GOAT CHEESE SPREAD WITH HERBS AND OLIVE OIL

8 ounces goat cheese (about 1 cup)
2 tablespoons heavy (whipping) cream, more if needed
2 tablespoons extra-virgin olive oil plus more for drizzling
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (choose at least two from the following: parsley, chives, tarragon, dill), divided use
1 tablespoon finely grated lemon zest, divided use
FOR SERVING:
Good crackers OR slices of walnut bread
About 1 pint cherry tomatoes
1 celery heart, cut into sticks

Put goat cheese, heavy cream, 2 tablespoons olive oil and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. Mixture should be spreadable; if it's too thick, add 1 or 2 tablespoons more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting seasoning as necessary. Reserve 1 teaspoon herbs for sprinkling, and add rest to processor. Add 2 teaspoons lemon zest. Pulse once more to blend.

Line a small (about 1 1/2-cup) round bowl or cup with a sheet of plastic wrap and fill with cheese mixture. Cover and chill at least 30 minutes and up to 24 hours.

TO SERVE:
Invert bowl onto a serving platter and peel off plastic. With back of a spoon, level off top of cheese and make a small depression. Drizzle olive oil over top. Sprinkle with reserved herbs and lemon zest. Arrange crackers or bread slices, tomatoes and celery around cheese and let guests serve themselves.

Makes about 1 1/4 cups, 6 servings
Source: Fine Cooking magazine, May 2006