Delicious on toast, this spread is also a great sandwich filling.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|5 oz (150 g) soft rindless goat cheese||freshly ground black pepper|
|3 tbsp sour cream||1 sun-dried tomato in oil, finely chopped|
|1 tbsp chopped parsley||1 tsp. chopped fresh thyme|
|1 garlic clove, crushed through a press (optional)||1 tsp. finely chopped chives, plus more to garnish|
|pinch of grated nutmeg|
Mash the goat cheese and sour cream together in a bowl with a rubber spatula until smooth.
Add the parsley, sun-dried tomato, thyme, chives, garlic (if using), and season with nutmeg and black pepper and mix until well combined.
Transfer to a serving bowl. Cover and refrigerate. Remove the bowl from the refrigerator 1 hour before serving. Garnish the spread with chives and serve.
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