Your favorite recipes using chevre / goat cheese
I bought a 1 lb log of goat cheese at Costco a couple weeks ago and used 5 oz. of it for a scalloped potato recipe. What are your favorite recipes using goat cheese, for my remaining 9 oz (other than eating it w/ a fork? ;) )
Assuming that the chevre is one that you feel is good enough to eat on its own, there's really nothing better than chevre chaud. just take a baguette or a rustic loaf, cut into slices (I like mine a little thick, especially if it's great bread), brush bread with olive oil, sprinkle some spices on top (anything you want, really) and toast just lightly in the oven. Put a slice of tomato on top and the chevre on top of that and bake in the oven until the tomato has cooked a bit and the chevre is nice and warm (but not too hot-- you want it to still keep some of its texture and not get runny).
Super easy, and great as an alternative to bruschetta for an app/hors d'oeuvre.
I took a roasted salmon filet and shredded it, mixed it with chevre, added S&P to taste and then stuffed the raviolis with it. I roasted a red bell pepper, minced it and added it to a bottled alfredo sauce. This went over the ravioli and then I completed the dish by sprinlinig crumbled feta over the whole thing.
I had some hash browns to use up and tried this. It was good! It is on the rich side so a small slice with a nice salad is perfect. This would be a good company brunch dish.
My only change I made to the recipe was to sub. shallot pepper (Penzey's) for the black pepper - I just moved and couldn't locate the black pepper!
Toasted Chêvre Salad
Note: this recipe is somewhat vague – with no precise measurements. You know how much salad you want. Just figure that one standard log of goat cheese will serve 4 people (2 slices each) and go from there.
Fresh goat cheese
salt and freshly ground black pepper
mesclun (mixed baby salad greens)
mustard vinaigrette (see below)
1. Pour some olive oil into a shallow bowl and some matzoh meal into another. Season the matzoh meal with salt and pepper.
2. Slice the goat cheese into 8 disks. (Dental floss makes the neatest cuts.) Dip each slice into the olive oil, then into the matzoh meal, coating completely on both sides and around the edges.
1. Lay the breaded slices of goat cheese on a foil-covered baking tray. Bake in a pre-heated (toaster) over at 350° for 20 minutes or so—until the crusts are deep golden brown.
2. Toss mesclun in vinaigrette (recipe below) or in the dressing of your choice. Place a mound of dressed mesclun on each individual plate and top with two rounds of toasted chêvre.
This is another fairly vague recipe. The standard proportion for a vinaigrette dressing is: one part acid (in this case, the combined vinegar and lemon juice) to two or three parts oil.
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
Salt and freshly-ground black pepper
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
optional: fresh herbs of your choice, chopped fine (chives, thyme, chervil)
1. Put the vinegar and lemon juice into a small mixing bowl. Add salt and pepper. Whisk well to dissolve the salt in the acid. (Always salt before adding the oil because the salt won’t dissolve in the oil and you want it dissolved for the best distribution of flavor.) Add the mustard and whisk again.
2. Add the oil a bit at a time, whisking between additions, until it’s all combined
3. Taste for seasoning and correct with more salt & pepper if necessary. If desired, finely chop a few herbs and toss a small amount into the dressing just before serving.
I do something similar. I'll slice a baguette on the bias and spread goat cheese on it. Then I'll put the slices under the broiler to bubble and brown up slightly. Then I place the slices on top of the nicely dressed salad. My salad originally featured frisee lettuce but I dont' think you can get it the winter so mesclun will work nicely.
Thinly slice portobello mushrooms and lay them in a single layer on a broiler-safe platter
Blend goat cheese with olive oil and 1-2 cloves of garlic until it's to a drizzling consistency; drizzle over mushrooms
Shave parmesan over the top with a vegetable peeler
Grind a generous amount of black pepper over everything
Drizzle a fine amount of balsamic vinagre over the top
Broil 3-5 minutes and serve with crostini
I have made that mistake too many times. I like to use it for stuffed baby bells mushroom filling with sour cream, Worcestershire, garlic, and fresh herbs.
Or I will use it to stuff chicken boneless chicken breasts and then I will pan sear them for five minutes then put them in the oven and then brush apricot jalapeno jelly on them and finish cooking in the oven.
Goat Cheese pizza with some roasted veggies!
i tense up when there is *gasp* leftover cheese! but, meh... there's plenty you can do with cheese!!
i like the pasta and beet salad idea. this reminds me i have goat cheese, blue cheese, brie (rather old from last week's camping trip) and ricotta cheese left in my fridge! I'm never going to clean out the fridge...
I love to make this Savory Cheescake. You can layer in some Basil Ppesto or Sun Dried Tomato Pesto to make it more festive.
Chevre, or goat cheese, flavors this savory appetizer, baked to resemble a dessert
cheesecake. Topped with strips of sun-dried tomatoes, Chèvre Cheesecake makes an eye-
catching centerpiece for any hors d'oeuvres table.
1 (5.5-ounce) package sesame breadsticks
1/2 cup butter, melted
1 1/2 pounds goat cheese
1 (8 ounce) package cream cheese, softened
5 large eggs
1 teaspoon crushed dried rosemary
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup sun-dried tomatoes marinated in oil, drained and thinly sliced
Preheat oven to 350 degrees F. Generously butter a 9-inch springform pan. Wrap outside of
pan in foil to 'waterproof' it (foil should come halfway up the side); set aside.
Process breadsticks in food processor until you have fine crumbs; combine with melted
butter. Press crumb mixture along bottom and up sides of prepared pan; chill.
Combine goat cheese, cream cheese, eggs, rosemary, salt and pepper in food processor;
process until well mixed. Spoon into chilled crust.
Set cheesecake pan into larger pan; fill outer pan with water until halfway up sides of
Bake about 70 minutes; top of cheesecake should be lightly browned and, when touched
gently in the center, dry to the touch but still soft. Cool and refrigerate overnight.
Garnish with sun-dried tomatoes.
Makes 24 appetizer servings
Baked eggs, in addition to these other great suggestions: put a tsp of butter in a ramekin, then break in 1 or 2 eggs (keep whole). dot with 1-2 t of goat cheese. spoon about 1 t over the yolks so they are covered. bake at 425 in a bain marie (boiling water, half way up sides) for 11-13 minutes. eat with toast.
for any sort of crostini topping: baguette toasts with chevre by itself, with chevre and herbs, with chevre and tapenade.
Take a pitted date, stuff with goat cheese, wrap first with a half slice of bacon and then a basil leaf. Skewer with toothpick. Put in 350 degree oven until bacon looks like it is cooked. Serve. Win the love of family and friends forever.
Just last night I used the end of my "log" to make "croutons" for butternut squash soup. I slice the cheese into rounds about 1/3 inch thick, dip in beaten egg, then into cornmeal seasoned with salt and pepper. Put on dish sprayed with oil, then into the freezer for a half hour or so. Then fry them both sides in a pan with a bit of oil till golden brown. Put on top of soup.
A simple and quick appetizer/snack:
Thinly sliced prosciutto, chevre, arugula, 5-inch bread sticks (with seeds if you like).
Spread prosciutto with thin layer of chevre; lay single layer of arugula; roll up around bread sticks. Chill slightly and serve same day. (if you have trouble keeping rolls tight, spread a little chevre on bread stick before rolling, this will give the arugula something to stick to.)
There's a twist on baked goat's cheese that is coveted in my household. It's from How to Cook Everything Vegetarian (and probably the other one too) - basically, you coat rounds of chevre with bread crumbs, herbs, salt and pepper. Slice a tomato, and place the slices in the bottom of an oiled baking dish. Place the goat's cheese rounds on top. Bake until the tomatoes are soft and the goat's cheese is hot through. Serve with hot baguette, or any toast, in a pinch. Spoon the cheese/tomato mixture onto bread and eat. It's undignified but yummy, and a very quick dinner.
Also, we spread cold chevre on bagels rather than cream cheese. It's an excellent lactose-free substitute.
I use goat cheese to stuff dates and then I wrap those in prosciutto. I then either bake or pan fry them until the prosciutto is crisp. YUMMY!!!
As DGresh replied above, (and about a year and a half ago), I cut it into 1/4" rounds, dip in an egg wash and then coat with panko and/or seasoned Italian bread crumbs. Put into the freezer for 30 minutes and then pan fry. I fix two or three per person for a very easy but dramatic salad addition.
I ate a delicious pasta sauce with chevre a few weeks ago.. I dont remeber all the ingridiens but it was cream, chevre + seasoning .. mushrooms and ham (or chicken)
or u can make a simple toast that only takes a few minutes.. chevre, rosmary, honey maybe some walnuts.. in the oven till the cheese has melted (5 min),
if u want u can toast the bread before so it gets crispy (best way is to fry it in a bit of butter on both sides then put the cheese and stuff on and in in the oven)
My favourite 30-second appetizer/hors d'oeuvre is to take slices of spicy calabrese or sopressata, and roll it around little (thumb-sized) logs of goat cheese. (The calabrese I get usually comes in longish strips, so I like to cut them in half lenghwise first.) The spicyness of the meat combined with the cool tanginess of goat-cheese seems to be a crowd-pleaser. It works well with the mild sausages too, I just prefer the hot for the contrast. I imagine it could only be improved by tucking a leaf of basil in each roll.
My favorite goat cheese appetizer is simple and elegant. Elongate a small roll of goat cheese on a cracker dish (one that is long and narrow.) Sprinkle chopped dates and toasted walnuts over the top and all around the sides. Finish with a drizzle of honey over the whole dish and serve along with more honey in a side dish to add to taste. The plate is pretty and I serve it with very plain crackers. The bite of the cheese with the dates, nuts and honey is just perfect. It is one of the Christmas party classics - easy to make ahead, but not your usual chips and dip.
Take french bread (I like the mini-bagettes), slice, put it in a cookie sheet and in the oven to dry out. Take it out of the oven, take a garlic clove and rub it on the slices. Smear goat cheese on the slices add sun dried tomatoes and stick it under the broiler for a minute or two.
Oh, the most delicious goat cheese dish I had, but did not make was goat cheese and figs in puff pastry with a port sauce. I have not idea how to make it, but because we had that wonderful dish, we will sometimes have figs sliced with goat cheese and stick it under the broiler.
GOAT CHEESE SPREAD
I pretty much always have this in the fridge. Most of my friends who come over expect it to be out on the counter, they love it so much. If you have a food processor, it is about the easiest thing in the world to make. Even people who think they don’t like goat chesse will flip over it. It is awesome.
3 cloves garlic
Fresh Rosemary (about 1 or two springs)
1 11-14oz log of quality unflavored goat cheese
Juice of 1/2 lemon
Fresh black pepper
- In the food processor, chop the cloves of garlic and the fronds off the rosemary springs.
- Then add the goat cheese, in big crumbles, the lemon juice, and the black pepper. Add a couple of glugs of olive oil. Start the processor, and add olive oil as needed. You want it creamy but not too soft and smooth, not runny. Add more pepper to taste if you like.
- I put it in small ramekins, this will usualyl fill 3-4 4 oz ramekins. Cover them with foil and put in the fridge. You can serve them right away but they get even better over time. If you are going to use one, just take it out of the fridge about 30 minutes before hand, to let it soften just a touch.
- Serve with crackers.
This keeps in the fridge for at least a week. The flavors get even better after a day or so. Let sit out for about 15 minutes before serving so that it softens just a touch.
This is heavenly... My husband's favorite polenta. It is adapted from a Top Chef winning recipe for chèvre polenta. The fresh rosemary I added somehow makes lemon notes pop from the chèvre polenta, by some magic of aromatic polyphenols.
Rosemary & Chèvre Polenta
1 cup hot water
1 cup chicken stock
2 cups half and half or light cream
1 ½ cups polenta
5 oz chevre
2 Tbl butter, unsalted
Salt and white pepper, to taste
1 tsp finely minced fresh rosemary leaves
I usually buy local Delamere goats cheese, rather than French chevre. Favourite use is in a Cypriot village salad, replacing the feta.
I really just prefer to eat it as is, though.
I plant entirely too many zucchini plants so that some of the blossoms can be stuffed with goat cheese, breaded in panko and fried.
As an appetizer, it's great in a Rick Bayless "Salsa Baked goat cheese". As I remember it, you mix goat cheese with a bit of cream cheese and mound in the middle of an oven proof dish (i used an 8x8). Pour about 2 cups of salsa around it....i made a Roasted Tomato and jalapeno that was nice and spicy. Bake until oozy and bubbly. Serve with homemade toasted pita chips. The goat cheese helps to mellow out the salsa.....very good.
Not necessarily something to showcase a great goat cheese, but a really good and easy app.
i had this dish in richmond, virginia a few years back and would never have thought of this combo.
from my post: --->>>>
""Late afternoon lunch at The Hard Shell, May 30, 2009
To start, we had the pan-seared scallops with fried sage in brown butter sauce, served with a slice of creamy goat cheese on top. It was the "wow" dish of the whole meal. The President brand "creamy and mild" fresh goat cheese was remarkably delicious. (You can buy it at Shoppers Food Warehouse, btw).""
Stolen directly from Chez Panisse: a beautiful micro-greens salad with light vinaigrette, topped w/ a round of breadcrumbed goat cheese that you've fried until golden. OMG when you slice into it, it runs over the salad. So beautiful, so easy, so delicious.
A variation on chevre chaud: with some garlic bread spread, or even just olive oil, on the bread. I like to toast it in the oven first and then add the chevre, softened of course. It tastes like a luxurious version of the cheesy bread you get from pizza chains.
spread it on a tommato fresh basil leafs a petite felite on top of that with a balsamic reduction...
I am very fond of the small goat cheese soufflés from the Joy of Cooking. Can be prepared ahead and very tasty in a retro way.
Pound some chicken thinly (I've used breast meat or thighs). Spread with goat cheese, season, sprinkle w/ thyme or lemon thyme. Roll up. Either bake or grill. Delicious.
Get a can of whole tomatoes, puree them, add 1/4 cup of goat cheese, two tbsp of cream, 1/4 cup of fresh shredded basil and 2 minced cloves of garlic. combine in a bowl. Boil up a pound of fettucine, drain, add the mixture toss and top with about 1/4 cup of parmesan and some fresh pepper. And go to heaven
Used goat cheese last night: pounded out chicken breasts, smeared on goat cheese, sprinkled w/ fresh thyme, s & p, rolled up & baked. Easy and very delicious.