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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
Ingredients:
18-20 pcs fresh asparagus
12 ea slices of truffle infused ham
5 oz Belle Chevre goat cheese
¼ tsp chopped tarragon
¼ tsp chopped basil
¼ tsp sliced chives
¼ tsp chopped thyme
3 oz finely sliced piquillo peppers
1.5 oz dicon sprouts
2 tbs extra virgin olive oil
1 tbs white balsamic vinegar
sea salt to taste
ground black pepper to taste
granulated garlic to taste
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
Ingredients:
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
Dressing:
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 Fromage
Blanc 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
Cream Filling:
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 Appetizer
By Connie Neville
11-oz package Belle Chevre Montrachet-Style Goat Cheese, at room temperature
6 crispy-cooked slices of smoky bacon, cooled and crumbled
6 ounces apple jelly (1/2 regular-sized jar)
6 ounces pineapple preserves (1/2 regular-sized jar)
6 ounces prepared yellow mustard
4 ounces creamy prepared horseradish
Salt (dash)
2 sprigs fresh rosemary, leaves removed from stems and chopped finely
Freshly-ground black or white pepper
Rosemary sprigs and apple slices for decoration, optional
Pita chips with coarse salt, such as Stacy’s Simply Naked Baked Pita
Chips, or your favorite salty/crispy crackers
- Make Jezebel Sauce: over low heat in small saucepan, mix together
apple jelly, pineapple preserves, prepared yellow mustard, horseradish and
a dash of salt. Bring to a boil; promptly remove from heat. Allow
to cool completely. This sauce can be made in advance and kept in
refrigerator for two weeks.
- Spread room-temperature Belle Chevre evenly into shallow serving dish.
- Drizzle cooled Jezebel sauce over cheese.
- Sprinkle bacon crumbles over sauce and cheese.
- Sprinkle with chopped fresh rosemary leaves, and crack a bit of black or
white pepper over all.
- Decorate serving dish with rosemary sprigs and thin apple slices, if desired.
- Serve
with salty pita chips or crackers, and enjoy!
Appetizer Belle Chevre with Raspberry-Chipotle Sauce
By Connie Neville
11-oz package Belle Chevre Montrachet-Style Goat Cheese, cold and sliced into
1-inch thick rounds
1 jar raspberry preserves (approximately 12 ounces)
2 chipotle peppers from a small can of chipotle peppers in adobo sauce, chopped
2 tablespoons adobo sauce from can of chipotle peppers in adobo sauce
Dash of salt
Finely chopped fresh jalapeno pepper, seeded, optional
Pita chips with coarse salt, such as Stacy’s Simply Naked Baked Pita
Chips
Whole jalapeno peppers, for decoration, optional
- Arrange rounds of goat cheese as artfully as you wish on a serving plate,
by stacking them or lining them along the plate.
- Make raspberry-chipotle sauce: stir together raspberry preserves,
2 chopped chipotle peppers, 2 tablespoons of the adobo sauce from the can
of chipotle peppers and a dash of salt over low heat in a small sauce pan. Bring
to a boil; promptly remove from heat. Allow to cool completely. This
sauce can be made in advance and kept in the refrigerator for two weeks.
- Just before serving time, drizzle cooled raspberry-chipotle sauce over
rounds of Belle Chevre.
- Sprinkle finely chopped fresh jalapeno pepper over all, for color and extra
kick.
- Decorate serving plate with fresh whole or sliced jalapeno peppers (this
gives guests the knowledge the sauce has a spicy-hot element to it as well).
- Serve with salty pita chips, and enjoy!
*Option: Roll entire log of Belle Chevre in finely-chopped jalapeno
pepper pieces prior to slicing into 1-inch thick rounds. Very pretty!
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