This dip was the runaway favorite at our recent Open House. It has just enough tang to make it a savory and spicy delight for the mouth! Serve with pita wedges. Thanks to Whole Foods and PopSugar.
2 teaspoons grapeseed oil
1/2 pound mixed mushrooms, finely chopped
1/2 cup diced red onion
1/4 teaspoon fine sea salt
3 ounces soft goat cheese (chèvre), crumbled
3 ounces grated goat Gouda
6 ounces (about 1 3/4 cups) shredded pepper jack cheese
1 1/2 cups sliced baby spinach leaves
2 chipotles in adobo (from a can), minced (optional)
- Preheat oven to 375°F. In a large skillet, heat oil over medium heat. Add mushrooms and onions and salt. Cook, stirring frequently, until mushrooms have released their liquid and are both dry and lightly browned, about 10 minutes.
- Spread mushrooms and onions over the bottom of a small ovenproof casserole or gratin dish.
- In a large bowl, combine goat cheese, grated Gouda, pepper jack cheese, spinach, and chipotles. Toss until combined. Spread cheese mixture evenly over mushrooms and bake until bubbling, about 25 minutes. Serve hot.
Thanks to AFoodCentricLife for this recipe and photo! This was possibly the most popular appetizer at a recent party. Shockingly simple, you can do this and amaze your guests. Where else you gonna get a bite that is crisp, fresh, juicy AND creamy, decadent and surprising??
Serving 6-8 (approximately 16 pieces)
- 2 small Dulcinea watermelons (or 1 large regular watermelon)
- 6-8 ounces goat cheese
- 1-2 tablespoons of milk
- 1 Persian cucumber
- A couple of limes
- Wash watermelons well. Cut a thin slice off one side to give you a flat surface. Roll melon to flat side (which provides stability for cutting the melon) and cut 1″ wide pieces of watermelon. Lay pieces flat and using a 1 1/4″-1 1/2″ round or square cookie cutter, cut pieces of melon.
- With the small end of a melon baller tool, cut little half rounds out of the center of the piece. Whip goat cheese and milk together until creamy. The amount you use will depend on your goat cheese. Place the cheese into a piping bag fitted with a star tip and pipe into the indentations. Garnish with a little slice of cucumber. Place on a flat plate, squeeze lime juice over the top and serve.
– See more at: http://afoodcentriclife.com/watermelon-and-goat-cheese-appetizer/#sthash.gbKDLdPI.dpuf
This easy party spread is super satisfying and so easy to make. I love chèvre recipes that go sweet on me, so the spread is just right, IMHO. Enjoy, enjoy. Thank you, Amy!
- 8 ounces cream cheese or chèvre, or 50/50 combo
- caramel sauce (homemade or store-bought)
- toffee bits
- sliced apples, pears, pretzels for serving
- Place cream cheese/chèvre on a serving dish. Pour as much caramel sauce as you want evenly over cheese. Sprinkle with a generous helping of toffee bits.
- Serve with sliced apples, pears, or pretzels.
These herbalicious and fruity chèvre nuggets are studded with toasted pistachios. What could be better?
12 oz. goat cheese, room temperature
2 tsp. finely chopped thyme
2 tsp. finely chopped tarragon
2 tsp. finely chopped chives
Kosher salt and freshly ground pepper to taste
8 dried apricots, quartered
¾ cups finely chopped, toasted pistachios
Mix cheese, herbs, salt and pepper in a bowl. Using your hands, roll mixture into 1″ balls. Using your thumb, make a hole in each ball, press an apricot piece into center, and then mold cheese around apricot; roll in pistachios and place on parchment paper-lined baking sheet. Chill 20 minutes before serving.
There are never enough goat cheese appetizers in this world. This one sounds amazing, I cannot wait to try it. Just perfect for summer, to accompany a cool, crisp glass of white wine. Nums.
2 cups walnuts, divided
3/4 cup honey
1 cup sliced red grapes
2 teaspoons herbes de Provence
1 teaspoon ground coriander
2 tablespoons finely grated orange zest
1 tablespoon fresh squeezed orange juice
1 teaspoon fresh squeezed lemon juice
1/8 teaspoon salt
4 ounces high-quality goat cheese, softened
Coarsely chop 1 cup walnuts; chop the remaining cup of walnuts finely. Place finely chopped nuts in a large bowl and add the honey, 3/4 cup sliced grapes, herbes de Provence, coriander, orange zest, orange juice, lemon juice and salt. Slowly mix until all ingredients are incorporated.
Line an 8-to-10-ounce soufflé cup with plastic wrap.
Soften goat cheese to a spreadable point. Use a piping bag or spoon, fill the bottom 1/2 inch of the plastic-lined soufflé cup (this will be the top) with the goat cheese.
Add 1/2 cup of the rough-chop walnuts. Sprinkle half the remaining sliced grapes over the goat cheese. Pipe or spoon more goat cheese on top of the grapes, covering them completely. Spoon in about 1/2 inch of the walnut-grape mixture. Repeat with a layer of goat cheese, the remaining grapes, the remaining rough-chop walnuts, and a final layer of goat cheese (this will be the bottom).
Fold the plastic over the contents of the soufflé cup. Refrigerate overnight.
When you are ready to use the spread, open the plastic wrap and invert a plate over the soufflé cup. Turn the soufflé cup over, separating it from the goat cheese spread. Serve with crackers or bread.
Thanks to Small Bites Big Flavor and Food Republic for the recipe and picture!
These are so adorable. They are begging to be sniffed and marveled over, just before being popped into the mouth. And just in time, as the spring chevre season is just about upon us, with its velvety-creamy extra-rich fresh goat cheese! An extremely simple appetizer that you can customize to taste, this recipe and picture come to us from the Women’s Forum and Chef Didier. You can either shape the cheese into balls, or press them into a form and slice to the desired length.
Chef Didier’s Goat Cheese Rounds
- Goat Cheese (chevre)
- Olive Oil
- Sprigs of various fresh garden herbs — sage, basil, thyme, rosemary, etc
- Herbs in small dishes. Chef Didier is using cracked peppercorns, curry and hot paprika, but other flavorings can be used.
- Fresh edible flowers if you like (marigold petals, nasturtium, honeysuckle, pansy, lilac, cornflowers)
- Roll the goat cheese into small balls in your hands. Goat’s cheese is soft, so this won’t be difficult.
- Roll the balls in the bowls of herbs. Again, goat cheese is soft, so it will ‘pick up’ the herbs well.
- Place in a small jar. A standard jelly jar will do just fine.
- Place sprigs in the jar alongside the goat cheese balls.
- Pour olive oil over goat cheese rounds.
Goat Cheese Rounds As a Gift
Chef Didier makes every recipe he uses look easy, but this recipe for goat cheese rounds actually *is* easy. Since goat’s cheese is now found in the dairy section of many grocery stores, it isn’t hard to find. Goat cheese rounds are also fun to make, and don’t require a lot of cleaning up.
Like some of Chef Didier’s other recipes, goat cheese balls make a good gift. The sprigs make great decorations, and the herbs will add splashes of color. Even if someone isn’t a fan of goat’s cheese or goat’s milk, they will appreciate a gift that was made just for them!