Goat Cheese and Kalamata Olive Spread

This recipe is based on one found in Weir Cooking, Recipes from the Wine Country

4 oz. goat cheese
1 Tablespoon whole milk
2 cloves of garlic, minced
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
Pinch of dried red pepper flakes
2 tablespoons chopped imported black olives, such as Kalamata or Nicoise
Salt and pepper to taste

In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, parsley, oregano, thyme, and red pepper flakes. Mix in the olives and season to taste with salt and pepper.

This spread is delicious right out of the bowl, but try it on crackers, pita toasts, or bruschetta.

For a spectacular meal, use about 3/4 of it in stuffed chicken breasts*, then fold the rest into mashed potatoes…add a tossed green salad and you are set!