Goat's Cheese Dip with Fresh Herbs
This vegetarian dip is a winner for apéritif - serve with sourdough toasts or crunchy veg and a fresh and fruity white wine. As you gather outside on those summer evenings, this will go down a treat. And if you don't have time to strain the yogurt in advance, don't stress over it.
Prep: 30 mins (plus 12 hours in fridge draining time optional)
In general, Sauvignon Blanc wines pair beautifully with goat's cheese and this combination at apéritif will win everyone over.
Accompany with Château George 7 Blanc
500 g of plain Skyr or Greek yogurt
¼ tsp of salt
150 g of soft goat cheese
1 large floret of broccoli
1 small dry/crumbly goat’s cheese
2 sprigs of mint, finely chopped
2 sprigs of coriander, finely chopped
2 tbsp ground cardamom
6 radishes, thinly sliced
3 tbsp of pre-cooked broad beans
3 tbsp of extra virgin olive oil
4 slices of sourdough bread
Over a container, balance a colander in which you place a gauze or muslin large enough to hold the Skyr or Greek yogurt. Pour the yogurt into this cheesecloth and close it on itself so that it forms a kind of ball which will stay in the colander. The water in the yogurt will drain very slowly. Store in the fridge for 12-24 hours.
If you don't have time to do this step of draining the excess water, be sure to pour off excess liquid when you open the yogurt to have it as thick as possible.
Put the drained yogurt in a bowl. Add the fresh soft goat cheese, mixing them together briskly with a fork.
On a plate, thinly spread this creamy mixture using the back of a tablespoon. Sprinkle it with cardamom powder, chopped mint and coriander, sliced radishes and cooked broad beans. Finish by grating the top of the broccoli over the goat’s cheese cream and add slivers of the hard goat’s cheese.
Serve with toasted sourdough or pita and/or raw vegetables.