This spread was inspired by a Mexican restaurant in West Seattle. The one time I ate there, the food was awesome.
I like to serve this spiced goat cheese with fish tacos. The goat cheese and sour cream help tame any heat that might be going on in the tacos. I’ve also served it as a spread with crackers or bread, and it’s delish. Start with a good goat cheese, and you pretty much can’t go wrong.
It’s really easy to mix together, and you can play around with the flavors, adding more or less cilantro, or even try adding thyme and basil. I’ve also made the spread with marinated garlic cloves rather than roasted garlic. I like the sweetness that the roasted garlic adds, but if you don’t have time to wait for to roast the garlic, or if it’s too hot outside to turn on your oven, the marinated garlic works well too.
2-3 cloves garlic
3 ounces goat cheese
6 teaspoons organic sour cream
1/2 large shallot, finely chopped
1 tablespoon finely chopped cilantro
1 teaspoon finely chopped green onions
1-3 teaspoons milk, as needed
salt and pepper to taste
Roast garlic bulb:
Preheat the oven to 400°F.
Peel away the loose outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife cut off ¼ to a ½ inch of the top of the bulb, exposing the individual cloves of garlic.
Place the garlic bulb in a small piece of foil. Drizzle a teaspoon of olive oil, and sprinkle on a small pinch of salt. Seal the foil at the top (so that it looks like a little pouch). Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. (The garlic can also be baked in a toaster over to save energy.)
Allow the garlic to cool so you can handle it. Separate the individual cloves, and pull or squeeze the roasted garlic cloves out of their skins.
You will only need 2-3 cloves for this Cilantro Spiced Goat Cheese recipe. Save the other garlic cloves to make pasta, garlic bread, or lots of other dishes.
In a small bowl, mash roasted garlic with a fork. Add in goat cheese and continue mashing with the fork. Mix in sour cream, shallot, cilantro, and green onions. Add milk to thin the spread, if desired*. Taste for salt and pepper*.
*The amount of milk and salt and pepper will depend on your goat cheese. Some cheeses are thinner than others or saltier than others. In addition, if you’re serving this with fish you may want it to be thinner, whereas if you’re serving with crackers, a thicker spread is warranted.
Spread will taste best at room temperature, but can be stored in the ‘fridge if made ahead.