Batter Licker

June 8, 2011

green garlic goat cheese spread

Are you sick of green garlic already? Or have you even tried it yet? Having just discovered it a few weeks back (and in recognition of the fact that it won’t be around for too much longer), I intend to ride the green garlic wave until it becomes scarce at farmers markets. And I’ve discovered yet another marvelous use for it: goat cheese.

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Admittedly, this is a goat cheese spread variation on my green garlic pesto. Parmesan has been nixed because goat cheese and walnuts contribute the nutty saltiness here, and there’s just enough oil to ensure the green garlic blends evenly into a paste before adding the goat cheese. But this goat cheese spread took me to a completely different place than the pesto, even if they are both essentially blended mush with bright spring flavors.

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Try it in warm and melty form atop baked crostini, or mixed into scrambled eggs or pasta. Or if your locale is actually cooperating with the spring-to-summer weather transition (unlike my ever-protesting, fog-laden city), smear it on some whole wheat bread; top it with pea shoots (or other crunchy greens), a couple tomato slices, and freshly ground black pepper for a fresh, seasonal sandwich.

And yes, I realize I totally dropped the ball on the tomato slices. Please learn from my mistake, although the sammy was still delicious (and to be completely honest, I doubled the greens once feasting time arrived).

Green Garlic Goat Cheese Spread
Makes about 1 c.

1 stem of green garlic (young garlic), chopped
1/4 c. walnuts
1/2 lemon, juiced
1/4 c. olive oil
4 oz. goat cheese, room temperature

Discard roots and a couple inches of the green ends of the green garlic. Roughly chop green garlic (both bulb and green stems).

Pulse green garlic and walnuts in food processor until crumbly. Add lemon juice and oil while blending, but stop as soon as a paste forms. Add goat cheese, and blend until green garlic is evenly mixed throughout the goat cheese. Do ahead: will keep in airtight, refrigerated container for a week or two.

Spread on crackers, dip carrots in it, or use in any other way you might use goat cheese or a cheese spread.

2 Comments »

  1. Okay that’s it. You’ve inspired me to 1) buy a mini food processor, which I’ve been meaning to do for a while, and 2) go get some green garlic!!! I can’t believe I’ve never had any!

    Comment by VirgoBlue — June 8, 2011 @ 11:23 am

  2. Wonderful! I hope you find the food processor to be as useful as I have. And hope you love green garlic once you try it. Now that I’ve tried it, I’m clearly trying to make up for lost time – and eats!

    Comment by Kristen — June 8, 2011 @ 11:40 am

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