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Black widow goat cheese log

Makes 12 servings


  • 2 tablespoon unsalted butter
  • 4 tablespoon very large shallots, thinly sliced (2 cups)
  • 10 ounce fresh goat cheese, softened
  • 4 ounce cream cheese, softened
  • 6 ounce greek feta cheese, at room temperature


Baking Directions:

In a medium skillet, melt the butter.

Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Scrape the shallots into a food processor and let cool.

Add the goat cheese, cream cheese and feta and puree until smooth.

Scrape the cheese into a bowl and refrigerate until chilled, about 30 minutes.

Shape one third of the cheese mixture into a ball and roll in black sesame seeds to coat; shape the remaining two-thirds into a larger ball and coat with black sesame seeds.

On a serving board, press the balls together to form the head and body of a spider.

Cut the piquillo pepper into 2 small triangles and place them on the body in an hourglass shape.

Serve with crackers, flat breads or bread sticks.


The unformed cheese mixture can be refrigerated for up to 3 days.