Cucumber goat cheese spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Seedless cucumber; peeled, seeded, and chopped fine (about 1 1/2 cups) | |
| 8 | ounces | Soft mild goat cheese; at room temperature |
| 1½ | teaspoon | Freshly grated lemon zest |
| 1½ | teaspoon | Fresh lemon juice |
| 2 | teaspoons | Finely chopped fresh dill |
| 2 | tablespoons | Finely chopped red onion |
| ½ | teaspoon | Freshly ground black pepper |
| Toasted french bread slices or crackers | ||
Directions
ACCOMPANIMENT
In a food processor puree ½ cup cucumber with goat cheese, zest, and lemon juice until almost smooth. In a bowl stir together cucumber mixture, remaining cucumber, dill, 1 tablespoon onion, and pepper. Spread may be made 2 days ahead and chilled, covered. Let spread soften and stir it before serving. Sprinkle spread with remaining tablespoon onion. Serve spread with toasts or crackers. Yield: 1¼ cups
Recipe by: Cooking Live Show #CL8932 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997