chevre

Savory Chèvre Spread

This recipe mixes up very quickly in a food processor or with an electric mixer, but is perfectly easy to make in a bowl with a fork, wooden spoon, or pastry blender.

INGREDIENTS

4 oz Chèvre
1 Tbsp Neapolitan Herb Balsamic Vinegar
1/2 tsp Mediterranean Oregano
1/4 tsp Granulated Garlic

STEPS

Place all ingredients in a bowl and stir until smooth.

Spread mixture onto crackers or toasted bread, and top with sun dried tomatoes and fresh basil, if desired.

From the kitchen of AllSpicer Chad.

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Harissa and Goat Cheese Roasted Tomatoes

INGREDIENTS
6 Roma tomatoes
4 oz. goat cheese, sliced thin
2 tsp Harissa Spice Blend
1 tsp Single-Varietal Extra Virgin Olive Oil plus more for greasing
1 tsp hot water

STEPS
Preheat oven to 375 °F. Grease a 9 x 13 baking pan.

Combine Harissa spice blend with hot water. Add 1 tsp of olive oil and stir until mixture forms a smooth paste.

Halve tomatoes lengthwise and arrange, cut side up, in the oiled baking pan. Brush each tomato half with the Harissa paste. Next, cover each spiced tomato half with goat cheese. Bake in the oven for 20 to 25 minutes, or until tomatoes begin to soften and the goat cheese browns on top.

Remove baking dish from oven and transfer roasted tomatoes to a pretty serving dish.

Serve tomatoes, warm or at room temperature, with plenty of pita or crusty bread.

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Woohoo Bacon Wrapped, Stuffed Dates

INGREDIENTS
15 slices bacon
30 whole, pitted dates
8 oz chèvre or other soft goat cheese
1 Tbsp Berbere Spice Blend

STEPS
Preheat oven to 350°F.

Put the soft cheese in a small bowl and use a fork to mix it with the Berbere Spice Blend until seasoning is fully incorporated.

Cut each slice of bacon in half.

Using a small spoon, pack a little seasoned cheese blend into the cavity of each date. You can be generous, the bacon will help seal the seam.

Wrap each date with a half slice of bacon, covering the cheese-filled opening, and making sure to overlap the ends of the bacon slice. Secure with a toothpick poked completely through the date.

Arrange stuffed, wrapped dates evenly on a baking sheet. Bake for 10 minutes, or until the bacon is brown and pulled tightly around the date. Transfer dates to a serving dish, and serve immediately.

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Goat Cheese Crostini with Pumpkin Seed Oil

INGREDIENTS

1 thin baguette, sliced into rounds about 1″ thick
2 Tbsp Butternut Squash Seed Oil
4 oz herbed goat cheese (chevre)
1/4 Cup roasted, salted pumpkin seeds (pepitas)
Pumpkin Seed Oil for drizzling

STEPS

Preheat oven to 375 degrees F. Using a basting brush, lightly coat both sides of each baguette slice with Butternut Squash Seed Oil and place in a single layer on a rimmed baking sheet. Bake until lightly toasted, about 6 min. Remove baking sheet from oven and allow toasts to cool.

Meanwhile, allow the herbed chevre to come to room temperature, so that it is more “spreadable.” Stir gently with a spoon if necessary to soften cheese.  While toasts are still warm, and immediately before serving, spread baguette slices with a liberal dollop of softened goat cheese. Garnish with toasted pepitas and a finishing drizzle of Pumpkin Seed Oil.

Adapted from wholehearted foods.

 

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Black Pepper and Goat Cheese Log

INGREDIENTS

2 Tbsp Cracked Black Pepper or Smoked Ground Black Pepper
1 (11-oz) log goat cheese
2 Tbsp Extra Virgin Olive Oil

STEPS

Sprinkle pepper generously on a 6″ x 6″ square of waxed pepper. Unwrap purchased log of goat cheese, and roll the cheese over the peppered waxed paper to coat. Transfer cheese to serving plate before drizzling peppered cheese with olive oil. Serve with crackers.

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