Herbed Goat Cheese Spread

Yield: About 1 cup

This tangy goat cheese spread is made with fresh tarragon, parsley and scallions, but you can substitute just about any fresh herb from the garden. The possibilities are endless. I mix the goat cheese with drained plain yogurt, which gives it a lovely consistency. For a delightful hors d'oeuvre to accompany drinks, serve the spread with grilled peasant bread and herbed olives.

• 6 ounces plain nonfat yogurt
• 6 ounces mild goat cheese, at room temperature
• 2 teaspoons fresh tarragon, finely chopped
• 2 Tablespoons fresh flat-leaf parsley, finely chopped
• 2 Tablespoons scallions, white and green parts, minced
• Salt and freshly ground black pepper

Line a sieve with a coffee filter and place it over a bowl. Spoon the yogurt into the filter and let it drain for about 1 hour at room temperature, or overnight in the refrigerator.

In a medium bowl, gently mash the goat cheese with a fork to soften. Add the tarragon and parsley and work them in with the fork. Season to taste with salt and pepper, mashing to make a smooth, well-blended spread.

Add the yogurt and mix until well blended. If you are not serving at once, cover and refrigerate. The spread can be made up to 2 days ahead of time. Bring it to room temperature before serving.