Application Guide

spreadable breakfast cheese, you will agree that it has a euphoric, as well as delicious,
flavor. This is my favorite sweet cheese spread for toast.
4 ounces (about 18) pitted dates
4 ounces cream cheese, at room temperature
4 ounces fresh goat cheese, at room temperature
1
1
/
2
teaspoons vanilla extract
1 teaspoon ground cinnamon
Cover the dates with water in a small saucepan. Cook, uncovered, over low heat until
the dates are soft and the water is absorbed, about 10 minutes. Cool to room tem-
perature.
Place the dates in the work bowl of a food processor and puree them. Add the cream
cheese, goat cheese, vanilla extract, and cinnamon. Process just until blended and
smooth. Pack the mixture into a decorative crock and refrigerate, covered, until
serving, up to 5 days. Serve at room temperature.
Goat Cheese Butter
Makes about 2 cups
The half and half combination of two mild cheeses makes a spread that even people
who say they don’t like goat cheese will love. Serve with fresh bread or crostini, or use
it to dress up your toast drizzled with honey.
6 ounces cream cheese, at room temperature
6 ounces fresh goat cheese, such as domestic chabis or
imported Montrachet, at room temperature
2 tablespoons extra-virgin olive oil or domestic nut oil,
such as hazelnut or pecan, or honey
Using a wooden spoon, an electric mixer, or a food processor, beat the cheeses to-
gether until fluffy and well blended. Scrape the mixture into a small crock or bowl
lined with 2 layers of damp cheesecloth. Pack down the cheese, and fold the edges of
the cheesecloth over the top to cover completely. Cover with plastic wrap. Store in the
refrigerator for up to 2 days. To un-mold the cheese, unwrap the top, place a serving
plate over it, and invert. Gently lift off the mold, and remove the cheesecloth. Drizzle
with the oil and serve.
Savory Appetizer Cheesecake
965