Put the goat cheese, cream, olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. The mixture should be spreadable; if it's too thick, add 1 or 2 tablespoons more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting the seasoning as necessary. Reserve 1 teaspoon of the herbs for sprinkling, add the rest to the processor. Add 2 teaspoons of the lemon zest. Pulse once more to blend.
Line a small (about 1 1/2 cup) round bowl or cup with a sheet of plastic wrap and fill with the cheese mixture. Cover and chill for at least 30 minutes and up to 24 hours.
To serve, invert the bowl onto a serving platter and peel off the plastic. With the back of a spoon, level off the top of the cheese and make a small shallow depression. Drizzle olive oil over the top, filling the depression. Sprinkle with the reserved herbs and lemon zest. Arrange the crackers or bread slices, tomatoes, and celery around the cheese and let guests serve themselves.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 6|
|Calories from Fat: 151 (77%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 33.3mg||10 %|
|Sodium 198.9mg||7 %|
|Potassium 187.1mg||5 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.5g|
|Protein 8.7g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
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