Cucumber Goat Cheese Spread

This spread is a hit even with guests who think they don’t like goat cheese. Tarragon’s subtle hint of licorice gives the spread an interesting flavor that people invariably ask about.

1 hothouse (seedless) cucumber, peeled, seeded, and finely chopped (about 1 1/2 cups)
8 ounces soft mild goat cheese
1 1/2 teaspoons grated fresh lemon zest
1 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons finely chopped fresh tarragon leaves
2 tablespoons finely chopped red onion
1/2 teaspoon freshly ground black pepper
salt

In a food processor, purée 1 cup of the cucumber with the goat cheese, lemon zest, and lemon juice until almost smooth.

In a bowl, stir together the goat-cheese mixture, remaining cucumber, tarragon, 1 tablespoon of onion, and the pepper. Add salt to taste.

Garnish with the remaining tablespoon of onion and serve with slices of soft, crusty bread.

Makes about 1 1/4 cups of spread.

Make-Ahead Factor

The spread may be made 2 days ahead and kept covered and refrigerated. Let it soften and stir before serving.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.

Cucumber Goat Cheese Spread

Make-Ahead Factor

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