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.