3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced basil
2 tablespoons snipped chives
1 tablespoon minced mint
Kosher salt and freshly ground pepper
Toasted baguette slices and thinly sliced radishes, for serving
In a medium bowl, mix the goat cheese with the cream cheese, 3 tablespoons of olive oil, basil, chives and mint. Season with salt and pepper. To serve, spread onto toasts and top with radish slices and a drizzle of olive oil.
The goat cheese spread can be refrigerated for up to 3 days. Bring to room temperature before serving.