Goat Cheese Rounds with Herbs and Flowers

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.

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Chef Didier’s Goat Cheese Rounds

Ingredients:

  • 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)

Directions:

  1. Roll the goat cheese into small balls in your hands. Goat’s cheese is soft, so this won’t be difficult.
  2. Roll the balls in the bowls of herbs. Again, goat cheese is soft, so it will ‘pick up’ the herbs well.
  3. Place in a small jar. A standard jelly jar will do just fine.
  4. Place sprigs in the jar alongside the goat cheese balls.
  5. 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!

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Caramelized Onion and Goat Cheese Tarts

No such thing as too many appetizers, I feel. I am going to be a grandma soon, so of course, I have been cruising baby thing blogs when up popped this recipe! Had to have it. Thank you to Jenny Steffens Hobick, whom I discovered through Pinterest:)


Anytime you say “goat cheese” or “caramelized onions” you hear “ooohs” and “ahhhs” – can you imagine the reaction when you put them together on puff pastry?  This is a great recipe.  It is pretty and special looking, but it is so simple.  It works great cut into small pieces for a cocktail party, in large pieces with a salad or as a side dish with dinner.

Caramelized Onion and Goat Cheese Tart
18 hors d’œuvres | 9 medium-sized for salad or side

1 sheet of frozen puff pastry (usually comes with 2 per box, so this is an easy recipe to double)
2 tablespoons of olive oil
1 red onion, sliced thinly
4 ounces of goat cheese

Start by caramelizing the onions in a saute pan in olive oil over medium heat.  This will take 10-15 minutes.  Keep stirring until they start to turn brown… you’re bringing out the sugar in the onion and creating a caramel.

On a baking sheet sprayed with cooking spray, place a sheet of puff pastry (unfolded from the package). Cut it along the folds into three long pieces.  Pile the onions down the center of each piece.   Top the onions with chunks of the goat cheese evenly distributed.

Bake at 425 degrees for 10-15 minutes until puffed and the edges are brown.