Description
This Whipped Goat Cheese recipe is a creamy, tangy spread enhanced with crisp pancetta and toasted panko breadcrumbs, making it a perfect appetizer. Served alongside assorted fresh vegetables, toasted bread, and crackers, it offers a delightful combination of textures and flavors that will please any crowd.
Ingredients
Scale
Cheese Base
- 16 oz. goat cheese
- 1/2 cup sour cream
Pancetta Mixture
- 2 oz. pancetta, diced
- 3 Tbsp. panko breadcrumbs
- 1 Tbsp. parsley, chopped
For Serving
- Assorted vegetables
- Toasted bread and crackers
Instructions
- Whip the Goat Cheese: In a food processor, combine the goat cheese and sour cream and blend for about 30 seconds until the mixture is light, creamy, and fully incorporated. Set aside the whipped cheese.
- Cook the Pancetta: Heat a medium skillet over medium heat and add the diced pancetta. Cook it, stirring occasionally, until it becomes crisp and the fat is rendered, which should take about 10 minutes.
- Toast Panko and Add Parsley: To the skillet with pancetta, add the panko breadcrumbs and chopped parsley. Continue to cook, stirring occasionally, until the panko is golden brown, about 3 to 4 minutes. Remove from heat and set aside.
- Assemble and Serve: Transfer the whipped goat cheese to a large shallow bowl. Spoon the pancetta and panko mixture evenly over the top. Serve immediately with your favorite assorted vegetables, toasted bread, and crackers for an inviting appetizer.
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier and healthier option.
- For a vegetarian version, omit pancetta and use toasted nuts or seeds instead.
- To make this dish ahead, prepare the whipped goat cheese and pancetta mixture separately and combine just before serving.
Nutrition
- Serving Size: Approximately 1/6 of the recipe (about 4 oz)
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
