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Snacks from small medallions of chevre?

blkery Oct 23, 2010 08:06 PM

What sort of casual snack/app could I make from a surfeit of chevre? I have a bag of the tiny medallions from TJ's, plus a regular pepper medallion. I'm aiming for easy and unpretentious.

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  1. goodhealthgourmet RE: blkery Oct 23, 2010 08:55 PM

    assuming you want to keep them in their current whole (single-piece) state, coat them with seasoned panko, almond meal, or finely chopped nuts, and bake or broil until golden outside and slightly gooey inside. i know some people like to do a standard egg/flour/crumb dredge, but i actually prefer to just coat them lightly with dijon mustard before applying the crust.

    serve:
    - over a lightly dressed arugula, spinach or frisee salad
    - on crostini - spread with apricot or fig preserves, add crusted medallion, and top with caramelized onions; or skipt he preserves and add a roasted beet relish
    - with roasted tomato or romesco sauce for dipping (think grown-up fried mozzarella)

    3 Replies
    1. re: goodhealthgourmet
      todao RE: goodhealthgourmet Oct 24, 2010 01:20 PM

      OOps; wrong position.

      1. re: goodhealthgourmet
        mamachef RE: goodhealthgourmet Oct 24, 2010 01:30 PM

        Love grilled chevre - you can do the medallions as above, and serve over a small, lightly dressed herb salad with some crostini on each plate, or serve with good breadsticks that you've wrapped in proscuitto and baked until crispy, for dipping.

        1. re: goodhealthgourmet
          LindaWhit RE: goodhealthgourmet Oct 24, 2010 02:46 PM

          ghg's panko-crusting and baking until crispy for a salad is what I first thought of as well. You could also top a toasted baguette slice with the chevre and caramelized onions and/or figs for a snicky-snack.

          You could stuff mushroom caps with a mix of the chevre and minced fresh herbs and broil them.

          Cut a pocket into large dried figs; tuck in some chevre and a Marcona almond, wrap with prosciutto and bake until the proscuitto is crispy and the chevre is all melty.

          And a Hound who calls herself JPan99 created a recipe that was a finalist entry in the 2008 Pillsbury Bake-Off: Mango, Prosciutto and Goat Cheese Appetizer Pizza:

          http://www.pillsbury.com/recipes/mang...

        2. bushwickgirl RE: blkery Oct 23, 2010 08:57 PM

          Easy and unpretentious means good bread, or a nice breadstuffs/ crackers/crostini assortment, seasonal fruit, fresh and dried, maybe some nuts or special preserves, roasted vegetable slices, and the chevre. The choice and arrangement of the accompaniments you serve with the cheese will bring it from mundane to memorable, while keeping it easy for you.

          More suggestions:
          http://chowhound.chow.com/topics/4666...

          1. w
            weezycom RE: blkery Oct 24, 2010 10:44 AM

            stuff into a date, roll in toasted chopped walnuts (or pistachios or pine nuts).

            1. todao RE: blkery Oct 24, 2010 01:21 PM

              On Crostini topped with a bit of smoked salmon, anchovy, shrimp, etc. with some Pimento or mild red pepper for color.

              1. f
                flashria RE: blkery Oct 24, 2010 02:35 PM

                with slices of fresh pear, dusted with poppy seeds; also makes a surprisingly good salad with baby leaves, beetroot slices and anchovies, drizzled with a dressing made with redcurrant jelly.

                1. c
                  cheesemonger RE: blkery Oct 24, 2010 02:36 PM

                  goat cheese grapes!
                  http://www.pittsburghlive.com/x/pitts...

                  2 Replies
                  1. re: cheesemonger
                    LindaWhit RE: cheesemonger Oct 24, 2010 02:48 PM

                    WOW. These look SO good! Thanks for posting the link!

                    1. re: cheesemonger
                      goodhealthgourmet RE: cheesemonger Oct 24, 2010 03:08 PM

                      ooh, that makes me think that grape powder/flour would be terrific for dredging the medallions..

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