Orange mixed with sage is one of my favorite winter flavor combinations. It is particularly good in this cheese spread. If it is available, I use Laura Chenel’s chèvre for the creamiest texture and best flavor. The spread can be served on crostini or with crackers. It is delicious on bagels and terrific with cured salmon on rye or pumpernickel. Double the recipe if you are feeding a crowd.
Orange Sage Cheese Spread
4 oz. goat cheese, room temperature
4 oz. cream cheese, softened
1 Tablespoon unsalted butter, softened
zest of 1 orange
juice of half a large orange
1 Tablespoon chopped fresh sage leaves
1/4 teaspoon dried thyme
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
salt and pepper to taste
In a food processor combine cheeses, butter, orange zest, and juice. Pulse until mixture is creamy and smooth. Scrape down the processor bowl with a spatula, then add remaining ingredients. Pulse until smooth. Taste and adjust seasoning to your liking. Place in a serving bowl and chill until ready to serve. Serves 6-8.