Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
8 oz goat cheese (plain), softened
4 oz cream cheese, softened
3 tbsp chopped fresh Italian parsley
¼ cup dill fronds
1 ½ tsp lemon zest (about 1 large lemon)
1 small garlic clove, grated or pressed
Pinch of red pepper flakes
Serving-crostini, extra virgin olive oil, dill fronds, microgreens-I prefer beet (optional)
Directions
Place cream cheese, goat cheese, parsley, dill, lemon zest, garlic, and red pepper flakes into a food processor.
Blend on high until thoroughly mixed and smooth.
Serve the cheese spread topped with a drizzle of olive oil, dill fronds, and microgreens.
Toast bread slices in a pan with a bit of butter until golden brown, or alternatively, grill sourdough slices for a delightful crunch.
Tips
*Make sure to leave the cream cheese and the goat cheese out at room temperature until very soft, this will ensure a creamy spread
*I love beet microgreens for this dish, but a parsley microgreen or pea shoots would also work great
*A good quality (finishing) olive oil would bring this dish to the next level