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What's your favorite thing to do with chevre?

Calling all chevre recipes. I purchased a big block of it at Costco. I'm especially interested in dessert and summertime no-heat ideas. What's everyone favorite way with the stuff?

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  1. i like to make an italian torta and serve with crostini or crackers. mmmmm...

    http://www.epicurious.com/recipes/foo...

    3 Replies
    1. re: missmodular818

      Ha! I just made that very thing, more or less! I had the remains of a log of chevre, a container each of homemade pesto and tapenade in the freezer, and some sun dried tomatoes in oil (which I pureed-ish). You don't even need a recipe.

      Line a small bowl - just large enough to accommodate your ingredients - with plastic wrap. Spoonful of sun dried tomato puree in the bottom, covered with mashed softened cheese patted down. Next a thin layer of pesto covered with more mashed softened cheese patten down. A thin layer of tapenade and covered with cheese. Smush everything down firmly, cover with plastic and refrigerate. When ready to serve, peel off top layer of plastic, invert onto plate and peel off plastic bowl-liner. Serve with bread or crackers.

      You can do this with any amount and combination of spreads. People go gaga over it and it's no work at all, if you have the components already made.

      1. re: Nyleve

        You can also press an edible flower into the bottom of the dish when you are assembling it. Like this: http://bistro613.com/?p=441

        Beautiful!

        1. re: IndyGirl

          Ooo genius idea!

          By the way, there was about half of this torta left at the end of the evening which I was puzzling over what to do with. The next day, some friends dropped over for a drink so I spooned the mixture out into mushroom caps and baked. I didn't mix up the layers, just spooned it so that the different bits were marbled together - brushed the tops of the mushrooms with just a tiny bit of olive oil before stuffing. On a pan, 400o for about 20 minutes or so. This was so good it was unbelievable.

    2. I assume you mean the cheese and not the meat?

      I make a dip/pate (depending on proportions) of goat cheese, goat yogurt, garlic, mint, lemon juice and peeled broad beans. I boil the beans with unpeeled garlic and then peel them all into the mix.
      Goat cheese also makes great quesedillas.

      1. You mean other than eating it straight out of the package? :-)

        I second the crostini. I slather the cheese on toast and add some roasted red peppers. Another option is to do cheese, thin-sliced prosciutto, and a single slice of pear or apple.

        On the grill you can do a pizza on a pita that takes just a few minutes to make and won't heat up your kitchen. See the recipe here:

        http://everydayfoodie.wordpress.com/2...

        3 Replies
        1. re: everydayfoodie

          Yep...right outta the package is great...spread on Garden Herb Triscuits and enjoy with a glass of red wine...heaven on earth! I've also made a torta with a polenta crust...the goat cheese is topped with thin slices of roasted red pepper, yellow squash and zucchini then baked...very good.

          1. re: everydayfoodie

            Bingo. I eat chevre constantly, but I think a baguette (or other bread), spread w/ chevre, toped w/ some juicey roasted red pepper, and maybe a little drizzle of the pepper juice that collected in the bowl is the highest and best use. Salt,basil, evo to guild the lily.

            2nd place...chevre,fig preserves,prosciutto

            1. re: danna

              Chevre on a baguette with sun-dried tomatos and tapenade (or even just some chopped kalamata olives), maybe some prosciutto or smoked salmon.

          2. Asparagus and chevre omelette.

            1. See below. Take EVOO, add garlic & misc herbs/aromatics (cilantro & scallions would work great!). Form chevre into a log, harden in fridge for an hour, cut into buttons, place into the evoo mixture. Serve on crackers.

              http://www.chowhound.com/topics/541957