8 Easy Goat Cheese Recipes

Goat cheese, also known as chèvre, the French word for goat, is one of the most versatile ingredients I know. It comes in many forms, from fresh, soft and almost sweet to aged cheese so hard and pungent you'll want to grate it on pasta like parmesan. It can be used in so many ways, in every course from breakfast and appetizers to dessert, flavored not.

Plus, the size of goat milk molecules makes it easier for humans to digest than cow's milk. All the more reason to grab some goat cheese next time your at the market and try some of these uber-easy recipes.

Here's a simple recipe for a small appetizer that makes a big impression. For this you'll want fresh but firm goat cheese, either small rounds of a roll that you can cut in slices. Choose your toppings. Here, from front to back, I've used crushed pepper, chopped walnuts, smoked paprika, chopped chives, toasted sesame seeds and chopped raisins. You might want to try these for a start, then experiment for yourself. The French do it with lie-de-vin the dried grape residu from the bottom of wine barrels, but that can be hard to find. In fact, I couldn't even find the English translation for it!

Here's another taste-packed appetizer using goat cheese, even easier than the first. Simply cut in two goat cheese rounds of your choice (though not too aged or they'll crumble and the taste may overwhelm the olive and anchovy, strong though they be) and spread green & black tapenade (olive paste) and anchoiade (anchovy paste) on them. Put the top back on and there you have it. There are usually more olive lovers in an assembly than anchovy lovers, so keep that in mind when planning amounts.

These crostinis or bruschettas make wonderful appetizers, or you can serve them with a salad for a lunch. Slice tomatoes and place on a shallow but rimmed baking dish. Drizzle with olive oil, thyme and oregano. Roast until juices have started to cook out and tomatoes begin to caramelize. Meanwhile, toast rounds of bread and rub with garlic and olive oil. Place a leaf of basil on each, a slice of either fresh or medium creamy goat cheese and, when ready, the tomato slices. They're ready to go.

Now here's a nice change from yogurt in the morning, and a great way to serve goat cheese for breakfast or as part of a brunch. Fresh goat cheese sometimes comes salted. Try to get unsalted for this if you can. Then simply drizzle with honey and top with toasted walnuts. This one couldn't be easier.

If you find yourself with a great deal of (or a great deal on) goat cheese, here's a way to keep it for a few weeks or make gifts. Goat cheese preserved in olive oil costs a fortune in gourmet specialty shops, but it's really very easy to make. Use firm goat cheese but not too aged or the taste will be too strong. simply fill a jar with goat cheese, herbs of your choice and olive oil and seal. Keep in a cool spot for two weeks (but don't refrigerate) before serving. For details and tips, see my dedicated video hub on this one.

These little pies are simple to make with your favorite pie dough or pre-rolled flake pastry pie shells. Roll out dough, place rounds of creamy, medium aged goat cheese on dough. Place more rolled out dough on top. Using a bowl or large cookie cutter. Cut out around cheese. Wet edges so they'll stick together. Using another slightly smaller glass or bowl, press into dough around cheese, but not all the way through. Bake until golden. Serve with a salad.

On a similar note is this pretty little starter. Slice a round of creamy, medium aged goat cheese in two and stuff with basil. Place on a round of phyllo dough. Tie up phyllo dough with string and, if desired, a chive soaked in hot water for decoration. Bake in slow oven until phyllo is golden and cheese has started to melt.

Goat cheese makes for an unusual but tasty change in a quesadilla. Use creamy, medium aged cheese that melts easily for this one. Place a flour tortilla in a skillet over low heat. Crumble or spread cheese over tortilla and let it melt or soften and heat through. Serve with your usual Mexican condiments and avocado, or, for a further French twist, add a spoonful of hot ratatouille!

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