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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)
black pepper
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.

 

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