Fresh chèvre is one of my favorite cheeses to transform into a dip. The delicate and slightly tangy flavor profile makes for an excellent base to build upon. This recipe highlights these subtle notes, with an addition of salty and crispy prosciutto bits to brighten up the creaminess. It's easy to whip up for any occasion! —Marissa Mullen
2 to 4
fresh goat cheese, at room temperature
whipped cream cheese
slices prosciutto (2 for the dip, 1 to snack on)
1 1/2 tablespoons
Juice from half a lemon
finely grated lemon zest
extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Fresh thyme, to garnish
Fresh baguette, for serving
In This Recipe
Heat eat oven to 400°F.
Lay the slices of prosciutto on a foil or parchment-lined baking tray. Bake for 10 to 12 minutes until crispy but not burnt. Remove prosciutto from the oven and let cool; once cool, gently break into small bits.
In the bowl of a food processor, pulse the goat cheese, whipped cream cheese, honey, and lemon until combined. Add one tablespoon of olive oil and blend until smooth. Taste and season with salt and pepper, as well as additional honey and/or lemon to taste. Transfer to a serving bowl.
Top cheese with remaining tablespoon of olive oil, crispy prosciutto, pomegranate seeds, and fresh thyme. Enjoy with slices of fresh baguette.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.