Soft texture, mild flavor and a dense body -- characteristics that facilitate the addition of herbs and spices to cheese.
Goat cheese has a mildly tart, nutty flavor that stands up well to the addition of aromatic herbs, such as basil, and pungent seasonings, such as garlic. Its soft texture allows it to melt without the addition of copious amounts of cream, and it has enough body to serve as a dip, spread or part of a stuffing for chicken or other proteins. Although raw garlic can be used in herbed goat cheese, roasted garlic is a better choice -- roasting garlic softens the harsh, pungent bite it has in its raw state, and adds a smoky character to its flavor profile.
Instructions
1. Cut 8 oz. of goat cheese into 1/2-inch cubes and allow it to reach room temperature.
2. Fill a saucepot half full with water and place a mixing bowl over it. A double boiler melts the goat cheese gently, and prevents it from separating. Place the pan over low heat.
3. Preheat the oven to 400 degrees Fahrenheit. Remove the outer skin from a bulb of garlic, cut 1/4 inch from the top and cut in half horizontally. Place it on a sheet pan lightly coated with olive oil and cover with aluminum foil.
4. Roast the garlic for 30 minutes or until the cloves soften. Remove and allow the garlic to cool on its own accord. Remove the garlic cloves by squeezing the skin that contains them, finely mince and reserve.
5. Add the room-temperature to the double boiler with 1/2 tbsp. heavy cream to facilitate melting.
6. Rough-chop 4 tbsp. basil and add it to the double boiler.
7. Stir the goat cheese with a whisk and add 2 tbsp. minced roasted garlic and 1/2 tbsp. freshly ground black pepper. Season the cheese to taste with kosher salt.
8. Heat the cheese until thoroughly melted and the herbs and garlic fully incorporated. Whisk to remove any lumps. Store the basil and garlic goat cheese in an airtight container for up to 2 weeks in the refrigerator.
Tags: goat cheese, double boiler, roasted garlic