How to Make Spruce Tip-Marinated Goat Cheese Spread
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Goat cheese, and other soft white cheese like bocconcini and feta, can be marinated in herbs and spices to elevate its flavour.
Using spruce tips, juniper, and spruce salt to marinate the cheese is revelatory!
I used half-mature Colorado blue spruce tips since I wanted lots of flavour, but you can use any young and tender spruce tips for the recipe.
Spread this charming and utterly delicious cheese onto bagels, baguettes, sandwiches, crackers, baked potatoes, or wherever you want a big hit of citrusy, sprucy, creamy goodness!
Looking for more spread recipes? Try out Matthew Dollanbacher’s Smoked Carp Dip and Silver Carp Salad recipes!
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Spruce Tip-Marinated Goat Cheese Spread
12
servings30
minutes0
minutesKeep the screen of your device on
Ingredients
10-12oz soft plain goat cheese
Lots of good extra virgin olive oil
1 teaspoon juniper berries, lightly crushed
1 teaspoon spruce salt*
1 cup fresh spruce tips
- For the Spruce Salt
1 cup fresh spruce tips
1/2 cup kosher or coarse salt
Preparation
- For the Spruce Salt
- Dump both the salt and the spruce tips into a blender and blend on high for several minutes.
- Spread out onto a large plate and leave in a warm dry place for several days (at least two). The salt will help quickly dehydrate the spruce.
- If you’d like a finer consistency, grind with a mortar and pestle once dry.
- Store in a tightly sealed container in the fridge for optimum freshness. The spruce salt should last basically forever, though will be greener and stronger tasting if used within a few months.
- For the Spread
- Use thread or a piece of unscented floss to cut the cheese into disks, about 1/2″ thick.
- Pile the disks into a glass container, layering spruce salt, crushed juniper berries, and spruce tips in between them.
- Pour in olive oil until the cheese is covered by a thin layer.
- Put into the fridge for at least 24 hours, to let the flavours settle. I prefer leaving it for 48 hours.
- The olive oil will set in the fridge, so let it sit at room temperature for an hour before serving.
- My favourite way to serve is spread onto warm baguettes with lots of black pepper. Enjoy!
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