I can’t remember exactly the first time I had goat cheese with fig jam, but I remember thinking, “wow I could eat this every day for the rest of my life.” Goat cheese, I’ve noticed, can be a little polarizing, but if you love it then you’ll love this “recipe.” It’s literally my go-to anytime we have company, and comes together in 3 minutes. Okay, 5 if you count the time to get it to the plate and open a box of crackers and get them on a plate.
If you’ve been here for a while, you know how much I love a customizable, you-do-you-boo kind of recipe. This is 100% one of them. Top the cheese with seasoning, like Trader Joe’s Everything Bagel Seasoning, or herbs, like chives. I always serve whipped goat cheese with a seasonal jam. I know, I’m always going on and on about Trader Joe’s but it’s my favorite, for so many reasons. But I can tell you one of those reasons is seasonal jam! Recently, I’ve been serving this with the sugar plum and it’s awesome. But I’ve also done the Apple Cider Jam, Peach Bellini Jam, Fig Butter, etc. Basically, grab any jam-like jar from their shevles and you are all set, my friend.
Plus side of this recipe – if you keep goat cheese and a box of crackers in your house, you have an easy appetizer you can grab any time! Also a really freaking delicious snack! You’ll want to let your goat cheese soften and whip it in a stand mixer or with a hand beater until light and fluffy. You’ll also want a really nice olive oil, which does tone down the tang of the goat cheese.
Whipped Goat Cheese
- 11 oz Soft Goat Cheese softened at room temperature
- 1 tsp Olive oil
- salt & pepper to taste optional
- 3 tbsp pomegranate seeds
- Remove goat cheese from package and place in a stand mixer bowl or a mixing bowl.
- Whip until light and fluffy, about 3 minutes, with stand mixer or hand beater.
- Add salt, if desired. This is recommended if you want a more savory appetizer.
- Gently fold in pomegranate seeds and top with extra seeds for garnish. I opted to just top with the pomegranate seeds, I like the way it looks!