Recipe from The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs
This creamy spread is made from a puree of tangy goat cheese and smooth ricotta cheese, along with two of my favorite flavors: the anise-flavor of fresh tarragon and the decadent richness of roasted garlic. Because I love to pair tarragon with the sweetness of tomatoes, I added a few sun-dried tomatoes to the top of this creamy bowl of goodness. This appetizer is best when served with your favorite whole grain crackers or a colorful plate of crudités.
(To view this recipe, click on the blue title of the blog post above*)
‘Tarragon Goat Cheese Mousse’
Ingredients:
- Recipe from The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs*
- 15 oz. ricotta cheese
- 4 oz. goat cheese (I used a log of the garlic and herb variety*)
- 1 whole heat of garlic
- 2 Tablespoons fresh chives
- 2 sprigs tarragon (5-inch)
- 1 teaspoon olive oil
- (Sun-dried tomatoes packed in oil–optional*)
- To serve, crackers and/or veggies
Directions:
- Preheat the oven to 400 degrees. Slice top from the head of garlic and place on a large square of aluminum foil. Drizzle the oil over the top and wrap. Bake for about 30 minutes–until soft and lightly browned.
- Drain the ricotta cheese in a cheesecloth-lined strainer for about an hour. In a food processor, mince the herbs. Squeeze the soft, roast garlic out of the head and into the herbs, add cheeses, salt, and pepper to taste. Process until blended. Chill.
- Serve with crackers or crudites.
Tagged: appetizer, crackers, dip, Essential Guide to Growing and Cooking with Herbs, fresh tarragon, goat cheese, Mousse, ricotta, roast garlic, sun dried tomatoes, tarragon, tarragon-goat cheese mousse, The Herb Society of America
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