I wrote yesterday about how a homemade bread can jazz up any other humble dishes to make a meal. Well, whether or not you made your bread from scratch, I hope you have some handy. Because you’re going to be wanting some as an excuse to eat this spread.
Heidi Swanson describes it as “Dill Butter” in her Super Natural Every Day cookbook, but I like to increase the ratio of goat cheese to butter to play up the tangy creaminess (and so that I feel like I can spread it a little more thickly). This recipe makes a good amount, and although you’ll be happy to have it in the fridge all week long, you might want to halve it if you’re not making it for a party.
You can also play around with the herbs, of course. As made, the dill flavor predominates deliciously, but a wander through the garden might inspire you to take this combination in a different but equally alluring direction.
Herbed Goat Cheese and Butter Spread with Dill, Chives, and Shallots: Mash a stick of soft butter with 1/4 tsp. salt and 2 Tb. each finely chopped dill, chives, and shallots. Crumble in a cold 4-5 oz. package of fresh goat cheese (chevre) and stir in gently, leaving chunks of goat cheese throughout the butter. Serve immediately or refrigerate up to one week. If you refrigerate the spread, return it to room temperature before serving.