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?