Artichoke and Leek Goat Cheese Spread: 28 Days of Super Bowl Recipes
Author: sarah @ sarahsprague.com
Recipe type: appetizer
Prep time:
Cook time:
Total time:
Serves: 10-12
Leeks give a mild onion taste to this bright artichoke and goat cheese spread
Ingredients
1 pound (16 ounces) goat cheese, softened to room temperature
8 ounces cream cheese, softened to room temperature
2 medium sized leeks, tender white and green base, cleaned
14-16 ounce can artichoke hearts, drained
1 cup ripe green olives, drained
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
½ teaspoon dried thyme, crushed
½ teaspoon kosher salt & pepper
chives
In place of the dried herbs, use a tablespoon of your favorite Italian seasoning and reduce the amount of salt and pepper.
Instructions
Chop, rinse and drain the leeks. Heat 1 tablespoon of olive oil over medium heat in a large skillet and saute the leeks under tender. Remove from heat and allow to cool.
If you have a small mortar and pestle, crush the dried herbs together to release the oils. (Or if you're like me and don't have a small mortar and pestle, use your muddler and a small ramekin to do the same job.)
Roughly chop the olives and artichoke hearts.
In large bowl, cream together the goat and cream cheese. If the cheese is still a little firm, a pastry blender helps do the trick. (This is true with almost anything in the kitchen. If I could drive my car with a pastry blender, I would.)
Fold in the sauteed leeks, artichokes, olives, herbs, lemon juice, salt and pepper into the soft cheese blend until well combined.
Gently spread the cheese mixture in a small springform pan or line a large shallow bowl with plastic wrap and fill.
Cover and refrigerate for at least a few hours and up to a few days ahead of serving time.
Garnish with chives and serve with crackers and crudites
Recipe by sarah sprague at https://sarahsprague.com/2012/02/01/artichoke-and-leek-goat-cheese-spread-28-days-of-super-bowl-recipes/