Silken tofu helps lighten up this goat cheese spread. Serve as an hors d’oeuvre with crackers and raw veggie sticks, or spread on slices of fresh sourdough bread and top with steamed asparagus spears for an elegant first course.
¾ lb. asparagus, trimmed
2 tsp. chopped fresh thyme
1 clove garlic, minced (1 tsp.)
8 oz. silken tofu, drained (1 cup)
2 oz. soft goat cheese (⅓ cup)
⅛ tsp. cayenne pepper
Steam asparagus 5 minutes, or until very soft but still bright green. Transfer to food processor or blender, and purée with thyme and garlic until smooth. Cool 5 minutes. Add tofu, goat cheese, and cayenne pepper, and process until smooth. Season with salt and pepper. Spoon into decorative bowl, and chill 2 hours, or overnight.