Benedictine Cheese Spread with Fresh Goat Cheese

. . .  is used to make cucumber sandwiches. It dates from the turn of the 20th century and was “invented’ by Jennie Carter Benedict, a caterer and restauranteur in Louisville, Kentucky. This is my version of Louisville’s traditional party spread for crackers or crustless tea sandwiches.  Wonderful also spread on heartier bread with fried bacon and spears of grilled asparagus. The original recipe calls for cream cheese, but it’s much lighter and has more pizzazz with goat cheese. You can also go half cream cheese and half fresh goat cheese.  I think Ms. Jennie would have thought of this herself if she’d had fresh goat cheese.

• 1 medium cucumber, peeled, seeded, and sliced

• 8oz. Capriole Fresh Cheese

• ½ medium onion, chopped

• Dash of salt

• Dash of red pepper or hot sauce

• Fresh dill to taste

• A few drops green food coloring (optional)

Process cucumbers and onion in a food processor to a coarse mush. Place in a cheese cloth, let drain in a colander, and then squeeze out most of juice. Combine pulp with fresh goat cheese and seasonings, and mix thoroughly.  If desired, add food coloring and mix in a drop at a time until the mixture is a pale green.