Cucumber Goat Cheese Spread
This spread is a hit even with guests who think they don’t like goat cheese. Tarragon’s subtle hint of licorice gives the spread an interesting flavor that people invariably ask about.
1 hothouse (seedless) cucumber, peeled, seeded, and finely chopped (about 1 1/2 cups)
In a food processor, purée 1 cup of the cucumber with the goat cheese, lemon zest, and lemon juice until almost smooth.
The spread may be made 2 days ahead and kept covered and refrigerated. Let it soften and stir before serving.