In my opinion, there are very few foods that can’t be enhanced by a little goat cheese.Of course, it’s great in salads, especially when there are a lot of tomatoes involved. Whenever I make ratatouille, which is weekly this time of year, I freeze the leftovers for winter pizzas that are topped with goat cheese.
Goat cheese can be used in dips and soufflés and omelets. It’s great on grilled vegetables and in onion tarts. But, hey, I'm preaching to the choir here!
I make a darned good goat-cheese sandwich with tomatoes and green onions. If I’m lucky enough to have a cucumber on hand, that goes on, too. Layered on a grainy, artisan whole wheat bread, the sandwich is a fresh counterpart to almost any kind of soup.
Wish I’d taken a photo of that sandwich, but it was gone before I had time to grab the camera.
What’s your favorite way to enjoy goat cheese?
8 comments:
Mmmm - probably to roll it in bread crumbs and bake it a bit - then serve it with crostini, baked garlic and sun dried tomatoes as an appetizer.
It's also fabulous in a salad with baby greens, pear and candied walnuts.
When my boys were little and would spend time with my mom they would come home, demanding like little princes - "goat cheese and perrier, like Nan gives us."
With pears, yes! Oui!
Goat cheese and perrier — my goodness!
I put chevre in a roasted beet salad with toasted walnuts drizzled with a walnut oil, dijon mustard vinaigrette... among other things :)
It's great with beets.
And I do think chevre is a much nicer name!
I put it in omelets with some fresh tarragon; on roasted potatoes with fresh basil; spread it on Prosciuto and wrap it around asparagus; on my fingers (oops, that one's a secret); on sauteed spinach...the list is endless 0 i love it..
Thanks for the potato idea — one way I have not yet tried.
And then there's pasta with Prosciutto and spinach, a spread for sandwiches...
Yep, goat cheese -- gotta have it. What a great idea, on a ratatouille pizza. I'll have to try that. This summer I found that I can get locally made goat cheese at the farmers' market, and that has been wonderful. The farm where it's made is only a few miles outside the town I live in. A bonus!
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