How is this the first time this is happening?
Goat cheese has always been a welcomed addition to my avocado toast [evidenced here].
There’s just something about the sharp flavor of goat cheese and the smooth flavor of avocado that work so well together. Now what happens when you blend them together?
Well, this happens.
The key to this recipe was allowing both the avocado and goat cheese flavors to come through but not mask the other. I started by adding 1oz sections of goat cheese until it was just right.
Garlic, salt, pepper, and lemon were added next but something was missing.
Enter honey and red onion for a little pop of sweetness and kick of contrasting flavor. Just a tiny bit and you’re all set.
Then it’s time to dip.
Or, spread again and eat some more. Remember pan bread? I’ve been making it nonstop lately.
flour + egg + water + cook in a pan = pan bread
Looking for a vegan/gf variety? I’ve got you covered right here!
Avocado Goat Cheese Spread gluten-free // yields ~3/4 cup
- 1 sm/med garlic clove, peeled
- 1 ripe avocado, pitted
- 4 oz goat cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped red onion
- 1 – 1 1/2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Place the peeled garlic clove in your large food processor and turn on until minced. Scrape the sides. Scoop out all of the avocado and place it in the food processor along with the goat cheese and lemon juice and process until smooth. Add in the red onion, honey, salt, and pepper and process again until smooth. [Small bits of onion left in tact is fine.] Taste and add more salt/pepper/honey if desired.
Cover + store in the fridge until ready to serve.
notes: This won’t turn brown due to the lemon juice for at least 12hrs but probably more. Still testing how long it will last.
This is dangerous stuff. That is your only warning.
Let’s do this Tuesday thing.