Breakfast Cheese Recipe

Tasia’s Table | NewSouth Books, 2012

We use Belle Chèvre’s fromage blanc for our recipe (fromage blanc is a soft, creamy cheese), but if you can’t find it, you can use goat cheese mashed with a little milk or cream until it’s of a spreadable consistency. The amount of liquid needed will depend on how dry the cheese is.–Tasia Malakasis

LC Not Just For Breakfast Note

Not just for breakfast, this savory sweet concoction that’s obscenely, indulgently easy to toss together is just as welcome as a simple supper or a postprandial something. If you lust after something a little more on the savory side, anoint the cheese with a sprinkle of crushed pink or black peppercorns after dribbling it with honey.

Hands-On Time: 5 minutes | Total Time: 5 minutes | Serves 4

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Ingredients

1 cup fromage blanc (or substitute some goat cheese mashed with a little cream or milk)
2 tablespoons honey
Breakfast bread, such as multigrain, cinnamon swirl, walnut and raisin, even banana bread, thickly sliced

Directions

1. Stir together the cheese and the honey and slather it over a few slices of bread or, alternatively, simply schmear the cheese on slices of the bread and drizzle with the honey.

Hungry for more? Chow down on these:

Warm Baked Goat Cheese from David Lebovitz
Homemade Mozzarella from Confections of a Foodie Bride
Goat Cheese with Olives, Lemon, and Thyme from Leite's Culinaria
Goat Cheese with Honey from Leite's Culinaria