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Chevre Pairings

I just got some California Chevre. I hadn't had it in a few years and picked it up at Trader Joe's. I love it, but have difficulty finding things to eat it with. Everything I try seems a little off. Suggestions?

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  1. Pears. There's a salad I like with mixed green, goat cheese, pecans, canned pear slices, and grilled chicken.

    I like the taste with mixed greens a lot. The bitter goes well with the goat cheese.

    I think mango is also a good pairing. Maybe a slaw with mango, goat cheese and Napa cabbage?

    1 Reply
    1. I second the pears suggestion, but use fresh! And grate some nutmeg on top.

      1 Reply
      1. re: anzu

        Wow that sounds great. The nutmeg is the icing on the cake! Can't wait 'till lunch tomorrow!

      2. Real simple, but I like to mix some honey with the goat cheese (rosemary honey is my favorite for this) and spread it on pieces of crusty baguette. Some truffle oil in there would be wonderful as well.

        1 Reply
        1. re: Agent Orange

          I like that too.

          Actually, simply chevre drizzled with a bit of honey (without the baguette) would make a nice, no-fuss dessert for me.

          I don't know why, but the same thing on a slice of baguette, and I would be inclined to add some freshly ground pepper on top.

        2. Figs and strawberries are my favorite with goat cheese. I sometimes make viniagrette with fig jam or canned figs in syrup--it's great tossed with romaine, proscuitto, and goat cheese. Sprinkle with toasted pine nuts!

          1. Roasted red peppers. A little chevre on a cracker or slice of baguette and a piece of red pepper, and maybe even some roasted garlic.

            Also love the suggestions of salad with pears, or a fig dressing. CI had some arugula salad suggestions this past summer, all of which could only be enhanced by chevre!

            1 Reply
            1. re: coney with everything

              I make a red pepper dip/sauce which we like a lot. I have taken rounds of chevre and served on top of this sauce. You can even lighly bread and pan fry the chevre rounds as well

            2. mm...i can have it on anything!

              it goes well with curry and on a rice cracker

              1. spinach. (boring, healthy, fibrous). but a nice combo. Or, some spicy greens.

                1. I serve Chevre very often at my dinner table. I love the fresh, unripened Petit Billy from France, available at Murrays, Garden of Eden and Fairway.

                  Everyone loves La Merenda Salad, the salad served at the famous tiny little place in Nice. Mescun dressed with a light vinaigrette, with a quarter of a Petit Billy or other fresh Chevre. Grind fresh Black Pepper generously over the Chevre, pour a good portion of EVOO, preferable from Alziari, over the cheese and serve on the same plate as the Salad..

                  I also make a lovely Pear and Chevre Salad with Hazelnuts with a lemon hazelnut oil , herbes de provence vinaigrette. I always use fresh, not cooked, slightly unripe pears, unpeeled, sliced very,very thin. Toss the pears with the dressing, add the salad, toss at the table, sprinkle with rough chopped toasted Hazelnuts.

                  Another great idea is Fresh Chevre like Petit Billy covered with a generous pouring of Lavender Honey. Crackers or Bread on the side.

                  1. my favorites:

                    roasted beets, sliced and sprinkled with chunks of chevre, a little S&P and drizzle of good balsamic...yum. when they are in season you can do the same thing with heirloom tomatoes.

                    figs stuffed with a good dose of chevre, then wrapped in a slice of prosciutto. throw on to a skewer and grill until warm. then drizzle with balsamic.

                    you can serve both with some arugula greens for a little bite.

                    1. I like putting the chevre log and covering it in some tomato basil sauce and putting it under the broiler until bubbly serve with a baguette. Tomato-goat cheesy goodness.

                      1. These are fantastic ideas. I like chevre with whole grain crackers and red grapes.

                        3 Replies
                        1. re: chaddick

                          You all are really making me hungry!!! I stuff it under the skin of a breast of chicken with a few basil leaves, rub some OVO over it, add a little chicken seasoning and salt, put it in a 375 oven for about 45 min.,and then enjoy! I also slice it, roll it in breadcrumbs, and saute it right before I am ready to serve a sald of baby greens with some dried cherries and sliced red onion and some candies pecans. Now I am getting hungry!

                          1. re: Mother of four

                            Or - pound some chicken breasts until they're very thin, spread some roasted red pepper tapenade (or some tomato paste) on the chicken, sprinkle with some goat cheese and chiffonaded basil leaves, and some salt and pepper, and roll them up tightly. Brown in some butter and olive oil and after carefully turning to brown on all sides, remove to a baking dish that's been sprayed with cooking spray.

                            Pour a cup of white wine into the hot sauté pan and simmer down until reduced to half. Pour over the chicken breasts and bake at 375° until chicken roulades are done (about 20-25 minutes). Slice the chicken and serve it over basmati rice with the pan juices drizzled on top.

                        2. Wonderful with Ficoco, a fig and cocoa jam. I had this combo yesterday at Whole Foods, served atop a fantastic "wine biscuit"...I had to return for thirds it was so great.

                          1. As an app:
                            Soft chevre slathered with fig preserves and served with black pepper crackers.
                            Salty, sweat, spicy.


                            3 Replies
                            1. re: PamelaD

                              I was just looking for canned figs or fig preserves at the store over the weekend, and couldn't locate any. Where is my best bet to find it?

                            2. I love it on bread with whole cloves of roasted garlic.

                              1. I had a goat cheese and pear tart-- wrapped in phyllo dough-- last night at a restaurant. YUM!