Goat Cheese Recipes
Spicy Shrimp and Green Chile Goat Cheese Salad
Herb and Goat Cheese Toasts
Radicchio Salad with Black Olive Vinaigrette and
Almond Crusted Goat Cheese
Marinated Cherry Peppers Stuffed with Goat Cheese
Served with a Prosciutto and Arugula Salad
Eggplant-Goat Cheese Dream
Chef Dave’s Grilled Strawberry and Goat Cheese
Dessert Pizza
Goat Cheese Quesadillas w/ Roasted Peppers
Beet Salad with Walnuts and Goat Cheese
Arugula and Goat Cheese Tartine
Grilled Flank Steak with Parsley Sauce, Roasted
Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree
Roasted Vegetable and Goat Cheese Terrine
Fresh Goat Cheese Spread
Grilled Potato and Goat Cheese Napoleon with Basil
Vinaigrette
Spicy Shrimp and Green Chile Goat Cheese Salad
3 tablespoons ancho chile powder
1 tablespoon light brown sugar
1 teaspoon chile de arbol powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
24 large shrimp, shelled and deveined
Salt and freshly ground pepper
3 tablespoons olive oil
8 ounces arugula, washed and dried
Smoked Chile Vinaigrette, recipe follows
Gaufrettes, recipe follows
Green Chile Goat Cheese, recipe follows
Chopped Cilantro, for garnish
Preheat oven to 400 degrees. In a bowl, combine the ancho chile powder,
light brown sugar, chile de arbol, cinamon, and cumin, and set aside. In a
medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively.
Then, sprinkle the shrimp with the spice mixture on both sides. Place the
shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or
until just cooked through. Place the arugula in a bowl, drizzle with some of
the Smoked Chile Vinaigrette and season with salt and pepper, to taste.
Divide the seasoned arugula among 4 plates. Place 6 shrimp around the plate.
Spread the gaufrettes with the Green Chile Goat Cheese and place along side
each shrimp. Drizzle with more of the vinaigrette and chopped cilantro.
Smoked Chile Vinaigrette:
1/4 cup rice wine vinegar
1 tablespoon chipotle pepper puree in adobo
1/4 cup chopped fresh cilantro
1/2 cup olive oil
1 tablespoon honey
Salt and freshly ground pepper
Combine vinegar, chipotle and cilantro in a blender and blend until smooth.
With the motor running, slowly add the oil until emulsified. Season with
honey, salt, and pepper, to taste.
Gaufrettes
2 cups peanut or canola oil
2 baking potatoes, like russets, washed and peeled
Salt
Green Chile Goat Cheese:
1 large poblano pepper, roasted, peeled, seeded and chopped
8 ounces goat cheese
Salt and freshly ground pepper
For the Gaufrettes: Heat oil in a medium high-sided pan to 360 degrees F.
Slice potatoes on a mandoline into gaufrettes. Fry the potatoes in batches
until golden brown on both sides. Drain on a plate lined with paper towels
and salt immediately. For the Green Chile Goat Cheese: Place chile and goat
cheese in a food processor and process until combined. Season with salt and
pepper.
Herb and Goat Cheese Toasts
For 4 servings:
1 baguette, sliced
8 ounces fresh goat cheese
12 blades fresh chives
2 sprigs fresh rosemary, leaves stripped from stem
1/4 cup flat-leaf parsley, 2 handfuls of leaves
Coarse black pepper
Individual portion:
1 crusty roll, sliced thin on an angle
2 ounces fresh goat cheese, 2 buttons
1 tablespoon fresh chopped parsley
3 blades chives
1/2 a sprig of rosemary, stripped
Arrange sliced baguette or sliced crusty roll rounds on a cookie sheet
or broiler pan. Toast under hot broiler until lightly golden on each side.
Remove toasts from broiler and arrange on a serving plate. Remove goat
cheese log or buttons from packaging and set on cutting board. Chop and
combine fresh chives, rosemary and parsley. Add coarse black pepper to the
herb mixture. Roll goat cheese in the herbs to coat evenly. Set goat cheese
alongside toasts. Using a spreader or butter knife, spread herbed cheese on
warm toasts.
Radicchio Salad with Black Olive Vinaigrette and
Almond Crusted Goat Cheese
For Vinaigrette:
1/4 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
2/3 cup extra-virgin olive oil
1/4 cup chopped black olives
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
For Goat Cheese:
5 ounces plain goat cheese
1/2 cup finely chopped almonds
1/2 teaspoon paprika
3 small heads radicchio
Vinaigrette:
In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt,
pepper and dried oregano. Combine thoroughly and refrigerate until chilled
about 1 hour).
Goat cheese:
Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a
shallow bowl. Roll balls in paprika almond mix until completely covered on
all sides.
Salad:
Rinse radicchio and cut into narrow slices. Put sliced radicchio into
large bowl and slowly add vinaigrette dressing, coating the salad entirely.
Top with goat cheese balls as you would with croutons.
Marinated Cherry Peppers Stuffed with Goat Cheese Served with a Prosciutto and Arugula Salad
1/2 pound goat cheese, recipe follows
Salt and white pepper
16 marinated cherry peppers (canned variety works best), drained, rinsed
and dried
Marinade:
1 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1/2 cup chopped fresh herbs (rosemary, basil, thyme, marjoram,
oregano, chives, etc.)
8 cups washed arugula leaves
1/2 cup thinly sliced red onions
8 very thin slices proscuitto
Whisk marinade ingredients together in a non-reactive bowl and set aside.
With a sharp paring knife, remove stem and core of peppers and dry them
well with paper towels.
In a small bowl, mix goat cheese with salt and
pepper, to taste. Carefully fill each pepper with goat cheese and place
in a shallow non-reactive casserole dish or bowl. Cover with marinade and
refrigerate overnight before serving. (For an interesting twist, dip in
beer batter and fry).
When ready to serve, remove cherry peppers from
marinade and set aside. Using a spatula, transfer marinade to a large
bowl, add Arugula and sliced onions and toss well to combine. Divide
salad between 8 salad plates, top with a piece of proscuitto and garnish
with stuffed peppers.
Eggplant-Goat Cheese Dream
1 eggplant (sliced horizontally)
two tomatoes
1 red onion
goat cheese
basil
olive oil
baguette or any good bread
Place sliced eggplant on hot grill (make sure to coat eggplant with olive
oil). Slice tomatoes and red onion into 3/4 inch slices. Place tomatoes and
onion on grill.
Meanwhile, spread goat cheese on any type of your favorite bread (I
usually use a baguette or some kind of country bread.) When eggplant and
other veggies have good grill marks, place eggplant on top of goat cheese,
then tomato slices, then onion and top with basil. Spread another layer of
goat cheese on top half of bread.
A viewer, who may not be a professional cook, provided this recipe.
The FN chefs have not tested this recipe and therefore, we cannot make
representation as to the result.
Goat Cheese Pizza with Grilled Strawberries
1 (1/4-ounce) packet (2 1/4 teaspoons) active dry yeast
3/4 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil, plus 1 1/2 teaspoons
1 tablespoon heavy cream
1 pound fresh strawberries, rinsed and patted dry, hulled, and thinly
sliced
1/4 cup orange liqueur
2 tablespoons sugar
8 ounces goat cheese, at room temperature
3 tablespoons plus 2 teaspoons honey
1 tablespoon Armagnac or brandy
1/8 teaspoon freshly ground black pepper
8 fresh mint leaves, torn into pieces
To make the crusts, in a medium bowl, combine the yeast, water, and 1
tablespoon of the flour. Whisk to blend. Let sit until the mixture becomes
slightly foamy, about 5 minutes.
Combine the remaining flour and salt in a large bowl and stir to blend.
Add the yeast mixture, 2 tablespoons of the oil, and the cream. Stir well
with a heavy wooden spoon until it begins to come together and pull away
from the sides of the bowl. Turn out onto a lightly floured surface and
knead for 4 to 5 minutes into a smooth, but slightly sticky dough. Oil a
clean bowl with 1 teaspoon of the oil and turn the dough in the oil to
lightly coat. Cover the bowl with plastic wrap or a clean kitchen towel
and allow to rise until doubled in size in a warm, draft-free place,
about 40 minutes.
Lightly grease a baking sheet with the remaining 1/2 teaspoon of oil.
Divide the dough into 2 equal pieces and form into balls. Place on the
greased sheet, cover with plastic wrap, and refrigerate until doubled
in volume, about 2 hours.
Combine the strawberries, orange liqueur, and sugar in a medium bowl, and
toss to coat evenly.
Clean a grill very well with a brush, and lightly grease with vegetable oil.
Preheat the grill to medium heat.
Combine the goat cheese and 3 tablespoons honey in a bowl and mash with a
fork until smooth.
Remove the dough from the refrigerator and roll each ball into a 10-inch
round on a lightly floured pizza paddle or large chopping board. Transfer
to the grill and cook on 1 side until golden brown, turning with a spatula
to mark evenly, 3 to 4 minutes. Remove from the grill and place, cooked
side up on, on a pizza paddle or large chopping board.
Spread half of the goat cheese mixture across each piece of crust using a
rubber spatula. Spread half of the berries across the top, leaving the
liquid in the bottom of the bowl.
Transfer the pizzas to the grill, cover, and cook until golden brown,
rotating with a spatula to keep from burning, 3 to 4 minutes. Transfer to
serving plates, sprinkle each with a pinch of black pepper and half of the
mint leaves. Drizzle each pizza with 1 teaspoon of the remaining honey and
serve.
Alternately, place a pizza stone in the oven and preheat to 500 degrees F.
Remove the dough from the refrigerator and roll out into a 10-inch round
on a lightly floured pizza paddle or large chopping board. Make “dimples”
with your fingertips on the top of the dough. Spread half of the goat
cheese mixture across the pizza using a rubber spatula. Spread half of the
berries across the top of the pizza, leaving the liquid in the bottom of
the bowl. Repeat with the remaining dough, goat cheese, and strawberries.
Transfer to the pizza stone (or 2 heavy baking sheets) and bake until
golden brown, about 12 minutes. Remove from the oven and transfer to
serving plates. Sprinkle a pinch of the black pepper and half of the
mint leaves over the top of each pizza, and drizzle each with 1 teaspoon of
and drizzle each with 1 teaspoon of the remaining honey. Serve.
Goat Cheese Quesadillas w/ Roasted Peppers
For sauce:
1 small onion, chopped coarse
3 garlic cloves, chopped
3 tablespoons olive oil
2 red bell peppers, roasted
2 tablespooms chopped fresh basil
Six ( 9-to10-inch) flour tortillas
4 1/2 ounces soft mild goat cheese cut into 4 pieces, at room temperature
1/4 cup prepared basil pesto*
1 small onion, sliced thin
2 tablespoons unsalted butter, softened
*Available at specialty food shops and many supermarkets
Make the sauce:
In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat,
stirring, until softened. Transfer onion mixture to a food processor and
add roasted peppers, basil, remaining 2 tablespoons oil, and salt and
pepper to taste. Blend sauce until smooth and transfer to a small bowl.
Sauce may be made up to 3 days ahead and chilled, covered.
Put 1 tortilla on a work surface and spread with 1 piece of goat cheese,
covering surface evenly. Spread 1 tablespoon pesto over goat cheese and
cover with one fourth of onion. Repeat layering in the same manner, ending
with a tortilla and gently pressing layers together. Make 1 more layered
quesadilla with the remaining tortillas, goat cheese, pesto and onion.
Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
Heat a griddle or well-seasoned 10-inch cast iron skillet over moderately
high heat until hot but not smoking. Cook quesadillas, 1 at a time, gently
pressing down with a metal spatula, until golden, about 4 minutes on each
side. Cut each quesadilla into 8 wedges and serve warm with roasted red
pepper sauce.
Beet Salad with Walnuts and Goat Cheese
2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 cup walnuts
1 bunch arugula, trimmed and torn
1/2 medium head escarole, torn
4 ounces goat cheese, (preferably aged goat cheese) crumbled
Put the beets in a saucepan with water to cover and season generously with
salt. Bring to a boil over high heat and cook until fork tender, about 20
minutes. When the beets are cool enough to handle, peel them—the skins
should slide right off with a bit of pressure from your fingers. If they
don’t, use a paring knife to scrape off any bits that stick. Cut each beet
into bite-sized wedges.
Whisk the vinegar with salt and pepper, to taste, in a large bowl.
Whisk in the olive oil in a slow steady stream to make a dressing.
Toss the cut beets in the dressing; set aside to marinate for at least
15 minutes or up to 2 hours.
Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and
oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
Toss the arugula and escarole with the beets and divide among 4 plates.
Scatter the walnuts and goat cheese on top. Serve.
Arugula and Goat Cheese Tartine
6 slices good country white bread, crusts removed and toasted
4 ounces goat cheese
4 ounces baby arugula
2 medium tomatoes, sliced
Lay out the toast slices and spread them with the goat cheese. Place
the arugula and sliced tomato on top of the goat cheese, and serve.
Grilled Flank Steak with Parsley Sauce,
Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato
Puree
1/2 cup olive oil
6 cloves garlic
1 flank steak, 2-2 1/2 pounds
Salt and freshly ground pepper
Combine the olive oil and garlic in a large shallow baking dish. Add the
flank steak and turn to coat on both sides. Cover and marinate in the
refrigerator for 2 hours or overnight. Remove from the refrigerator 30
minutes before grilling. Heat the grill to high heat. Remove the steak
from the marinade and season with salt and pepper to taste. Grill for 3
to 4 minutes on each side for rare to medium-rare doneness. Let rest
10 minutes before slicing across.
Toasted Garlic and Parsley Sauce:
Olive oil
6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped
2 shallots, coarsely chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup red wine
3 cups chicken stock
1 cup veal stock
1/4 cup chopped parsley
2 roasted red pepper, peeled, seeded and diced
1 Spanish onion, sliced, grilled and diced
Heat 1 tablespoon of olive oil in a small saute pan over medium heat.
Add the sliced garlic and saute until lightly golden brown. Remove with a
slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil
in a medium saucepan. Add the shallot, remaining chopped garlic, carrots
and celery and cook until softened. Add wine and reduce by half. Add
chicken and veal stock and cook until reduced by half. Strain the mixture
into a clean medium saucepan. Add the toasted garlic, parsley, peppers
and onion and cook for 5 minutes. Season with salt and pepper and spoon
over the steak.
Goat Cheese Potato Puree:
1 1/4 cup heavy cream
6 ounces soft goat cheese
6 potatoes, cooked, peeled and diced and kept warm
4 tablespoons unsalted butter, softened
Salt and freshly ground pepper
Place goat cheese in a small food processor with 1/4 cup of the heavy
cream and process until smooth. Rice potatoes into a large bowl. Mix in
the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture
and season with salt and pepper to taste.
Roasted Vegetable and Goat Cheese Terrine
1/2 cup olive oil, plus extra for oiling pans
1 (1-pound) globe eggplant, stem and bottom ends trimmed, cut
lengthwise into 1/4-inch slices
1 pound zucchini, stem and bottom ends trimmed, cut lengthwise
into 1/4-inch slices
1 1/2 pounds yellow squash, stem and bottom ends trimmed,
cut lengthwise into 1/4-inch slices
Salt and freshly ground black pepper
10 ounces soft, mild goat cheese
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 large red bell peppers (about 1 pound), roasted, cored, seeds and
skins removed, cut into 3 or 4 large pieces
16 ounces fresh spinach, washed, stems removed, then blanched,
squeezed dry, and coarsely chopped
2 large yellow bell peppers (about 1 pound), roasted, cored,
seeds and skins removed, cut into 3 or 4 large pieces
1 recipe Sun-Dried Tomato Sauce, recipe follows
Toasted croutons, for serving
Preheat the oven to 425 degrees F.
Line 2 large baking sheets with aluminum foil and lightly grease with olive
oil. Arrange some of the eggplant, zucchini, and yellow squash slices in a
single layer on the sheets, slightly overlapping them. Brush with olive
oil and lightly season with salt and pepper. Bake until soft and just
golden around the edges, 8 to 10 minutes. Remove from the oven and transfer
to a plate to cool. Repeat with the remaining vegetable slices.
In a large bowl, combine the goat cheese with the basil, parsley, and
extra-virgin olive oil. Season, to taste, with salt and pepper and mix well.
In a 6-cup terrine (12 by 3 by 3 inches), arrange the eggplant slices
crosswise over the bottom and up the sides, overlapping the slices to
completely cover the terrine. The ends of the slices should overhang the
sides of the terrine. Top the eggplant with thin layers of red bell pepper,
zucchini, yellow squash, spinach, and yellow bell pepper. Crumble a layer
of the goat cheese mixture on top of the yellow bell pepper, and repeat
the layering with the remaining vegetable slices. Bring the overhanging
eggplant slices up over the terrine. Wrap the terrine loosely in plastic
wrap. Top with an equal-size terrine or a piece of cardboard wrapped in
aluminum foil. Place a brick or heavy pot on top of the terrine and
refrigerate for at least 8 hours or for up to 24 hours.
Remove the terrine from the refrigerator. Remove the weight and unwrap.
Slice with a very sharp knife and serve 1 thick or 2 thin slices per person
with Sun-Dried Tomato Sauce and toasted croutons.
Sun Dried Tomato Sauce:
1 cup tightly packed sun-dried tomatoes (not oil packed), reconstituted
in hot water and drained
1 teaspoon balsamic vinegar
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
1 1/4 cups extra-virgin olive oil
In the bowl of a food processor, combine the sun-dried tomatoes, balsamic
vinegar, garlic, salt, crushed red pepper, and black pepper and puree on
high speed. With the motor running, gradually add the olive oil through
the feed tube and process until well combined. Pour into a container until
ready to serve.
Yield: about 2 cups
Fresh Goat Cheese Spread
6 ounces fresh goat cheese
2 to 4 tablespoons heavy cream
8 medium fresh basil leaves, chopped
1 large green onion, chopped
1 clove garlic, minced
Salt
Fresh nasturtium flowers, optional
Warm corn tortillas
In a small bowl with a fork, mash goat cheese with enough cream to make a
spreadable consistency. Add basil, green onion, garlic, and salt, to taste.
Mix well. Garnish with fresh nasturtium flowers, if available, and serve
with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese
mixture inside a tortilla and roll up.
Grilled Potato and Goat Cheese Napoleon
with Basil Vinaigrette
1/4 cup white wine vinegar
1/4 cup fresh basil leaves, chopped
1/2 cup pure olive oil
4 red potatoes, parboiled and cut into 1/2-inch thick slices
Olive oil
Salt and freshly ground pepper
8 ounces soft goat cheese
Basil leaves, for garnish
3 tablespoons chopped fresh chives, optional
Place vinegar and basil in a blender with salt and pepper and blend until
smooth. With the motor running, slowly add the oil and blend until
emulsified, check for seasoning.
Heat grill to high. Brush potato slices on both sides with oil and
season with salt and pepper, to taste. Make stacks with the following
layers: potato, 1 tablespoon goat cheese, potato, 1 tablespoon goat cheese,
ending with potato. Line the grill with foil and grill the stacks, covered,
about 1 minute or until cheese starts to melt. When the cheese is almost
melted, slide the stacks from the foil to the grate of the grill just to
crisp the bottom, about 1 to 2 minutes more. Drizzle the basil vinaigrette
on and around the potatoes.