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Your favorite recipes with goat cheese?

juliejulez Feb 18, 2013 11:14 AM

So on a whim I bought the package of 2 chevre logs at Costco yesterday. I have one orzo dish in mind to use up some of it, and I also might use some of it to make the salad from the COTM with the walnut crust. But obviously I have a lot more to use than those two dishes will require (especially since I'm cooking for one on weekdays).

So, what are some of your favorite uses/recipes for goat cheese? I'm mainly looking for dinner type recipes, not really appetizers.

  1. geminigirl Mar 4, 2013 05:05 PM

    Oops, posted on wrong thread....

    I have the same problem so this is a timely post to revive!

    Here are a few I want to try
    http://tastykitchen.com/blog/2012/08/roasted-tomato-and-goat-cheese-sandwiches/

    http://www.closetcooking.com/2012/09/roasted-red-pepper-and-goat-cheese.html

    http://www.cookingforkeeps.com/2013/0...

    1. Beach Chick Feb 28, 2013 08:53 AM

      I love making a hockey puck size goat cheese bombs rolled in panko bread crumbs and lightly sauteed so it melts a little and then placed on a warm spinach salad.
      Pizza with goat cheese
      Frittata with halved heirloom tomt's with goat cheese
      Chicken breast stuffed with goat cheese, walnuts and spinach and rolled with panko
      Baby peppers halved stuffed with goat cheese and warmed in the toaster oven.

      3 Replies
      1. re: Beach Chick
        LindaWhit Feb 28, 2013 10:18 AM

        I'm seriously craving goat cheese right now, and that's after I finished lasagna for lunch that had cheese (not goat cheese) in it! The chicken breast idea you recommend sounds good, BC!

        1. re: LindaWhit
          Beach Chick Feb 28, 2013 10:32 AM

          What is up my BOS sista!

          I pound those bad boys up and roll with panko and I zip it up on both ends since I put so much goat cheese that can clog most arterial walls and it tends to ooze out..
          I've made meatless lasagna with goat cheese along with Eggplant Parm and both are excellent with little goat cheese globs..

          1. re: LindaWhit
            juliejulez Feb 28, 2013 10:55 AM

            Agreed, that chicken sounds good. I have some walnuts to use up before they go bad in my fridge.

        2. m
          mwk Feb 28, 2013 08:38 AM

          Sorry if this was mentioned already, but this is one of my favorite, quick go-to meals for a weeknight...with the goat cheese. It's from Ina Garten:

          http://www.foodnetwork.com/recipes/in...

          1 Reply
          1. re: mwk
            juliejulez Feb 28, 2013 10:57 AM

            This looks great! I pinned to my Pinterest to make soon. Along with the logs of goat cheese, I also bought a giant bag of sun-dried tomatoes so this would help use those up.

          2. i
            Isolda Feb 28, 2013 07:42 AM

            I love it on a pizza with caramelized onions and fresh or dried figs. Mix it with a little olive oil to make it spreadable, then spread over your dough. Sprinkle on some fennel seed and a little dried or fresh thyme, then spread the caramelized onions over this and top with fig slices. If you're using dried figs, soak them in hot water first, then drain and slice.

            1. c
              carriesn Feb 28, 2013 07:39 AM

              Yum. My favorite recipe-- two acorn squash cut into half (would make four servings), scrape the seeds out, and rub olive oil all over the interior. Season with salt and pepper, place cut side down on baking sheet and bake at 425 F until tender. I check for tenderness by poking a knife at the squash and if it slices clear through easily, its done.

              Meanwhile, cook down some spinach (to taste... I use 1/2 of a bag but some people might like more) in a hot pan with some olive oil. I add a can's worth of black beans (drained/rinsed) and some garlic salt. Then I add one bag of Trader Joe's frozen brown rice (you could just add your own that you cooked yourself) and stir until the rice is heated up/thawed. I then add some goat cheese (again, to taste-- I use about 1/3 of a log which is plenty). Once the goat cheese is melted and everything is combined, I place the mixture into the acorn squash shells.

              One of my favorite go-to recipes for a weeknight that I'm not in the mood to cook too much but want something that's great and not from a box.

              1. s
                shaebones Feb 26, 2013 11:47 AM

                Black Bean and goat cheese quesadillas.

                This recipe is on my permanent supper time rotation. We love it. I usually add shredded chicken too.

                http://www.myrecipes.com/recipe/black...

                1. r
                  RowanGolightly Feb 26, 2013 11:36 AM

                  Oh my goodness, that all sounds so good!

                  I don't have a recipe but some of the best fudge I have ever had was made from goat's milk.

                  1. ChristinaMason Feb 26, 2013 06:20 AM

                    These asparagus napoleons sound decadent and delicious: http://theitaliandishblog.com/importe...

                    1 Reply
                    1. re: ChristinaMason
                      HillJ Feb 26, 2013 06:23 AM

                      Almost a savory baklava. Looks wonderful.

                    2. Emme Feb 25, 2013 11:46 PM

                      we cycle through cheeses in our house. most commonly fresh mozzarella and goat cheese, along with jarlsberg. right now, we have logs of both fresh mozzarella and goat cheese, so this past week, i've made...

                      grain (bulgur, barley, farro) cooked and mixed with diced roasted red peppers, chopped marinated artichoke hearts, sliced pimento olives, a sprinkle of diced sundried tomatoes, and optionally, cooked lentils, mixed with a lemon white wine vinaigrette and crumbled goat cheese.

                      cumin spiced lentil burger patties over spaghetti squash -- crumbled and cooked some turkey bacon, added some diced onions, a scallion thinly sliced, cooked with some minced garlic. added in some cumin, cinnamon, crushed red pepper flakes, onion powder, salt and pepper. then added some diced roasted peppers, some diced jalapeno slices, and cooked lentils. then i mixed with some egg and a little almond meal. formed patties and stuck in the fridge to set a little. cooked in pan over low heat, so they had time to warm and cook through before the outside charred. served simply over roasted spaghetti squash seasoned with salt and pepper, and topped with crumbled goat cheese. boy liked.

                      i also used it to top some ravioli last week, but think i may try tomorrow night something that includes it in the the filling rather than just as a garnish/topping.

                      2 Replies
                      1. re: Emme
                        LindaWhit Feb 26, 2013 05:50 AM

                        Hmmm.....I like the sound of the grain mixed with roasted red peppers and sundried tomatoes with the vinaigrette and goat cheese (I don't like olives, but I'm sure I could come up with another tangy add-in).

                        1. re: LindaWhit
                          goodhealthgourmet Feb 26, 2013 03:23 PM

                          (I don't like olives, but I'm sure I could come up with another tangy add-in).
                          ~~~~~~~~~
                          Capers.

                      2. b
                        bischlat Feb 25, 2013 09:37 PM

                        goat cheese, sundried tomato, black olive panini

                        stick goat cheese in scrambled eggs

                        pan fried goat cheese
                        http://www.make-it-do.com/cook-it-bak...

                        of course on pizza

                        =)

                        1. l
                          lotrfan Feb 25, 2013 05:26 PM

                          This isn't a dinner recipe, but also not an appetizer. It's a yummy Goat Cheese Pudding dessert. http://www.foodandwine.com/recipes/go...

                          1. LindaWhit Feb 19, 2013 01:19 PM

                            You can sprinkle it on pizza with roasted red peppers and caramelized onions

                            Use it as a "stuffing" for rolled up baked chicken with spinach and herbs.

                            Use it in quiches

                            Cut it into slices and bread them and do a quick pan-fry for salads

                            Mix it in with mashed potatoes and roasted garlic

                            1 Reply
                            1. re: LindaWhit
                              juliejulez Feb 19, 2013 01:58 PM

                              I like that mashed potatoes idea, I'm making some on Friday I think, and the pizza one too. Thanks :)

                            2. iowagirl Feb 19, 2013 11:47 AM

                              We really like this Cooking Light recipe. I usually make mashed sweet potatoes and green beans as sides. I love when the goat cheese sauce comingles with my potatoes! The fresh thyme really makes a difference -

                              http://www.myrecipes.com/recipe/chick...

                              1 Reply
                              1. re: iowagirl
                                juliejulez Feb 19, 2013 11:51 AM

                                Oh this sounds nice... good for a weeknight and good for my calorie counts :)

                                In fact, I think I will make this tonight, since I was already planning on a similar dish with similar ingredients (minus the goat cheese) already! Thanks!

                              2. p
                                plasticanimal Feb 19, 2013 12:36 AM

                                My wife stuffs chicken thighs with goat cheese.

                                Goat cheese is my favourite burger topping.

                                1 Reply
                                1. re: plasticanimal
                                  b
                                  bischlat Feb 25, 2013 09:39 PM

                                  it would be good on burgers..

                                2. s
                                  sparky403 Feb 19, 2013 12:14 AM

                                  Goat cheese Croton

                                  Cut the goat cheese into your desired size (while soft).

                                  Coat with panko and put in the freeze for a couple of hours....

                                  Makea a great topping for a salad or soup. My friend first did this for butter nut squash shoup with cumin and choptle. but this will work well on salad or soup of you choice.

                                  1. jill kibler Feb 18, 2013 08:18 PM

                                    slice into discs, wrap with bacon and broil.

                                    cut bagette rounds, spread with honey, slice of goat cheese on top, broil, and add to a lovely salad... or appetizer.

                                    1. c
                                      coconut2 Feb 18, 2013 05:45 PM

                                      Spinach and Goat Cheese Pie, a recipe from The Greens Cookbook: 2 bunches scallions, 1-2 cloves chopped garlic, 1/2 t dried marjoram, and 1 T parsley cooked over med heat in 3 T butter for 1 minute. Add 1 lb spinach by handfuls to the pot + s&p and cook down. Beat 2 whole eggs & 2 egg yolks with half of a 5 oz goat cheese log, and add 1 C milk and 1 C heavy cream, dash nutmeg + s&p. Lay spinach in a partly baked pie crust, crumble the rest of the goat cheese on top, add custard, and bake 375o for 35-45 minutes. (I usually end up with extra custard.) That's what I buy Costco goat cheese logs to make -- it's much better than spinach quiche, but resembles it. Hope you try it!

                                      1. Tom P Feb 18, 2013 05:01 PM

                                        Here is a link to my favorite, an amazing spread that is one of my go-to dishes. People beg for this stuff.. and it is very easy:

                                        http://onfoodandfilm.com/2012/02/18/a...

                                        5 Replies
                                        1. re: Tom P
                                          Tom P Feb 18, 2013 05:03 PM

                                          Oh and yes, as mentioned above, tarts! As many have mentioned. A tart is so easy to make, if you get the Pepperidge Farm Puff Pastry. Suzanne Goin has many of these, one of which has goat cheese. This is terrific:

                                          http://www.mybestdaysever.com/swiss-c...

                                          1. re: Tom P
                                            Tom P Feb 18, 2013 05:05 PM

                                            Photo of the goat cheese spread

                                             
                                            1. re: Tom P
                                              juliejulez Feb 18, 2013 05:28 PM

                                              Sounds delicious, I had a bit of the cheese on some crackers for a snack today along with some fresh cracked black pepper, so your spread just pumps that up to another level.

                                              I also loooove tarts, but they usually don't fit into my calorie allowances for every day, I have to save them for special occasions :(

                                              1. re: Tom P
                                                junglekitte Feb 26, 2013 10:07 PM

                                                Thanks for posting this! I made it this weekend and everyone LOVED it! :)

                                                1. re: junglekitte
                                                  Tom P Feb 27, 2013 04:21 PM

                                                  hey! So glad you enjoyed it! I love it so much sometimes I just have the spread with good crusty bread for dinner.

                                                  I do a fig chutney that goes well on it. And the chef of Union Square Cafe has a red pepper marmalade I make that is To Die For on top, if you are looking for toppings:

                                                  Red Pepper Marmalade

                                                  1 quart small diced red bell peppers
                                                  1 1/ cups white wine vinegar 3
                                                  2 cups sugar
                                                  1 tablespoon chopped mint 1 pinch of salt

                                                  Combine all ingredients in a heavy bottom stainless steel saucepot and simmer slowly until the marmalade reduces to a thick syrup. This should take about 1 hour. Refrigerate in a tightly sealed container for up to 2 months.

                                              2. juliejulez Feb 18, 2013 03:38 PM

                                                Thanks for all these great ideas folks... keep them coming!

                                                1. b
                                                  beanodc Feb 18, 2013 03:33 PM

                                                  Saute sliced eggplant in a nonstick pan and layer in a casserole dish, followed by boneless chichen breasts done in the same ns pan. Top with a light but spicy marinara sauce and then sliced goat cheese. Bake for about 30 min. This is one of my favorite dishes when I have eggplant and chevre on hand.

                                                  1 Reply
                                                  1. re: beanodc
                                                    ChristinaMason Mar 4, 2013 07:20 AM

                                                    Just wanted to pop in and thank you for this idea. I made it last night, and it was tasty! http://chowhound.chow.com/topics/8926...

                                                    In fact, I'm having leftovers as breakfast/early lunch. ;)

                                                  2. Veggo Feb 18, 2013 03:21 PM

                                                    Not a recipe, but one of my favorite sandwiches includes prosciutto, goat cheese, sweet roasted peppers (Mancini or equivalent), a few basil leaves, a little oo, on a hoagie/wedge/grinder/ sub roll.

                                                    1. l
                                                      lovessushi Feb 18, 2013 02:52 PM

                                                      Linguine with red sauce, goat cheese, arugula. Sinful!

                                                      1. HillJ Feb 18, 2013 02:11 PM

                                                        http://chowhound.chow.com/topics/586512

                                                        There are some nice ideas in this older CH thread.

                                                        On pizza is by far one of my favorite ways to use goat cheese.

                                                        1. GretchenS Feb 18, 2013 02:08 PM

                                                          This Farro with Greens and Goat Cheese is a favorite that I haven't made in too long. I use more goat cheese than it says and if I have them, sprinkle some toasted pistachios on top. Great as leftovers for lunch too. http://seattletimes.com/html/foodwine...

                                                          1. Musie Feb 18, 2013 02:08 PM

                                                            I love it on pizza with roasted veggies, or with a fruity sauce in place of the traditional tomato sauce.

                                                            It also goes great in a sandwich with chicken and roasted red peppers.

                                                            To be honest, if it involves roasted veggies and goats cheese, you're onto a winner for me!

                                                            1. Bacardi1 Feb 18, 2013 01:59 PM

                                                              I'm a stuffed-chicken-breast person myself, but I like to use relatively thick boneless skinless breasts & cut a pocket in them instead of pounding them thin. Then I stuff the pocked with goat cheese, seasonings, & chopped arugula or spinach. Flour & brown quickly in a little olive oil, then bake until cooked through.

                                                              And while these are typically appetizers, we've frequently enjoyed them as a light supper - "Crab & Goat Cheese Nachos". Single layer of tortilla chips (different colors are nice) on a baking sheet. Sprinkle on lump crab meat, crumbled goat cheese, & shredded mozzarella. Bake at 350 until cheese is melted. Serve with salsas & guacamole on the side.

                                                              1. goodhealthgourmet Feb 18, 2013 01:51 PM

                                                                Flatbread/tart/pizza, salad & pasta variations abound - it's all about the ingredients & combinations you like.

                                                                Other savory options:
                                                                Ravioli filling
                                                                Omelet/frittata filling
                                                                Polenta
                                                                Stuffed zucchini blossoms
                                                                Soufflé
                                                                Mac & cheese

                                                                For something sweet:
                                                                Cheesecake
                                                                Swirl into brownies
                                                                Panna cotta or custard
                                                                Ice cream
                                                                Truffles

                                                                1. s
                                                                  Sherri Feb 18, 2013 11:33 AM

                                                                  Goat cheese - potato stuffed Poblano chiles

                                                                  1. f
                                                                    foodieX2 Feb 18, 2013 11:27 AM

                                                                    I like to layer thinly pounded chicken breasts with baby spinach and whatever cheese I might have on hand, roll, secure with tooth picks and sauté. While blue/gorgonzola is my preference my husband prefers when I make it with goat cheese.

                                                                    I love pasta tossed with red onion, cerry tomatos, spinach, shrimp and goat cheese.

                                                                    Pizza topped with a thin layer of fig jam, proscuitto, arugala and goat cheese is wonderful.

                                                                    Goat cheese and asparagus quiche. Spinach if asparagus isn't an option

                                                                    caramelized onion and leek tart with goat cheese

                                                                    Stirred into an entree style risotto-sausage maybe?

                                                                    1 Reply
                                                                    1. re: foodieX2
                                                                      tim irvine Feb 18, 2013 02:08 PM

                                                                      I like your thinking. I pair the onion and leek goat cheese tart with the fig preserves and make on ready made puff paste, a nice side with beef.

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