We finally make it to the farmer's market early enough to pick up a few local goat cheeses from White Hill Farm, before they sold out . It's been on the to do list all summer, but we've not managed to get to the market before 11am. Yes, we've been lazy, but isn't that what summer weekends are all about!
While good, the cheeses weren't as rich and tangy as the store bought goat cheese that I love so much, so I decided to see what I could do to spice things up a bit. I've never been a recipe follower, so I did what I do best and started throwing a few things together. End the end I came up with a wonderful spread for bruschetta.
It's as easy as whipping the following ingredients in your food processor until creamy smooth:
4-6oz goat cheese
2oz cream cheese
1/3 cup olive oil
half of a lemon juiced
garlic & salt to taste
Be sure to refrigerate for at least 30 min before serving.
This spread is delicious on little toasts topped off with fresh tomatoes and basil...
You can always dice a few tomatoes, basil, red onion, & fresh garlic to toss with a little red wine, and olive oil for your topping. We also put homemade pesto on top of ours after we ran out of the tomato topping. Both were a hit!!!
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