Description
This Whipped Goat Cheese recipe is a creamy, tangy cheese spread delicately enhanced with crispy pancetta and toasted panko breadcrumbs. Perfect as an appetizer, it pairs beautifully with assorted vegetables, toasted bread, and crackers for a delightful party snack or light meal.
Ingredients
Scale
Cheese Base
- 16 oz. goat cheese
- 1/2 cup sour cream
Pancetta Topping
- 2 oz. pancetta, diced
- 3 Tbsp. panko breadcrumbs
- 1 Tbsp. parsley, chopped
For Serving
- Assorted vegetables, for serving
- Toasted bread and crackers, for serving
Instructions
- Whip the Cheese: In a food processor, combine the goat cheese and sour cream. Process for about 30 seconds until the mixture is light, smooth, and fully incorporated. Set aside.
- Cook Pancetta and Toast Panko: Heat a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until it becomes crisp and the fat is rendered, about 10 minutes. Add the panko breadcrumbs and chopped parsley to the skillet, stirring frequently to toast the breadcrumbs until golden brown, 3 to 4 minutes total. Remove the skillet from heat and set aside.
- Assemble and Serve: Transfer the whipped goat cheese into a large shallow serving bowl. Spoon the warm pancetta and panko topping evenly over the cheese. Serve immediately alongside assorted fresh vegetables, toasted bread, and crackers for dipping.
Notes
- For a smoother spread, ensure the goat cheese is at room temperature before whipping.
- Use gluten-free panko breadcrumbs if you need a gluten-free option.
- Pancetta can be substituted with bacon if preferred.
- Serve immediately to enjoy the contrast between warm topping and cool cheese.
- Store leftovers separately and combine just before serving to maintain crispness.
Nutrition
- Serving Size: 1/8 recipe (approx. 70g)
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 30mg
