1 cup Woodsman and Wife fromage blanc
1 Tblspn chopped chives
1 Tblspn chopped mint
1 Tblspn chopped tarragon
1 Tblspn chopped parsley
Zest of 3 lemons
Juice of 2 lemons
salt and pepper to taste
2-3 ea. Variety of mild peppers, chopped fine
1 loaf Pain au Levain, Baguette or Brioche
Combine all ingredients except peppers in the bowl of an electric stand mixer and mix on medium speed until all ingredients are distributed equally. Season to taste with salt and pepper and reserve until ready for use. You may also hand mix. Serve over toasted TGM Bread brioche, pain au levain, or Georgia Sourdough Crackers. Garnish with diced peppers from Green Ola Acres. For a gluten free option, you can also spread this on summer squash, sliced cucumbers or radishes.
You can make an amazing charcuterie and cheese plate by adding Doux South Angry Cukes, Drunken Tomatoes and whole grain mustard and pair it with Fire Pepper Jelly from Fairywood Thicket Farm, Black Pepper Sorghum Salami from The Spotted Trotter and Sopressata Salami from Pine Street Market. Add aged cheddar from Decimal Place Farm and Shephard’s Tomme - Manchego from Dayspring Dairy to complete your platter.