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.
Isn’t this a glorious dish? If I ate white potatoes, I’d be all over it, but even tho I can’t (allergies), you CAN. Go get it! Thanks to the Kitchn for the beautious recipe and photo!
Potato, Squash, & Goat Cheese Gratin
Recipe from theKitchn.com
2 medium yellow squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces fresh goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves
Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
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.
Laura Chenel (legend in the artisan cheese world) posted a helpful video today on her blog and in Facebook. It’s a basic primer on how to select a goat cheese to please your palate. It’s got some good advice, but is by no means exhaustive. There are hundreds of goat cheeses out there, so get busy and start eating your way through the choices!
I stumbled upon Original Fare (PBS) this morning, and watched four episodes in succession. Interesting to see her latest on Raw vs. pasteurized milk: https://www.youtube.com/watch?list=PLQMKh4LBO6xOOGgmTtA5ZqMzncKCeh3D5&v=vtySDYs16vY#t=191
Also, yesterday we filmed a short piece on what happens to the extra curd left over from our hard cheese makes: https://www.youtube.com/watch?v=vZ2AjKhkslU