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!
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.