Goat cheese whipped up into a creamy and flavorful spread with olives and parsley. This easy recipe for chèvre olive parsley spread is a great appetizer for guests.
When I showed up with this chèvre olive parsley spread at the last get-together with friends, I was sure to bring the bowl home with everything left that I wasn’t able to eat. Until now, the world has been divided into two camps when it comes to goat cheese, disliker like my mom who thinks it tastes like goats smell and the rest of us just loves it. But I was wrong, we all couldn’t keep our knives out of this tasty spread and although this recipe makes a decent bowl there was not very much left. I blame the mozzarella for making it milder in taste and also the cream cheese, which in addition makes it extra creamy.
chèvre olive parsley spread
Chèvre is a fresh goat cheese that is similar to cream cheese but softer and much less of the fat and calories. This Mediterranean-style spread is made with fresh parsley, black and green olives and has also a hint of garlic. Serve it with toasted triangles of pita bread, crusty sourdough bread, and baguette.
- 230 g / 8 oz. chèvre, goat cheese
- 230 g / 8 oz. cream cheese
- 230 g / 8 oz. mozzarella cheese
- 1 garlic clove
- 1 small handful flat-leaf Italian parsley leaves
- 55 g / 1.7 oz. pitted black olives like Kalamata
- 100 g / 3.5 oz. pitted green olives
- ½ teaspoon fine sea salt
- a few caper berries and olives for garnish
- Insert the chopping blade into the work bowl of the food processor. Place goat cheese, cream cheese, mozzarella, garlic, and salt in the bowl and puree until creamy. You may have to stop a few times and scrape down the sides of the bowl.
- Add the parsley and the olives and pulse until smooth.
- Place the chèvre olive parsley spread in a serving dish and garnish with caper berries and olives.
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