Goat Cheese with Carrots and Beet Horseradish on Toast

Make your own cheese log with softened goat cheese mixed with grated carrot and coated in dill. Chill, then serve with prepared beet horseradish and toast or flatbread.
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  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 25 min
  • Yield: 8-10
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Ingredients

8 ounces soft goat cheese

1 medium carrot, grated (about 1/2 cup)

Kosher salt and freshly ground black pepper

1/2 cup chopped dill

1/4 cup jarred beet horseradish

Crostini or flatbread crisps, for serving

Directions

  1. Coarsely crumble the goat cheese. Toss with the grated carrot and season with salt and pepper.
  2. Lay out a sheet of plastic wrap and spread the dill into a 12 by 4-inch rectangle in the center. Form the cheese mixture into a log in the center of the dill and roll up tightly, twisting the ends to seal. Refrigerate until firm, about 20 minutes.
  3. Unwrap the log and transfer to a platter. Put the beet horseradish in a small bowl on the platter. Serve with the crostini or flatbread crisps.