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Mean Green Incredible Spreadable (Dippable & Cheeseball-able) Goat Cheese

February 1, 2017 by Finn Leave a Comment


I’ll be the first to admit, I don’t know a damn thing about football.

To be completely (embarrassingly) honest, I don’t even fully comprehend the rules of American football (or Canadian football, for that matter- a very similar but arbitrarily different beast).

I do, however, regularly watch the Superbowl. Why, you ask?

The food. Of course.Superbowl, Grey Cup, Stanley Cup, World Series… I could give a fig about the game,* but the foooooood! The food. Wings, dips, pizza, chips, meatballs… it’s a glorious spread of indulgence that hits me right in the Fat Tooth. I love it.

I would watch a multi-day cricket match if it meant bottomless wings. I would watch curling. I would watch televised poker. The World Grass-Growing Championships.

* Okay, fine, I do care about the Stanley Cup, but only if my team is in the finals. I am Canadian, after all.


Is this classic Superbowl fare? Sort of. I mean, it is basically a cheeseball. And a dip. Or a spread. It’s a cheesy, punchy, Mexi-flavour-ish yum-bomb.

Dress it up, dress it down. In my experience, this cheese can be presented on New Years Eve- little-black-dress-ready, served with bubbles and heels, or dressed down for Superbowl Sunday- sweats, socks and beers.

Canapé. Munchie. It’s perfect both ways.

Give me an occasion, I’ll make it. Heck, it’s a Wednesday- that’s occasion enough for me.

Spread it on toast. Roll it into cheeseballs (or one big cheeseball!). Use it as a dip.Stir it into scrambled eggs. Revel in the spicy, herby, cheesy, salty, citrusy happy place that is this combo.

I like to use a lot of jalapeño slices. Like, a lot. I love spicy. I have, however, adapted this recipe for the average palette- add more spice if you like a good kick, keep it middle-ground for a crowd.

Spicy and sour pickled jalapeño. Green, herbaceous cilantro. Bright, citrusy lime zest, which picks up the acidic tones in the creamy goat cheese. Salty asiago. A hum of garlic. I mean… how sexy can I make a cheese spread/ball/dip? Very sexy.

Mean Green Incredible Spreadable (Dippable, Cheeseball-able) Goat Cheese
Print
Recipe type: Appetiser
Author: Finn
Prep time: 5 mins
Total time: 5 mins
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!
3.5.3226

 

Filed Under: Appetizers, Comfort Food, Fall, Finn's Posts, Sides, Spring, Summer, Vegetarian, Winter Tagged With: Finn's Posts

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Chelsea

Chelsea has a serious crush on food. In fact, most of her day revolves around the thought "when am I going to eat next?" More…

Finn

Finn likes to cook. And eat. Tragically, she doesn't have a sweet tooth, but she makes up for it with a substantial fat tooth. More…

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