Chevre & Herb de Provence Spread

If you’ve been following my Instagram at all you’ll know that it’s no secret that I’m currently obsessed with herb de Provence.  That classic french mixture of  savory, marjoram, rosemary, thyme, oregano, and because this is the U.S., lavender.  Granted I’m working with a dried version of what I feel is even more spectacular when chopped up together fresh.  Today this glorious herb blend is paired with warm, spreadable chevre and fresh cracked pepper.
3I thoroughly enjoy writing up recipes.  Researching how to best lay them out so that the reader can duplicate the process easily.  However, this recipe today has more of a, “Eh.  That seems good.” kind of layout.  Read along to find out what I did to make this magical cheese spread.
1 Get together a good fist sized lump of fresh goat cheese, known as chevre to you cheese enthusiasts, and a small handful of herb de Provence.  Yes the chev will be stiff and crumbly.  Don’t fret, we’re going to fix that.
6Collect your chevre and herbs into a microwave safe bowl and sprinkle liberally with fresh cracked pepper.  Heat it in the microwave for approximately 30 seconds on high.  Remove and stir vigorously.  Just promise me you’ll be careful and not scald yourself with molten cheese like I did.
10 7You can also make this in the oven in an oven safe ramekin.  I suggest 10-15 minutes in a 300F (150C) oven or until spreadable and creamy.
58It turns out with an almost whipped texture and a satisfying citrusy-herbal tang.  My favorite flavor profile in it actually comes from the lavender.  I’m sure I’m way out of style in my love for the flower but I’ve never claimed to be cool!
I served it all up with toast points since I was feeling fancy.  Which would have been great if I had been attending a party since this whole recipe is deceptively posh.
Instead I had a party of one and lounged away the afternoon with a bowl of this smashing chev spread a good book.


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