Customer Goat Cheese Recipes
Have you discovered a delghtful way to use Belle Chèvre, artisan goat cheese? Share your favorite goat cheese recipes, and we will post them on the web site.
Please enjoy the following recipe provided by Chef Helmut at Atlanta Foods International.
Grilled Georgia Grown Asparagus
Procedure:Trim and wash the asparagus, removing all excess water. Drizzle with extra virgin olive oil, sea salt, fresh ground black pepper, granulated garlic, and white balsamic vinegar. Let the asparagus marinate for about 30 minutes before grilling. Wipe the grill clean with an oiled cloth and grill the asparagus on all sides and set aside. Finely chop the fresh herbs (oregano, basil, thyme, chives, and tarragon). Place the goat cheese in a bowl and let it come to room temperature. Using a wooden spoon or spatula, work the goat cheese until smooth and spreadable. Add the fresh herbs and a little fresh ground pepper to taste. Place the thinly sliced ham onto a parchment or plastic wrap and spread a thin layer of the herbed goat cheese. Top with the grilled asparagus, thin sliced piquillo peppers, and dicon sprouts. Wrap the ham tightly around the asparagus and chill before slicing them into the desired portion size.
Click for larger image.
Goat Cheese Gratin
Add 2 packages of Belle Chevre Confetti goat cheese crumbles to a baking or gratin dish. Sprinkle with a couple of tablespoons of fresh rosemary and oregano. Combine about 3/4 to 1 cup of tomato pasta sauce with one teaspoon minced garlic. Top the tomato sauce with a couple of additional tablepsoons of rosemary and oregano. Broil for about 5-7 minutes until the cheese melts and starts to turn golden brown. Serve with baguette slices or crackers. Or a really big spoon. And, to make your enjoyment even more complete, serve with a glass of chilled sauvignon blanc. It's a great wine to pair with goat cheese.
Natalie’s Tuscan Chevre Salad
4 handfuls fresh green salad mix from the garden
1 cup cherry tomatoes– our local farm has a greenhouse and already has delicious tomatoes
2 left-over grilled chicken breasts
Tuscan Chevre from Belle Chevre
One-half lemon - juiced
Pepper to taste
Place jar of Tuscan Chevre in bowl of hot tap water to warm
Slice cherry tomatoes in half, lightly salt and set aside.
Slice chicken breasts into one-eighth inch strips and set aside
Wash and dry greens
Fill one-half of a plate with greens and add salted cherry tomatoes
Fan chicken slices on other half of plate
Spoon warmed goat cheese on to top of each slice of chicken centering the cheese on each slice
Remove remainder of goat cheese from jar and place in bowl to be eaten at the table.
Spoon oil & “goodies” from the jar (sundried tomatoes) over the chicken & cheese strips
Add juice from one-half lemon and pepper to taste to remainder of oil in jar. Close lid and shake
Pour dressing over salad and eat.
Put additional crackers on the table to enjoy the remainder of your Tuscan Chevre.
Peanut Butter FromageBlanc Tart with Do-si-dos Crust ( published in Thicket Magazine, Jan/Feb 2009)
In this recipe, Tasia uses one of her products, Belle Chevre Fromage Blanc (a creamy fresh goat cheese) as her cheesecake base.
Serves 4; Makes 2 (41/2-inch) tart lets or 1 (9-inch) tart
Cookie Crumb Crust:
5 to 6 tablespoons unsalted butter, melted
2 sleeves Do-si-dos cookies, pulsed in a food processor until resembles crumbs
2 (8-ounce) containers Belle Chevre Fromage Blanc
2 small eggs, beaten
1/4 cup honey
1 heaping tablespoon all-natural peanut butter
Preheat the oven to 350ºF.
Mix together the cookie crumbs and melted butter. Evenly divide the mixture and press onto the bottom and up the sides of 2 (41/2-inch) tartlet pans or 1 (9-inch) tart pan with removable bottoms. Bake the crusts for 10 minutes. Cool. In a large bowl, mix all ingredients until fluffy and smooth, 2 to 3 minutes. Evenly divide the cream among the tart shell(s) smoothing the tops with the back of a spoon or an offset spatula. Bake for 10 minutes.
Remove from the oven and let cool. Place in the refrigerator for a few hours or overnight until chilled completely.
Belle Chevre with Jezebel (Jeze-“Belle”) Sauce, Bacon and Fresh Rosemary AppetizerBy Connie Neville
11-oz package Belle Chevre Montrachet-Style Goat Cheese, at room temperature
Appetizer Belle Chevre with Raspberry-Chipotle SauceBy Connie Neville
11-oz package Belle Chevre Montrachet-Style Goat Cheese, cold and sliced into
1-inch thick rounds
*Option: Roll entire log of Belle Chevre in finely-chopped jalapeno pepper pieces prior to slicing into 1-inch thick rounds. Very pretty!
Fromagerie Belle Chèvre, Elkmont, AL