Herbed Goat Cheese Spread (French Tarragon Class, Part 2)

Travels well!

In southern France, I’m reading they’re already cooking the first of the courgettes (zucchini) and beans while here on the edge of the Rocky mountains snow will fly tonight and we’re damned lucky to have the first of our garden’s bounty, which is always herbs. When spring is trying ever so hard to be sprung in Colorado and my herbs have just begun to come on, there’s nothing like focusing on all of them (and little else) to make an herbaceous melody of a cheese spread perfect for favorite crackers, grilled baguette, vegetables, stuffed tiny sweet peppers or cherry tomatoes, omelet fillings, and more.

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