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Herbed Goat Cheese With a Large Baguette - A Simple, Crowd-Pleasing Appetizer

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 large baguette (fresh or day-old; you’ll toast it)
  • 10–12 ounces fresh goat cheese (chevre, plain)
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1–2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest (optional but brightens the flavor)
  • 2 tablespoons fresh chives, finely sliced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped (or basil, mint, or tarragon)
  • 1 small garlic clove, grated or very finely minced
  • 1–2 tablespoons whole milk or cream (optional, for a softer spread)
  • Kosher salt and freshly ground black pepper, to taste
  • Crushed red pepper flakes (optional, for a bit of heat)

Method
 

  1. Prep the baguette: Preheat your oven to 400°F (200°C). Slice the large baguette on a slight diagonal into 1/2-inch pieces. Arrange on a baking sheet and lightly brush each slice with olive oil.
  2. Toast the bread: Bake for 6–9 minutes, flipping halfway through, until the edges are golden and the centers are just crisp. Set aside to cool slightly. You want crisp edges but a little softness in the center.
  3. Soften the cheese: Add the goat cheese to a medium bowl and let it sit at room temperature for 10–15 minutes. This makes it easier to mix and creates a smoother texture.
  4. Mix the base: Drizzle in the olive oil and lemon juice, then add the lemon zest. Use a fork or spatula to mash and stir until the mixture is smooth and creamy. If it feels too stiff, add a splash of milk or cream.
  5. Add aromatics: Fold in the chives, parsley, dill, and garlic. Season with a pinch of salt and a few grinds of black pepper. Taste and adjust with more lemon, salt, or olive oil as needed.
  6. Optional heat: Sprinkle in a pinch of crushed red pepper flakes if you like a subtle kick.
  7. Serve: Transfer the herbed goat cheese to a shallow bowl or plate. Drizzle with a little more olive oil and add a few extra herb leaves on top. Serve with the warm baguette slices.
  8. Pro tip: If you have time, chill the spread for 30 minutes to let the flavors meld, then let it stand at room temperature for 10 minutes before serving.