Mean Green Incredible Spreadable (Dippable, Cheeseball-able) Goat Cheese
 
Prep time
Total time
 
Author:
Recipe type: Appetiser
Ingredients
  • ⅓ cup pickled jalapeño slices*
  • 1 bunch fresh cilantro, leaves and stems (~1 bunch)
  • 1 small clove garlic
  • ⅓ cup jarred artichoke hearts, lightly packed
  • 1 lime, zest
  • ⅓ cup Asiago, grated
  • 300g soft goat cheese (chevre)
  • Salt and pepper, to taste
  • .
  • Quick Pickled Jalapeños:
  • 8 fresh Jalapeño peppers
  • ¾ cup water
  • ¾ cup white or cider vinegar
  • 2 Tbsp granulated sugar
  • 1 Tbsp kosher salt
Instructions
  1. Add jalapeño, cilantro, garlic, artichoke hearts and lime zest to a food processor and blend on high until it forms a pesto spread consistency, scraping down the sides as needed. Add salt and pepper to taste and pulse to combine. Add Asiago and goat cheese and pulse a few times to combine.
  2. To use as a spread, simply store this in the fridge and use as needed. Excellent on toast, in sandwiches or added in to scrambled eggs.
  3. To use this as a dip, bring it to room temperature and spoon into a small serving dish. Serve with dipping veggies or crackers.
  4. To use this as a cheeseball refrigerate spread for at least 4 hours or overnight. Roll entire cheese mixture into a ball shape, cover with plastic wrap and refrigerate for one more hour, then roll in crushed tortilla chips or sesame seeds and serve alongside crackers.
  5. For multiple small cheeseball bites, refrigerate spread for at least 4 hours or overnight then, using clean, slightly wet hands, roll the cheese mix into small balls roughly 1 inch in diameter and serve them in a dish drizzled with a bit of olive oil (to prevent sticking) speared with toothpicks or pretzel sticks.
  6. Quick Pickled Jalapeños: Slice jalapeños into ¼ inch rounds (leaving seeds in). Blanch in boiling water for 10 seconds then rinse with cold water to stop them from cooking. In a small saucepan, combine ¾ cup water ¾ cup white or cider vinegar, 2 tablespoons granulated sugar and 1 tablespoon kosher salt, heating through until salt and sugar have dissolved. Place blanched jalapeños in a clean container and pour vinegar brine overtop. Cover and refrigerate until needed (at least one hour).
Notes
* Canned/jarred or make your own quick pickles!
Recipe by Port and Fin at https://portandfin.com/mean-green-incredible-spreadable-dippable-cheeseball-able-goat-cheese/