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.
- 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
- 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.
Recipe Testers’ Reviews
Every morning as a child I’d sit at the breakfast table and watch my mother eat bread and butter with her coffee. I felt sorry that she was missing out on the wondrous pleasure of Honey Nut Cheerios and would always ask her why she didn’t eat a more exciting breakfast. She always assured me that she was perfectly satisfied with her choice. Now every morning as my son eats his Cheerios or maple syrup-laden something-or-other, he gives my bread and butter the same look I gave my mother’s all those years ago, that mixture of pity and smugness that comes from feeling like his decision was better than mine. I happened to have a little pyramid of Chavrie in my fridge and a loaf of raisin walnut multigrain bread. It hadn’t occurred to me earlier to introduce them to each other. The honey drizzle of course put it over the top. While my son took no interest, I’ll definitely incorporate this into my mornings more often.
A super quick, cheesy, sweet breakfast. When smeared on crisp toast and served with a cup of tea it makes me feel as though I’m traveling around the Aegean all over again. I did drizzle my honey over the cheese instead of mixing it in. I think you get a much better flavor profile of a bit of sharp then sweet as opposed to just sweet cheese. A delightful and easy breakfast, but oh so good.
I was a bit surprised when I stirred the honey into the goat cheese and everything seemed to melt down and become the consistency of yogurt, but this tasted wonderful. It paired well with toasted spice bread for a breakfast treat. I think the consistency might not change as drastically if you use a firmer goat cheese. I still plan on trying it in some stuffed French toast.
I slathered a creamy, blue goat cheese on toasted brioche and drizzled the honey over the top. The cheese was salty but the honey was sweet. The warmth of the toast melted the flavors and ingredients together. The result was a nice contrast. I think chopped toasted pecans or orange zest sprinkled over top would be very delicious.
This is a very simple, very nice way to eat goat cheese for breakfast or a snack. I just added about a tablespoon of milk to the cheese to make it spreadable, then put it on toast. It was also good with sliced banana on top.
So easy to make but quite delicious on morning toast. I spread mine on cinnamon raisin toast and it made a fast, quick breakfast that is perfect with a cup of hot tea or coffee. I wasn’t able to find fromage blanc so I used the tip of substituting goat cheese with a little milk. About a tablespoon of milk with a 1/2 cup of goat cheese made a perfectly delightful spreading consistency in a half recipe. A tablespoon of honey brought this spread to the perfect sweetness level. I’ll be making this one again and it’ll be a whole recipe next time. Wonderful breakfast for those times when you’re in a rush but want something delicious and filling.
This was an easy cheese to make. I love sweet and salty in the morning and this certainly satisfied my taste buds. I used fromage blanc and spread it on a homemade baguette.
This recipe is more of a concept than an actual recipe, and, as such, can be used as a jumping-off point, capturing the idea and then playing with it as you wish. But let’s start at the beginning: what’s fromage blanc? As an avid student of home cheesemaking, I wanted to find out specifically what it is and to locate it precisely, not just a cheese similar to it. I checked in at Whole Foods, where they had it in tubs: a fresh, simple, very white, clean, bland, low-fat, cow-milk cheese, which is described on the label as “the French answer to yogurt.” This led me to follow up with more online research. It’s a cow-milk cheese that many compare to crème fraîche, yogurt, and quark, which are also cow-milk products. They also note that it can be used as a substitute for cream cheese or ricotta. The DIY Breakfast Cheese made with the fromage blanc was delicious, in both variations, with the honey stirred in and with the honey drizzled atop. Made with chèvre, it was also delicious, but completely different. The fromage blanc walks a line just slightly on the tart side of plain, while the chèvre has more inherent personality. For breakfast, I rather liked the simplicity of the fromage blanc version. At dinnertime or as a late-night snack, the chèvre version, with more oomph, was more appealing. I tried it on a baguette, on a crusty walnut raisin bread with lots of big cinnamon streaks, and on the same walnut raisin bread toasted, all delicious. I liked the nuts and the dried fruit in the bread as additional flavors and textures with this homemade breakfast cheese. If drizzling as opposed to mixing in the honey, this recipe would also be great with a special finishing honey, something local or something with a unique flavor: right now I’m anxious to try a very green German honey I saw recently that had a picture of pine needles on it; when I try this, I’ll also try a German-style bread, such as rye or pumpernickel, or even a raisin pumpernickel. There’s also the possibility, when you think of this cheese as a yogurt substitute, of eating the cheese and honey in a bowl, with bread alongside. In that case, a muffin or a scone would be a lovely possible accompaniment.
Originally published February 12, 2013