- 2 10.5-ounce logs goat cheese
- 8 ounces cream cheese, at room temperature
- kosher salt and black pepper
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 clove garlic, chopped
- In a food processor, blend the goat cheese, cream cheese, ¾ teaspoon salt, and ½ teaspoon pepper until smooth.
- Add the parsley, thyme, and garlic; pulse to combine. Refrigerate for up to 1 week.