From “Toast and Jam” by Sarah Owen, this staple spread is so easy to prepare. You may substitute the fresh tender herbs for others you have on hand, such as chervil, cilantro, or basil, depending on the season.
Place the goat cheese and olive oil in a small bowl and whip with a spoon until creamy. Add the lemon zest, salt, and herbs, stirring well to combine. Transfer the mixture to a piece of parchment paper and shape it into a ball or log. Wrap it tightly in plastic and chill in the refrigerator for at least 1 hour. Place the nuts on a dish or in a shallow bowl. When the chèvre has stiffened, roll it in the nuts to coat. Alternatively, you may simply place the chèvre in a decorative jar to serve, with the nuts sprinkled on top. It will keep for up to 1 week refrigerated in a sealed container.
Or try serving on a bed of S’chug or paired with Onion, Thyme, and Date Jam. Excellent with crusty, hearth-style breads such as the Miche, A Modest Baguette, or Spiced Carrot Levain, or smeared onto Garlic Crostini and topped with Roasted Cherry Tomato Confit or even sweet fruits such as fresh peaches, ground cherries, or pears. It is an appropriate pairing with Seeded Seaweed Snacking Crisps, Watermelon Jelly, and fresh herbs.
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