Whipped Chèvre Tartine
Just in time for spring! Lemony goat cheese melds so well with fragrant orange zest and mint.
Ingredients
- 2 slices thick rustic bread
- 4 tablespoons butter softened
- 8 oz chevre
- 1 to 2 tablespoons milk
- 2 tablespoons pistachios chopped
- Zest of 1 orange
- A few sprigs of fresh mint
- Olive oil
- Sea salt
Instructions
- In a mixing bowl, combine the chèvre and milk. Whisk until smooth and spreadable. Set aside. For larger amounts, you can use a stand mixer, hand mixer, immersion blender, or food processor.
- Butter both sides of the bread and fry in a pan on medium-low heat. Cook for two to four minutes, until the butter sizzles and the bread turns a golden brown. Flip and continue to cook for another two to four minutes. Remove the bread from the pan and let cool vertically so you don’t steam their faces.
- To serve, spread the whipped chèvre onto the toast. Add the orange zest, mint and pistachios. You can slice it in half or serve it whole. Finish with a drizzle of olive oil and a few big flecks of sea salt.
Notes
Using thicker slices of butter-fried bread makes this more of a headliner than a side dish.
Whipped goat cheese is a silky and a decadent alternative to cream cheese for breakfast. If you don’t have any milk, you can substitute it with half and half, rice or nut milk.
Whipped goat cheese is a silky and a decadent alternative to cream cheese for breakfast. If you don’t have any milk, you can substitute it with half and half, rice or nut milk.
Jenn de la Vega
Jenn de la Vega is cheese boards editor of the feedfeed, editor-at-large of Put A Egg On It: Tasty Zine! and author of Showdown: Comfort Food, Chili & BBQ. She is also a caterer for hire in the Brooklyn area.
