Chive Goat Cheese Spread Recipes

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

Steps:

• In a food processor fitted with a metal blade, process the garlic & salt until garlic is finely minced, then add the goat cheese & butter & process until combined & smooth.
• Scatter nuts & chives over the top, then add a little ground pepper & pulse 2-3 times until combined.
• Taste & adjust the seasoning, if necessary, then transfer to a serving bowl & ENJOY!

Steps:

• Spread the sunchokes out evenly on a baking sheet. Season generously with salt and pepper and drizzle with 1/4 cup olive oil. Mix them around with your hands so everything gets evenly coated.
• Slice off the top part of the head of garlic to expose a small amount of the cloves. Place the head, root-side down, in a piece of aluminum foil. Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes. Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes.
• While the sunchokes are still hot, smash them with a potato masher or fork. They should be smashed but not completely mashed up.
• In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil. Add the smashed sunchokes. Take the garlic out of the foil. Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes. Stir it all up until the ingredients are blended and the sunchokes well coated. Serve immediately.

Steps:

• Combine goat cheese, cream cheese, minced chives and garlic in medium bowl. Stir with fork until well blended. Place large piece of plastic wrap on work surface. Arrange whole chives in crisscross pattern atop center of plastic. Spoon cheese into center of chives, forming 4- to 5-inch round. Lift edges of plastic, wrapping chives around cheese and covering cheese completely. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Remove plastic wrap from cheese. Place cheese on platter; surround with baguette slices and serve.

Steps:

• Peel potatoes and cut in half crosswise.
• In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes.
• Drain and return to pot; dry over low heat, shaking pan, about 1 minute.
• Press through ricer - you could mash but it will not be as smooth or creamy.
• Optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes.
• Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth.
• Add chives if using.
• Put into a casserole dish or 13x9 baking dish.
• If making ahead - up to 2 days - cool and refrigerate.
• Cover and bake at 400F for 30 minutes, or microwave on high for 10-12 minutes. If cold add 10 minutes to baking time in the oven.

Steps:

• Simply mix everything together, then press into a bowl.

Steps:

• In a bowl with an electric mixer beat together the goat cheese, the butter, the garlic paste, the pistachio nuts, the sliced chives, and salt and pepper to taste until the mixture is combined well, spoon the spread into a serving dish, and chill it, its surface covered with plastic wrap, overnight. The spread may be made 2 days in advance and kept covered and chilled. Garnish the spread with the chive blades and serve it with the toasts.