This is a tip for anyone who has ever made a complete mess while trying to spread crumbly goat cheese on baguette for a quick appetizer. No extra fuss, no strange tricks, just one secret ingredient that will make all the difference in the world.
The key to a soft and spreadable goat cheese is simply mixing it with a spoonful or two of milk or cream. Mash them together in a small bowl, and within seconds, the goat cheese will be just softened enough to be spreadable.
I've seen this step mentioned in many recipes, and I admit with chagrin that I've always skipped it as being just an extra fussy step. Sara Forte's recipe for Red Grape Salsa on Crostini (so good!) in her new Sprouted Kitchen cookbook tipped me over the edge from skeptic to believer.
This is one time when it's worth it to dirty one more bowl for the sake of a recipe. You'll thank me later.
Check Out the Book: The Sprouted Kitchen Cookbook by Sara Forte
Related: Easy Party Appetizer: Grapes Wrapped in Goat Cheese
(Image: Goat Cheese Rapini Toasts/Megan Gordon)
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I always just warm mine in the microwave for a few seconds. When it cools it still has that great crumbly texture.
You can use water, too.
This also works for feta.
I love to use good olive oil. It adds flavor and makes a really luscious spread, especially if you add some fresh chopped herbs!
We've found if you let goat cheese (or chevre) sit at room temp for 30 minutes or so and thereafter mix well with a spoon the consistency is ok for spreading. We also make our own homemade goat cheese (so having fresh goat cheese helps with the "spread ability" factor!). If you don't make your own goat cheese then look for a market that does make it in-house and buy it fresh (it will not only taste better and last longer, but will be softer, as well).
One thing to keep in mind is that goat cheese is lactose free so if you are serving it to guests and you add milk or cream, you have taken a lactose free dish and added lactose in a way that would not be apparent to those eating it.