Whipped Goat Cheese
Dollop spoons of this on a roasted beet salad, spread on crostini, or stir into caponata or ratatouille.
2 tbsp. goat cheese, bring to room temperature
1/2 tbsp. EVOO
1 tbsp. half-n-half
1/2 tsp vinegar (I used sherry but any vinegar will work)
pinch of sea salt
Add half-n-half to room temperature goat cheese. Stir to combine
Mix in olive oil, vinegar, salt and pepper
Whisk thoroughly to combine
Serve at room temperature.