Best 4 Chevre Goat Cheese Recipes

In the realm of culinary delights, Chèvre goat cheese stands as a true treasure, captivating taste buds with its distinct flavor and versatile nature. Originating from France, this soft, spreadable cheese is crafted from fresh goat's milk, bestowing upon it a mild tang and a smooth, creamy texture. Chèvre's versatility shines through its wide range of culinary applications, seamlessly adapting to both sweet and savory dishes. From the classic pairing with crusty bread and honey to its incorporation into salads, pizzas, dips, and even desserts, Chèvre effortlessly elevates any meal. This article presents a delectable selection of Chèvre-centric recipes, each showcasing the unique charm and versatility of this extraordinary cheese. Discover the art of crafting homemade Chèvre, explore innovative appetizers like Chèvre Stuffed Dates and Chèvre Bruschetta, indulge in satisfying main courses such as Chèvre Stuffed Chicken and Chèvre Pasta, and succumb to the sweet temptation of Chèvre Cheesecake. Embark on a culinary journey with Chèvre as your guide, and unlock a world of flavors that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SALADE AU CHEVRE CHAUD (SALAD WITH WARM GOAT CHEESE)

Salade Au Chevre Chaud (Salad With Warm Goat Cheese) image

Delicious salad which is commonplace throughout France, using fresh goat cheese. A more traditional version of this salad would call for thicker rounds of goat cheese, but don't feel deprived with this lower-fat version. You still get a nice portion of creamy goat cheese to eat with your salad.

Provided by AlainaF

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 -8 garlic-flavored croutons (homemade or bought)
4 (1/2 inch) goat cheese, rounds (fresh and firm, about 1/4 pound)
1 teaspoon fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon chopped fresh rosemary
1/2 lb lettuce (either one kind or a mixture of firm bitter lettuces such as curly endive, red-leaf, arugula, and le)
12 -15 fresh chervil, sprigs
1 red bell pepper, thinly sliced
tiny radish (to garnish)
2 -3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced (or put through a garlic press)
1/4 teaspoon dried tarragon, crushed (or 1 tsp. chopped fresh)
1/2 cup plain nonfat yogurt
2 tablespoons olive oil
salt and pepper

Steps:

Preheat oven to 425 degrees.
Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
Top the salads with the hot cheese croutons, garnish with radishes and serve at once.

SALADE AU CHEVRE (GOAT CHEESE SALAD)

Salade Au Chevre (Goat Cheese Salad) image

A salad of mixed greens with chevre croutons and walnut. This serves 4 as a starter course or 2 as a light supper salad.

Provided by Outta Here

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup walnut pieces
1 teaspoon sea salt
8 slices baguette
1 large garlic clove, peeled and cut in half
4 ounces chevre cheese, cut into 8 slices (use the round, log shaped type)
2 ounces mesclun
1 small red onion, peeled and thinly sliced
2 tablespoons olive oil
1 tablespoon walnut oil
1 1/2 tablespoons tarragon vinegar
1 garlic clove, peeled and crushed
salt and pepper, to taste

Steps:

Preheat broiler to hot. Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool.
Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly.
For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing. Serve while croutons are still warm.

Nutrition Facts : Calories 636.2, Fat 27.3, SaturatedFat 8.3, Cholesterol 22.4, Sodium 1385.6, Carbohydrate 76.5, Fiber 4.1, Sugar 5, Protein 22.9

SALADE AU CHEVRE (GOAT CHEESE SALAD)

Salade Au Chevre (Goat Cheese Salad) image

A salad of mixed greens with chevre croutons and walnut. This serves 4 as a starter course or 2 as a light supper salad.

Provided by Mikekey *

Categories Lettuce Salads

Time 25m

Number Of Ingredients 14

Ingredients

1/3 c walnut pieces
boiling water
1 tsp sea salt
8 slice french baguette (1/4 inch thick)
1 clove garlic, peeled and cut in half
4 oz chevre (goat cheese), cut into 8 slices (i use the log type)
2 oz mesclun lettuce
1 small red onion, peeled and thinly sliced
DRESSING
2 Tbsp olive oil
1 Tbsp walnut oil
1 1/2 Tbsp tarragon vinegar
1 clove garlic, peeled and crushed
salt and pepper, to taste

Steps:

1. Preheat oven broiler.
2. Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool.
3. Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly.
4. For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
5. Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing.
6. Serve while croutons are still warm.

SMASHED ROOTS AND TUBERS WITH CHEVRE (GOAT CHEESE)

Smashed Roots and Tubers With Chevre (Goat Cheese) image

Been serving this with our holiday turkey for the last 10 years or so. Very good in place of plain mashed potatoes. Try to find a stronger flavor chevre (the more aged, the stronger). If you prefer a creamier texture, add more chevre or some milk while mashing.

Provided by Mikekey *

Categories Potatoes

Time 40m

Number Of Ingredients 8

Ingredients

1 medium turnip
2 medium parsnips
1 large rutabaga
2 large yukon gold potatoes
4 oz sharp chevre (soft goat cheese)
2 Tbsp unsalted butter
1 tsp snipped chives
salt and pepper, to taste

Steps:

1. Peel and trim all vegetables, and cube in 1-inch pieces.
2. Bring large pot of water to boil, and add vegetables. Cook until just tender, about 15 minutes
3. Drain and return to pan. Add chevre and butter and mash until desired consistency. (I like mine a little lumpy).
4. Stir in chives and season with salt and pepper to taste. Bring back to heat over medium burner, stirring to keep from sticking. Serve.

Tips:

Use fresh, high-quality goat's milk or cream for the best flavor.
The cheesemaking process can take up to 24 hours, so plan accordingly.
Keep the cheese in a cool, humid environment during the aging process.
Fresh chèvre can be stored in the refrigerator for up to 2 weeks, and aged chèvre can be stored for up to 6 months.
Chèvre can be used in a variety of dishes, including salads, sandwiches, and pasta dishes.

Conclusion:

Making chèvre at home is a rewarding experience that can be enjoyed by people of all skill levels. With a little patience and care, you can create a delicious, creamy cheese that can be used in a variety of dishes. Whether you're a seasoned cheesemaker or a beginner, I encourage you to give this recipe a try.