This whipped cranberry goat cheese spread is the perfect holiday appetizer! You can make it ahead of time and serve it with a cheese board or bread and crackers - before or during the meal! Plus it's super pretty too!
1tablespoonsugarhoney or maple syrup
1/2teaspoonfresh lemon zest
111 ounce goat cheese log, softened
a pinch of salt and pepper
2tablespoonspomegranate arilsfor garnish
fresh rosemary for garnish
breadcrackers and/or chips for serving
Place the cranberries, pom juice, sugar and lemon zest in a saucepan and heat over medium heat. Cook until the cranberries are simmering and breaking down. You want them to be completely broken down and sort of thick and saucy, about 10 or so minutes. Transfer it to a bowl. Let the mixture cool completely.
In the bowl of your food processor, pulse the goat cheese until it starts to come together. Turn the processor on and let it blend and whip the goat cheese until smooth. Add a pinch of salt and pepper and pulse. Scrape in about 1/4 cup of the cranberry sauce mixture to start and pulse a few more times so everything gets combined. You can blend it completely so it's smooth or you can leave it a little chunky. You can also add more cranberries if you want, but I like to serve it on the side separately too!
Transfer the spread to a jar or bowl. At this point, you could cover/seal it and keep it in the fridge overnight before serving. Otherwise, serve it garnished with pomegranate arils, fresh rosemary and with crackers and bread for spreading. Delicious!