A few weeks ago we catered a wedding, and one of the things we did was a smoked salmon display.
It was pretty! It was delicious! It had…..goat cream cheese instead of plain because the bride likes goat cheese.
It was LOVELY. I have some nice pictures of the salmon that need to be worked on a little bit, but since the wedding we’ve discovered LOTS of uses for this lovely cream!
It’s so stinking easy. These pictures depict a LOT of cream because we were cooking for masses, so don’t be weirded out by that. Basically, we’re looking for about 1/3 goat cheese, 2/3 cream cheese.
Here’s what you need:
- 1 small log goat cheese (4 oz or so)
- 8 oz regular or whipped cream cheese
- fresh cracked pepper
Um, that’s 3 things. You’ve totally got this. Now, I used a combo of whipped and regular cream cheeses, which TOTALLY WASN’T NECESSARY since I beat the crap out of everything in the food processor anyway.
If you can let the cheeses sit out of the fridge for 2 hours or so before you make this, do that. If not, no worries!
Put the cheeses and lots of pepper in a blender or food processor, and whip on medium to high speed until very smooth and completely combined. This can take 2-4 minutes, so be patient!
Taste the cheese, which should be nice and creamy, and think of how much fun you’re going to have with this yumminess! I added more pepper.
Now, I served this a few times with veggies. We also did it with smoked salmon on toast, and if you wait just one stinking minute (or a few hours), I’ll show you a great appetizer to make with this that’s super easy and flavorful.
You’ll love this! It’s great to have around for spreads, dips, etc, and a nice fancy-up maneuver for regular cream cheese at brunch.
Now, you can of course make this wayyyyy in advance, just be sure to get it out of the fridge a little bit before you’re going to serve it and stir it just a bit so it’s not too stiff and cold.