whipped goat cheese with herb marinated olives
Dem swirls.
I make snacks most weekends (or pizza, so much pizza) and this week something somewhat relevant to Thanksgiving felt like a good idea. Though I’m not sure if whipped goat cheese is synonymous with Thanksgiving appetizer fare, but hey, it could be. And should be.
My energy has been very limited lately, so quick and uncomplicated recipes are what I need. I’ve been eating completely whack in general – lots of cinnamon raisin bagels for dinner and yogurt at random points in the day – but hey, that’s life. Can’t be meticulous and perfect all the time. So, some Saturdays just require a bowl of cheese, some bread, and briny olives.
Enter this recipe. Perfect for gameday or any holiday entertaining need. 25 minutes (or less) start to finish, loads of yum. Dish it out with a loaf of toasty bread and maybe some choice crunchy veggies. No one will complain. And if they do, end them.
Olive You
I’ve probably told this story before, but my relationship with olives was finicky in past days. I kinda just kept eating them until I liked the taste. Haven’t looked back since.
I call for 15 minutes of marinating time with the olives, but you can get away with 10, or shit, just 5. The longer they sit, the herbier they get, but are still dope regardless.
Combine your choice variety of olives – I like Kalamata and Moroccan green olives, but choose what you enjoy. I’d opt for pitted varieties, though – with olive oil, garlic, thyme, rosemary, lemon zest, and a little salt and pepper. Let the little Greece’s pieces sit for a bit, whatever “a bit” means to you. You can definitely prep the day prior and pop the bowl in the fridge if you need to!
Check Out My Whip
Whipped goat cheese is one of the most aesthetically satisfying culinary delights out there. I mean, look at those swirls.
Anywho. Combining goat cheese with cream cheese ensures an extra silky finish. Make sure both cheeses are soft, else you may get some unnecessary lumps. Blitz ’em up with honey and some kosher salt. You may need to scrape down the sides of your bowl a couple times to ensure all that goodness gets properly blended.
That’s all there is to it, folks. Grab a nice little bowl, swizzle that goat cheese in, plop on some of those olives (serve the rest on the side), and dive in. I like to toast up some bread for scoopin’, but a few veggies like carrots, cauliflower, or broccoli would be nice too. Or crisp crackers.
Love me some easy foods, especially when the brain ain’t right, you know?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More for gameday:
Cheddar Ranch Jalapeno Poppers
Chipotle BBQ Sweet Potato Nachos
Hot Baked Cheddar Bay Shrimp Dip
Herby Mushroom Swiss French Bread Pizza
whipped goat cheese with herb marinated olives
Ingredients
- 8 oz log plain goat cheese, softened
- 4 oz cream cheese, softened
- 2 tbsp honey
- 1/2 tsp kosher salt, or to taste
- 2 cups mixed olives
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 2 tsp lemon zest
- 1 loaf crusty baguette or sourdough bread, to serve
Instructions
- In a bowl, combine the olives, olive oil, garlic, thyme, rosemary, lemon zest, and a pinch of salt and pepper. Let sit 10-15 minutes.
- In a food processor, combine the goat cheese, cream cheese, honey, and salt. Blitz until very smooth. Taste and adjust honey and salt as desired.
- Spread the goat cheese into a shallow bowl. Top with some of the olives and the infused olive oil. Serve with the remaining olives on the side with the bread and any other dippers you like.
