Soft and Tangy Cheese Spread
1
- Prep Time10 mins
- Total Time10 mins
- Makes3 cups
Recipes and Food Styling by Eshun Mott. Produced by Sun Ngo. Photography by Carmen Cheung. Prop Styling by Madeleine Johari.
The leftover nubs of cheese from entertaining may not be pretty, but they are still delicious. You can give them new life by turning them into a Boursin-like spread. A mixture of medium-firm cheeses works best. Don’t leave out the vermouth, as it helps meld the flavours together. This makes more than you need for a single gathering, but it will keep in the fridge if tightly covered for at least two weeks—and is also excellent on sandwiches.—Eshun Mott
Ingredients
1 250-g block cream cheese, at room temperature
1 140-g log goat cheese, at room temperature
2 tbsp finely chopped shallots
1 1⁄2 cups packed finely grated medium-firm cheeses, such as cheddar and gruyère
1 tbsp dry vermouth or white wine
1 tsp chopped fresh thyme (optional)
Crackers, radishes and endive leaves, for serving
Instructions
Using an electric mixer on medium, beat cream and goat cheeses in a medium bowl until well combined. Beat in shallots, grated cheese and vermouth until just combined. Stir in thyme. Scrape into ramekins. Season with pepper. Cover and refrigerate until ready to serve.