While I made this originally as an accompaniment to Rosemary Corn Muffins, it would also go well with bagels or toast, mashed or baked potatoes, or really anything you pair with butter. I highly recommend using high quality European-style butter or as we say “good butter” in our house. Once you try European-style butter you’ll never go back to regular butter. Feel free to substitute your herb of choice for the chives.

Holiday Tip:  This butter keeps for a week, so make it a few days ahead of the holiday and keep it refrigerated.

Goat Cheese Butter

 

 

 

 

 

 

 

 

 

 

 

 

Goat Cheese Butter

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Course Sauce

Ingredients
  

  • 6 ounces goat cheese softened
  • 4 ounces European-style butter softened
  • 2 tablespoons chives finely snipped
  • Coarse sea salt

Instructions
 

  • Place goat cheese, butter and chives in a bowl.
  • Mash with a fork until well combined.
  • Season to taste with sea salt (amount will depend on how salty the butter is).
  • Cover bowl and refrigerate until ready to use.
  • Bring to room temperature for 30 minutes prior to serving.

Notes

* Serve with Rosemary Corn Muffins.
* Use high quality goat cheese and European-style butter.
* Keeps, refrigerated, a week in the refrigerator.