Whipped Chèvre Tartine
Just in time for spring! Lemony goat cheese melds so well with fragrant orange zest and mint.
- 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
- 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.
- 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.
culture: the word on cheese https://culturecheesemag.com/