Goat cheese can be creamy, tangy, pungent, earthy or strong tasting. Its texture ranges from soft to creamy to crumbly, semi-firm, or firm, and it can be fresh or aged, marinated, rolled in herbs, edible flowers, a variety of spices or other pairings including chocolate!
✔️Use crumbled or grated goat cheese as a garnish.
✔️Pair goat cheese with dark chocolate for a delicious treat.
✔️Use crumbled goat cheese in place of, or along with, feta cheese.
I especially love to use goat cheese with several dishes I cook during the fall season. Here are a few recipes I love with goat cheese as the main star ingredient.
Pear Naan Pizza with Honey Whipped Goat Cheese
1 bosc pear, peeled & thinly sliced
1/2 tablespoon butter
8 ounces chevre
1/4 cup sweet onion, chopped
1 teaspoon sugar
Dash of salt
3 tablespoons olive oil
15 sprigs fresh thyme
4 tablespoons honey
2 pieces of naan bread
Sauté your onions in
1 tablespoon olive oil with sugar & salt over medium heat until browned.
Melt butter in a pan over medium-low heat, add pears & roast for 10 minutes, flipping once.
Add 3 sprigs of thyme to a small bowl with 2 tablespoons olive oil, let sit for at least 5 minutes.
Make your honey whipped chevre by mixing your chevre with 2 tablespoons honey & 5 sprigs of thyme.
Pre-heat your oven to 400 degrees.
Brush olive oil onto your naan then add & spread your honey whipped chevre.
Add onions & pear, bake for about 8 minutes.
Remove from oven. Top off with the rest of your thyme & 1 tablespoon of drizzled honey.
Jalapeño-Goat Cheese Grilled Stuffed Mini Peppers
1 pound mini sweet bell peppers, halved and seeds removed.
6-8 ounces goat cheese log.
1 jalapeño, finely chopped (seeds removed if you don’t like them spicy!)
Preheat grill to medium high heat or about 400 degrees F.
Oil the grates, then place peppers cut side up and grill for about 4-5 minutes per side until they have soften and have nice grill marks.
Remove from grill.
In a medium bowl, mix together the goat cheese and diced jalapeño. Stuff each pepper half with the jalapeño-goat cheese mixture. Serve immediately.
Serves 8, about 4 pepper halves each.
Goat Cheese Toasts with Walnuts, Honey & Thyme
whole-grain bread, 4 slices, lightly toasted
fresh goat cheese, 3 oz at room temperature
walnuts, 1/4 cup coarsely chopped roasted walnut oil
1 tsp sea salt and freshly cracked black pepper honey for drizzling fresh thyme leaves
Preheat the oven or toaster oven to 375°F (190°C). Arrange the toasts on a small rimmed baking sheet.
Spread the toast slices evenly with the goat 1 cheese, and sprinkle with the walnuts, dividing them evenly.
Drizzle 1/4 tsp of the walnut oil over each toast. Bake until the walnuts are toasted and the cheese is warm, about 5 minutes.
Transfer the toasts to plates and season with salt and pepper. Drizzle each toast with honey, then sprinkle with the thyme leaves and serve.
Goat Cheese and Apricot Crostini with Pistachios and Mint
1 container spreadable goat cheese
Handful of pistachios, chopped
Fresh mint, chopped
1 small French or Italian baguette
Preheat oven to 400 degrees.
Slice bread and place directly on oven rack. Bake for about 4-5 minutes or until bread is crisp and slightly browned on edges. Remove from oven and set aside.
Add goat cheese to a small bowl and whisk until whipped and fluffy.
Assemble crostini by slathering goat cheese on bread, then a little of the apricot preserves and top with chopped pistachios and fresh mint.
Quick Rosemary, Fig, and Goat Cheese Tarts
3 ounces Bûcheron goat cheese (or fresh goat cheese)
4-5 tablespoons fig jam
3 tablespoons heavy cream
1 sheet frozen puff pastry, thawed (or use homemade puff pastry!)
flour, for dusting
3 tablespoons fresh rosemary leaves, only very roughly chopped
Freshly ground black pepper
Preheat the oven to 450 degrees F. In a small bowl, mash the goat cheese (crumbled) and cream with a fork together until combined.
On a lightly floured surface, roll the puff pastry sheet out into a 12 x 17-inch rectangle. Using a pizza cutter (and a ruler for a straight edge, if desired), cut the pastry in half lengthwise to form two rectangles. Measure off a 3/4-inch strip on each side of each rectangle and use a straight edge to cut each strip off. Use a pastry brush to brush water around the edges of the rectangles that will act like a “glue” to hold a border on. Now stack each 3/4-inch wide strip onto the damp area of the dough, creating the raised border.
Spoon the fig jam inside the border of each rectangle and spread it. Then spoon and gently spread the cheese mixture inside the border, over the fig jam. This is a little hard to spread, but it’s okay if some areas have more cheese than others. Remember, it’s supposed to be rustic, y’all. Then evenly grate lemon zest over the cheese, scatter the rosemary leaves on top, and grind some pepper evenly over everything else. Bake until the tarts are puffed and deep golden brown, rotating the pan about halfway through baking.
The original recipe said this would take around 17 minutes, but they were a tad overdone around 15 minutes, so keep an eye on them! Cut the tart into pieces and serve while hot.
Honey Pistachio Goat Cheese Log
½ cup Unsalted Pistachios without shells
¼ cup Raisins
1 small soft Goat Cheese log, chilled
A drizzle of Honey
Finely chop the pistachios and raisins. Mix them together and transfer them onto a baking parchment or plate.
Spread them around. Roll the soft cheese in the mixture.
Press down so that the nut and raisin mix will stick to the cheese.
Keep rolling until the cheese is completely covered with the mixture.
Drizzle with honey and serve!