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.


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)


  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!


Crab and Artichoke Goat Cheese Dip

This post comes from a blogger known as Gamedayr (and was improved upon by dear friend Cindee). It is further proof that any recipe calling for cream cheese can be improved by replacing the cream cheese with fresh goat cheese (Chèvre) — more tang, less fat, more freshness! Even though football season is over for this year, you can still indulge in dip while watching the Olympics, golf, or whatever else is your wintertime indoor relaxation favorite! But unless you are hosting a large crowd, consider halving the recipe as it makes A LOT!



  • 2 cups crabmeat
  • 8 ounce softened fresh goat cheese (Chèvre)
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup white Cheddar cheese
  • 1/4 cup capers, drained
  • 16 oz. artichoke hearts, drained and chopped
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 teaspoon dried dill, or to taste
  • 1/4 cup grated Parmesan cheese
  • Old Bay and other seasonings to taste (e.g., pepper, salt, paprika or chipotle, worcestshire sauce), if you feel the need for a more piquant taste


      1. Preheat oven to 400 F (200 degrees C).
      2. Lightly grease an 8×8 inch square baking pan.
      3. Combine all ingredients, other than Parmesan cheese, and mix well.
      4. Spread dip into baking pan.
      5. Sprinkle with Parmesan cheese.
      6. Bake for 20 minutes.
      7. Remove from oven and allow to cool for 5 minutes.
    8. Serve with crackers, tortilla chips, or toasted bread.