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Serves 4-6
Serves 4-6
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Whip our Black Truffle Marinated Goat Cheese into a light, airy dip in just a few minutes — perfect for holiday hosting when you want to “wow” without too much work. Finish with a drizzle of the truffle-infused marinade and top with pomegranate arils, pistachios, and crispy fried sage for a festive, elegant bite. Serve with crostini and get ready for the compliments to roll in.
Thanks to Souley Nourished
Featured Cheese
Black Truffle
Black Truffle
Ingredients
Dip:
- 4 disks Laura Chenel Black Truffle Marinated Goat Cheese
- 1/4 cup plain yogurt
- Up to 1/4 cup heavy cream, added gradually
- Kosher salt and freshly ground black pepper, to taste
Finishing:
- Reserved oil from the Laura Chenel Black Truffle Marinated Goat Cheese
- Pomegranate seeds
- Chopped pistachios
- Fresh thyme
- Fresh sage leaves
- Neutral oil, for frying
- Crostini, for serving
Instructions
- Add the goat cheese and yogurt to a food processor or mixing bowl.
- Begin whipping while gradually adding the heavy cream until the mixture becomes light, smooth, and airy. You may not need the full 1/4 cup depending on the texture of the cheese.
- Season to taste with salt and freshly ground black pepper.
- Transfer the whipped goat cheese to a serving bowl and refrigerate for about 30 minutes before serving for the best texture.
- Meanwhile, heat neutral oil to approximately 350°F. Carefully add the sage leaves and fry briefly until crisp and lightly golden, then transfer to a paper towel-lined plate to drain.
- When ready to serve, finish the whipped goat cheese with reserved black truffle oil, pomegranate seeds, chopped pistachios, fried sage, and a small amount of fresh thyme.
Serve with crostini for dipping, or alongside simply prepared meat, fish, or vegetables as a creamy sauce.
