Fig and Goat Cheese Bruschetta

  • 1 baguette, sliced into 1/2-inch pieces
  • 1 jar fig jam
  • 1 1/4 cups plain chevre
  • 1/2 teaspoon vanilla
  • Honey
  • 5 teaspoons walnuts, finely chopped
Toast bread slices. Top each with 1/2 teaspoon fig jam. Mix chevre and vanilla in a small bowl and spread on top of fig jam. Drizzle with honey and sprinkle with walnuts.

Strawberry Delight

  • 1 pound fresh strawberries
  • 1 small bar semi-sweet chocolate
  • 1 pound plain chevre
  • 1/2 teaspoon vanilla extract
  • 1/4 cup turbinado sugar (Sugar in the Raw)
Remove stems and tops of strawberries. If the berries are large, cut them in half. With a vegetable peeler, cut chocolate into shavings.
In a mall bowl, mix together chevre, vanilla, and turbinado sugar (which gives the mixture a crunchy texture). Top each strawberry with 1/2 tablespoon chevre mixture, and top with shaved chocolate.

Chocolate Chip Mint Heaven

  • 1 pound plain chevre
  • 1 teaspoon mint extract
  • 3 tablespoons shaved chocolate
  • 1/4 cup turbinado sugar (Sugar in the Raw)
  • Thin graham crackers
  • Marshmallow fluff
  • Mint leaves
In a small bowl, mix together chevre, mint extract, chocolate shavings, and turbinado sugar. Place 1 tablespoon of this mixture on each graham cracker, and top with 1 teaspoon marshmallow fluff. Serve with a small mint leaf on top.

Fresh Garlic Chevre on Bruschetta

  • 1 baguette or loaf of Italian bread, in 1/2-inch thick slices
  • 10 ounces garlic chevre
  • 2 Roma tomatoes, sliced thin
  • 1-2 tablespoons chopped fresh basil
Spread garlic chevre on slices of bread, as desired. Top with slice of tomato. Sprinkle lightly with fresh basil.

Beer Batter Curds

  • 4-6 cups oil
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 cup beer, or more to taste
  • 1 pound fresh curds
In a medium pan or fryer, heat oil to 375°.
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in beer, adding more if you want a thinner batter. Dip curds in batter and fry in small batches for about 1 minute or until golden brown.

Key Lime Chevre Pie

  • 3 cups sweetened condensed milk
  • 1/2 cup plain chevre
  • 3/4 cup key lime juice
  • 1 tablespoon grated lime zest
  • 1 (9 -inch) prepared graham cracker crust
Preheat oven to 350 degrees°.
In a medium bowl, combine condensed milk, chevre, lime juice, and lime zest. Mix well and pour into graham cracker crust.
Bake 5-8 minutes, until tiny pinhole bubbles burst on the surface of pie. Do not brown! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Goat Cheese Stuffed Dates

  • 4 oz goat cheese crumbled
  • 1 small garlic clove finely chopped
  • 2 tsp finely chopped fresh parsley
  • 1/8 tsp salt
  • 16 dried and pitted dates all cut in half
  • combine goat cheese, garlic, parsley, and salt in medium bowl and mash w/fork until blended
  • Spoon a heaping tsp of cheese mixture into each date.  Serve dates!

Feta & Prosciutto Rolls

  • makes 20-24
  • 4 pieces of Prosciutto cotto (ham) 10-12 basil leaves
  • small block of feta
  • olive oil
  • slice ham into 1 inch strips.  Cut feta into 1 inch long matchsticks
  • Lay out proscuitto strips, place basil leaf on top, place feta on leaf
  • wrap basil and feta with proscuitto
  • drizzle with oil

Chevre Tarts

  • Pilsbury cookie dough
  • honey chevre
  • your choice of fruit topping
  • Follow directions on dough package to make cookies
  • let cool
  • Place a tbsp of chevre on each cookie
  • Top with fruit filling