Name: Goat Cheese Log with Herbes de Provence
Total time: 3 h 15 min
Ingredients: 6 ounces goat cheese , crumbled (1 1/2 cups); 6 ounces cream cheese; 1/4 cup extra-virgin olive oil; 1 small garlic clove , minced; 1/2 teaspoon pepper; 3 tablespoons herbes de Provence

Why This Recipe Works

We wanted a cheese log firm enough to hold its shape but soft enough to easily drag a cracker through at room temperature. To get there, we settled on a simple mixture of half goat cheese and half cream cheese with an addition of olive oil. To flavor our goat cheese–based log, we stirred in some minced garlic and black pepper. This mixture was pliable enough to be easily shaped in plastic wrap, and after a trip to the freezer it had firmed up enough for us to roll it in dried herbes de Provence before drizzling it with extra-virgin olive oil.

Before You Begin

We chill the cheese log in the freezer because it’s much easier to roll in the herbes de Provence when firm. Once the cheese log has been garnished, it can be wrapped tightly in plastic wrap and refrigerated for up to two days.

Instructions

Process goat cheese, cream cheese, 2 tablespoons oil, garlic, and pepper in food processor until smooth, scraping down sides of bowl as needed, about 1 minute.

Lay 18 by 11-inch sheet of plastic wrap on counter with long side parallel to counter edge. Transfer cheese mixture to center of plastic and shape into approximate 9-inch log with long side parallel to counter edge. Fold plastic over log and roll up. Pinch plastic at ends of log and roll log on counter to form tight cylinder. Tuck ends of plastic underneath. Freeze until completely firm, 1 1/2 to 2 hours.

Spread herbes de Provence on large plate. Unwrap cheese log and roll in herbes de Provence to evenly coat. Transfer to serving dish and let sit at room temperature for 1 hour. Drizzle with remaining 2 tablespoons oil and serve.