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Herbed Chevre Spread Recipe
This is a delicious topping on crackers or toasted slices of baguette. Use any leftovers on a bagel or sandwich topping. Serve with sliced apples, pears and grapes. For gift-giving, fill a decorative Mason jar or crock and give with a spreader.
12 ounces Montrachet or other soft mild chevre, broken into pieces
1/4 cup heavy or whipping cream
3 bunches (about 12 stems each) chives, finely snipped
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
In a food processor, add chevre and process, while adding the cream, until smooth. Scrape into a mixing bowl. Whisk in the chives, thyme, pepper, lemon juice and zest. Refrigerate several hours to allow flavors to blend.
Adapted from "The Silver Palate Good Times Cookbook" by Julee Rosso and Sheila Lukins (Workman Publishing, 1984, $11.95).
Makes 8 servings.
Per serving: 142 calories (percent of calories from fat, 75), 8 grams protein, 1 gram carbohydrates, no fiber, 12 grams fat, 30 milligrams cholesterol, 160 milligrams sodium.
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