Best 20 Herbed Goat Cheese Recipes

HERBED GOAT CHEESE

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Steps:

• Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

CHICKEN WITH HERBED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

ASPARAGUS SOUP WITH HERBED GOAT CHEESE

Steps:

• Goat cheese: Line a small baking sheet with parchment paper. Set aside.
• Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
• Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

ASPARAGUS WITH HERBED GOAT CHEESE SAUCE

Steps:

• 1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes.
• 2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.
• 3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.

HERBED GOAT CHEESE, ROASTED BEET, AND WATERCRESS SALAD

Steps:

• Preheat oven to 400°F.
• Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
• Make vinaigrette:
• In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
• Make herbed goat cheese:
• In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
• Preheat broiler.
• Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
• In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.

HERBED GOAT CHEESE TEA SANDWICHES

Steps:

• For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
• Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
• To make sandwiches, spread each slice of bread with the goat cheese spread.
• Slice the cucumber in thin rounds and arrange on half the bread slices.
• Top with remaining bread, press slightly.
• Trim off the crusts, and cut into halves, thirds, or triangles.

HERBED GOAT-CHEESE TOASTS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Divide baguette slices between 2 shallow baking pans. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Bake, switching position of pans halfway through baking, until toasts are crisp but not hard, about 10 minutes.
• Stir together goat cheese, herbs, shallot, and pepper. Season with salt.
• Beat cream with a whisk until it just holds soft peaks, then fold into cheese mixture. Serve with toasts.

HERBED GOAT CHEESE SANDWICHES

Steps:

• To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
• To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.

HERBED GOAT CHEESE SPREAD

Steps:

• Process all of the ingredients in a food processor until smooth, about 1 minute.
• Season with salt and pepper to taste and transfer to a serving bowl.
• Serve with crackers or a thinly sliced baguette.

HERBED WARM GOAT CHEESE SALAD

Steps:

• Cheese:.
• Combine garlic, thyme, pepper, salt, and oil in a bowl.
• Whisk to incorporate ingredients.
• Place the cheese slices into the mixture making sure to coat all sides.
• Cover and refrigerate overnight.
• Dressing:.
• Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
• Before serving place a cookie sheet in oven and preheat to 350°.
• Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
• Transfer the cheese onto the hot pan and cook for 8 minutes.
• Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
• Serve while cheese is warm.
• Prep time does not include chilling time.

HERBED GOAT CHEESE BAGUETTE SLICES

Steps:

• In a small bowl, combine the cheese, parsley, rosemary, garlic, salt and pepper; roll into a 3-in. log. Cover and refrigerate for at least 1 hour. , Spread over bread; top with tomato slices. Sprinkle with additional pepper if desired.

HERBED GOAT CHEESE

Steps:

• Arrange cheese on a small plate. Sprinkle with oregano, red-pepper flakes, and lemon zest. Season to taste with salt and pepper and drizzle with oil. Serve immediately with crostini or crackers.

HERBED GOAT CHEESE TART

Steps:

• On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round (about 1/8 inch thick) and fit into a 10 or 11-inch round tart pan with a removable rim. Prick dough all over with a fork and chill 30 minutes.
• Preheat oven to 350°F.
• Bake tart shell on a baking sheet in middle of oven 10 minutes, or until almost cooked through but still pale.
• In a food precessor blend cheeses, yolks, flour, and butter until smooth. Stir in chopped herbs and pour filling into tart shell. Bake tart 20 minutes, or until filling is just set. Sprinkle tart with herb leaves and continue baking until filling and crust are pale golden. Cool tart in pan on a rack and remove rim. Serve tart warm or at room temperature.

SMOKED SALMON WITH HERBED GOAT CHEESE AND TOAST

Steps:

• Stir together cheese and dill; season with pepper. Arrange salmon and onion on a platter. Serve with spread and toast.

GREEN HERBED LEMON CHICKEN BURGERS WITH GOAT CHEESE

Steps:

• Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve.
• Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties.
• Combine the mayonnaise and lemon juice in a small bowl.
• Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they're cooked through, 3 to 4 minutes on each side (see Cook's Note).
• Meanwhile, toast the buns in a toaster or on a dry pan and set aside.
• Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

Steps:

• Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
• Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
• Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.

HERBED GOAT CHEESE MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the goat cheese, chives, dill, parsley and 2 teaspoons salt; season with pepper.

APRICOTS WITH HERBED GOAT CHEESE

Steps:

• Place goat cheese, minced basil, chives and milk in a mini food processor; process until smooth. Arrange apricot slices on a serving platter. Drop goat cheese mixture by teaspoonfuls over top. Sprinkle with salt and pepper; drizzle with balsamic glaze. Garnish with additional basil leaves. Serve immediately.

HERBED GOAT CHEESE BITES

Steps:

• Mash together with a fork the goat cheese, cream cheese, herbs, tomatoes, salt and pepper.
• Chill this mixture in the refrigerator for a while to make it easier to work with.
• Roll small scoops of the goat cheese mix in your hands to make smooth balls.
• Put the balls in a clean jar, and completely cover with the evoo. Store in the refrigerator for at least 1 day, to give the flavors time to develop.
• Serve on a cheese platter, or with baguette, crackers, crudites.
• The oil makes a wonderful addition to a salad dressing!