Chevre is the easiest of the soft cheeses to make. You basically add one of our packets of chevre culture to a gallon of goat’s milk, wait for it to set and then drain the curds in butter muslin. (Directions are on the packet.) We even sell a Goat Cheese Kit with everything you’ll need.
If you don’t have goat’s milk, you can do the same thing with cow’s or sheep’s milk. Or, you can buy chevre at the store and if they don’t have that, you can use cream cheese in any of these recipes. Enjoy!
Courtesy of Love and Olive Oil
Goat Cheese Stuffed Peppadews
From: Love and Olive Oil
Ingredients:
6 ounces soft goat cheese, room temperature
2 large garlic cloves, minced
2 tablespoons chopped fresh basil, chives, thyme, or other fresh herbs
2 tablespoons heavy cream or half-and-half (as needed)
salt and pepper, to taste
1 jar peppadew peppers (about 20-30 peppers)
Directions:
In a bowl, combine goat cheese with garlic and herbs, stirring until evenly incorporated. Add cream as needed, 1 tablespoon at a time, to thin out filling if necessary (the amount needed will depend mostly on the softness of your goat cheese). The filling should be the consistency of buttercream frosting. Season to taste with salt and pepper.
Fill each peppadew with about 1/2 teaspoon of filling. I find it helpful to load the filling into a piping bag fitted with a 1/4-inch round tip, which makes it very easy to neatly fill each pepper completely full.
Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
Courtesy of My Recipes
Endive Stuffed with Goat Cheese and Walnuts
From: My Recipes
Ingredients:
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel oranges)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper
Directions:
Preheat oven to 350F
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350F for 10 minutes, stirring after 5 minutes.
Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
Courtesy of Healthy Recipe Ecstasy
Bacon Wrapped Jalapenos with Chevre
From: Healthy Recipe Ecstasy
Ingredients:
10 jalapenos
4 ounces soft goat cheese
7-8 slices low-sodium, center-cut bacon
Directions:
Preheat the oven to 400F.
Cut the bacon slices into thirds.
Slice the top off each jalapeno, then cut each jalapeno in half. Remove the stems and seeds.
Fill each half jalapeno with about one teaspoon of goat cheese. Wrap each jalapeno in a third of a slice of bacon.
Put the wrapped jalapenos on a baking sheet and cook for 15 minutes. Then, turn on the broiler and broil for an additional 5 minutes.
NOTE: Serving size is two poppers.
Courtesy of Tablespoon
Basil Goat Cheese Bites
From: Tablespoon
Ingredients:
8 ounces goat cheese
24 basil leaves
Directions:
Using a spoon or melon baller, roll goat cheese into 24 small balls.
Wrap a basil leaf around goat cheese ball and flip over. Secure with a toothpick
Courtesy of Joyful Healthy Eats
Spinach & Goat Cheese Stuffed Mushrooms
From: Joyful Healthy Eats
Ingredients:
½ cup of frozen chopped spinach, thawed and drained well
3 Tablespoons of sun-dried tomatoes, diced
6 ounces goat cheese, softened
1 teaspoon of dry basil
¼ teaspoon of garlic powder
12 baby portabella mushrooms
Directions:
Preheat oven to 400F.
In a large bowl mix frozen chopped spinach {that has been thawed and then drained well to remove moisture}, diced sun-dried tomatoes, dry basil, garlic powder, and softened goat cheese. Use a hand mixer to mix together. Set aside.
Remove stems from portabella mushrooms.
Place mushrooms on a baking sheet, cap side down.
Stuff each mushroom with the spinach goat cheese mixture and place back on baking sheet.
Put in oven and bake for 20 minutes until golden brown.
Remove from oven and let cool down for 5 minutes.
Courtesy of Recipe For Perfection
Apricot, Walnut, and Goat Cheese Appetizer Bites
From: Recipe For Perfection
Ingredients:
1/4 cup walnut halves and pieces
1 teaspoon butter
1 teaspoon maple syrup
1 package of 15 frozen mini phyllo (fillo or filo) cups
3 ounces goat cheese
4 or 5 dried apricots (I used Signature Dried Fancy Apricots from Albertsons)
Directions:
Preheat oven to 350F. Place the walnuts in a skillet with butter, then drizzle with maple syrup. Heat over medium low, stirring occasionally, until walnuts are fragrant and the butter bubbles gently. Remove from heat and set aside.
Place the phyllo cups in the oven for 3 to 5 minutes to crisp. Cut the apricots into quarters. Remove the phyllo cups from the oven.
Place a small scoop of goat cheese in each phyllo cup. Add a piece of walnut and a piece of apricot.
Place the filled cups back in the oven for 5 to 10 minutes, or until filling is warm. Serve immediately.
