So much Goat Cheese, so little time...
- jwbarth May 21, 2008 11:36 AM
Okay, so i've come into more goat cheese than I know what to do with. All sizes, shapes, soft, hard, aged, soft rind, rolls, logs, wheels...
I'm overwhelmed and could use some help with recipes/ideas. Thanks.
Use the most perishable first, obviously.
Have a tasting party!
For soft goat cheese, it is great spread on crostini or your favorite crisy cracker and topped with black olive tapenade, Or instead of tapenade, a sun-dried or oven-roasted tomato and a drizzle of pesto.
Stuffed tomatoes: cut ripe plum tomatoes in half across their equator, use your fingers to get the juice and seeds out, stuff goat cheese into the resulting spaces, top with a mixture of equal parts bread crumbs and grated Parm held together with a tiny amount of EVOO, roast until soft and the topping is golden brown (maybe 20 mins at 375?), then serve with pesto drizzled over the crusty top. Mmmmm, that's what's for dinner tonight....
Oh and also goat cheese is great crumbled over a lentil salad (lentils in garlicky-mustardy vinaigrette) with some chopped chives or scallions.
... and eaten with radishes.
... and filling an omelet along with sauteed baby spinach.