Basil, Goat Cheese and Crudités = it’s the summer appetizer board of your dreams!! Get ready for this Basil Whipped Goat Cheese situation.
By this point in time, we all know I love a sauce, dip, drizzle, etc. I live for them. They amp up any meal, can be prepped ahead and work for just about any recipe application. This Basil Whipped Goat Cheese is no exception to that rule. You can use this as a dip along with some crudités or crackers! Or use it to slather on some toasted bread to make a sandwich with a tangy goat cheese flare. Or thin it out with some pasta water and fold it into some freshly cooked pasta. Dollop it on top of a warm grain bowl. Blend in a few tablespoons of basil vinaigrette and use it to drizzle on top of some veggies. THE POSSIBILITIES ARE ENDLESS. Get on the goat cheese train!
And we’ve all seen my love of goat cheese documented over the years Sun Dried Tomato Goat Cheese Quiche, Charred Corn and Goat Cheese Toast and Goat Cheese and Shrimp Pasta to name a few. It adds that subtle tangy and creaminess to any recipe and OMG I AM FULLY OBSESSED.
In case you haven’t seen or heard of Montchevre Goat Cheese before - let me be the first to welcome you to your new obsession.
Montchevre is made in Wisconsin using traditional French cheese making techniques and they are known for the highest quality ingredients!! Aka the goat cheese is smooth and creamy and comes in an assortment of different flavors but we’re going with the OG for this Basil Whipped Goat Cheese. You can find it at major grocery stores and it’s worth picking up because I am partnering with them on some delicious recipes coming down the pipeline this summer!
So next time you make a little appetizer situation, try it with a little goat!! This Basil Whipped Goat Cheese is about to be your go-to summer appetizer!
Basil Whipped Goat Cheese
- 11 ounces Montchevre Goat Cheese
- 3 tablespoons whipped cream cheese
- 2 cloves garlic
- ½ teaspoon red pepper flakes
- 1 lemon, zested
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly cracked black pepper to taste
- ¾ cup fresh basil leaves
Crudités for serving
- Persian Cucumbers
- Snap Peas
- Combine the goat cheese, cream cheese, garlic, red pepper flakes, lemon zest and thyme leaves in a food processor. Whip for 60-90 seconds until smooth. Add the basil and pulse until green specks are throughout the mixture. Taste and season with salt and pepper as needed.
- Serve with the crudités. Whipped goat cheese stores in the fridge for 7-10 days.
Photography by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
** This post is brought to you by Montchevre Goat Cheese. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
A big hit. Ate as a dip with carrots, celery, bell peppers, cucumbers. Will try with pasta now. Be aware of the non-descript amount of lemon zest and garlic. The second time I made it I zested a larger lemon and it was a little too much. I think a teaspoon of lemon zest is plenty. The garlic cloves I used were smaller...needed a little more. Still good.
We loved this one, and it was a great way to use some herbs from the garden. I did add a tiny squeeze of lemon juice because it seemed a tiny bit dry in the food processor. Very bright and fresh!
So easy and SO delicious! This was a hit with my entire family. Spread it on crackers or veggies. This will be on repeat at my house!
Made it over the weekend for a small gathering. It was a HUGE hit! Everyone loved it and asked for the recipe. Loved how I was able to use the thyme and basil from my garden, too. Will definitely be one of my 'go to' dip recipes!
What a lovely light and fresh summer appetizer. We just love goat cheese!
Where's the basil? All I see is thyme.
link was cached!! fixed now! xx