Goat cheese may not look like much, but this soft white cheese is a versatile workhorse in the kitchen, enlivening everything from simple breakfast dishes to pastas and desserts. While it’s a delicious spread on toast or pizza, those are hardly the only ways to incorporate it into your meals, as these five delicious goat cheese recipes prove.
1. Asparagus and Goat Cheese Omelet
Turn a lazy Sunday morning with your sweetie into a truly special occasion when you make this asparagus and goat cheese omelet from Serious Eats. Serve this easy-to-prepare dish with hearty toast, fresh fruit, or another breakfast side for a perfect morning meal for two.
- ½ pound asparagus, cut into 3 inch pieces (about 2 cups)
- 2 teaspoons butter, divided
- Kosher salt
- Freshly ground black pepper
- 5 eggs, beaten
- 2 ounces goat cheese, crumbled
- 1 tablespoon finely chopped chives (optional)
Directions: Melt 1 tablespoon of butter in the skillet over medium high heat. Add asparagus and toss to coat with butter, add 2 tablespoons water and cover. Let steam until asparagus are cooked to desired doneness, about 4 minutes. Season to taste with salt and pepper, remove from pan and reserve.
Add remaining butter to pan and place back over medium high heat. When butter has melted pour in beaten eggs. Using a rubber spatula gently loosen the edges of the egg as they set, tilting pan to allow liquid egg to run underneath. Once the eggs in center have just begun to set sprinkle crumbled goat cheese down center of omelet, then place asparagus over goat cheese and season eggs with salt and pepper. Cover pan with tight-fitting lid, remove from heat, and allow residual heat to continue cooking eggs until almost completely set with just a thin layer of liquid egg on top (about 1 minute).
Fold sides of the omelet into the center to cover the filling. Gently slide onto a plate and sprinkle with chives. Serve immediately.
2. Beets, Spinach, and Goat Cheese Sandwich
Rather than a beet and chèvre salad, serve the tasty combo of veggies and cheese on a wholesome whole-wheat roll for a satisfying vegetarian sandwich that’s perfect for a light lunch. (You can prepare the beets ahead of time for quicker assembly.) This recipe is from Real Simple.
- 4 small beets
- 2 tablespoons olive oil
- 2 bunches spinach, trimmed (about 12 cups)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper, divided
- 1 tablespoon red wine vinegar
- 4 ounces goat cheese
- ¼ cup chopped raisins
- 4 whole-wheat rolls, split
Directions: Heat oven to 450 degrees Fahrenheit. Wrap the beets in a large piece of aluminum foil and bake until easily pierced with a paring knife, 35 to 45 minutes. Let cool, then, using a paper towel, remove the skins. Thinly slice.
Heat the oil in a large skillet over medium-high heat. Add as much spinach as will fit in the skillet. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, tossing frequently and adding more spinach when there is room, until just wilted, 2 to 3 minutes. Stir in the vinegar.
Meanwhile, combine the goat cheese, raisins, and ¼ teaspoon pepper in a small bowl.
Divide the sliced beets, spinach, and goat cheese spread among the rolls. Serve immediately.
3. Stuffed Figs with Goat Cheese
Fresh figs are stuffed with rich goat cheese and drizzled with a homemade date honey syrup for an appetizer your guests will love. Making the date honey will take a couple of hours, though it can be prepared in advance. The leftover syrup can also be used to sweeten other dishes. If you are in a hurry, substitute with regular honey. This recipe is from Tori Avey.
For the figs
- 12 fresh figs
- 4 ounces soft goat cheese
- 1 teaspoon extra-virgin olive oil
- Salt and freshly ground black pepper
- ¼ cup date honey (or substitute regular honey)
For the date honey
- 2 pounds pitted dates
- 8½ cups hot water, or more if needed
Directions: To make the date honey, combine the dates and the water in a medium saucepan. Bring to a boil, then reduce to a low simmer. Cook for 2 hours, until the dates are very soft and starting to break down. If the sauce looks dry, add some more hot water (you want the dates to be mostly covered by liquid as they cook). After about 2 hours, you should have a thick, brown liquid.
Let the date mixture cool to room temperature. Line a strainer lined with cheesecloth, then pour the liquid through a strainer into a large bowl. Working 1 cup at a time, add batches of dates to the cheesecloth. Squeeze the dates, removing as much of the liquid as possible. Remove the pulp from the strainer, then continue to squeeze the remaining dates.
Wash the saucepan, then pour the strained date liquid back into the pan. Bring to a boil, then reduce to a simmer and cook for 20 to 30 minutes or until liquid thickens to the consistency of maple syrup (it should coat the back of a cold spoon). Remove pan from heat. (You should have between 1 and 1 ½ cups of syrup.) The mixture will continue to thicken as it cools. Store in a covered container in the refrigerator.
To make the stuffed figs, set the oven to broil. Remove the stems of the figs. Cut an “x” into the top of each fig, slicing about one-third of the way through the fruit.
Line a baking sheet with lightly greased parchment paper or a silicone baking mat. Place the figs on the baking sheet. (If they do not stand up straight, slice off a bit of the bottom of each fruit.)
Transfer the goat cheese to a piping bag or a resealable plastic bag. Massage until the cheese is soft. Cut a tip off the bottom corner of the bag. Pipe the cheese into the figs. Lightly brush with olive oil, then sprinkle with some salt and freshly ground black pepper.
Broil the figs for about 4 minutes, until the goat cheese just starts to brown. As the figs cook, warm the honey or date honey in a small saucepan. Remove figs from oven, transfer to a plate or serving dish, and drizzle with the date honey or regular honey. Serve immediately.
4. Kale, Spinach, and Goat Cheese Pasta
Creamy goat cheese is accompanied by healthy kale and spinach in this tasty pasta dish that’s perfect for weeknight dinners. If you don’t have kale on hand (or just don’t like the taste), feel free to substitute another type of green, like Swiss chard. Recipe from Fork Knife Swoon.
- ½ pound penne or other dry pasta
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 to 2 cloves fresh garlic, finely sliced
- 1 medium yellow or sweet onion, minced
- 3 cups (packed) kale leaves, rough stems removed and chopped
- 3 cups (packed) spinach leaves
- 3 ounces goat cheese, crumbled
- 3 ounces Parmesan cheese, finely grated or powdered
- Kosher salt
- Freshly ground black pepper, to taste
Directions: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions, until al dente.
As the pasta cooks, heat the olive and butter in a large skillet over medium heat. Once the oil is shimmering and the butter melted, add the garlic and onion to the pan. Cook, stirring occasionally, until the onions are just starting to turn soft, about 2 to 3 minutes.
About 2 minutes before the pasta has finished cooking, add the kale to the skillet, then the spinach. Cook, stirring constantly, until the greens start to wilt and turn bright green in color. Do not overcook.
Drain the pasta, then return the pasta to the pot. Pour the greens and onion mixture over the pasta. Add the goat cheese and Parmesan, then toss to combine. Serve immediately with fresh-ground black pepper and additional Parmesan for garnish.
5. Roasted Strawberry Goat Cheese Squares
Tangy goat cheese is combined with sweet roasted strawberries for an easy-to-prep dessert that’s perfect for company. You can roast the strawberries ahead of time and then bake the puff pastry and assemble the squares just before serving. This recipe from The Kitchn makes 12 bite-size treats.
- 1 sheet puff pastry, thawed
- 16 ounces strawberries
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- Dash black pepper
- 2 tablespoons honey
- 4 ounces goat cheese, room temperature
- 1 tablespoon lemon zest
- 12 leaves fresh mint, garnish
Directions: About 30 to 40 minutes before you’re ready to make the squares, remove the puff pastry from the freezer so it can come to room temperature.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Wash and hull the strawberries, then cut in half lengthwise. (Quarter the strawberries if they are very large.) Combine the maple syrup balsamic vinegar, olive oil, salt, and pepper in a medium bowl. Add 1 tablespoon of honey and whisk to combine. Add the strawberries and toss until the berries are fully coated with the syrup.
Transfer the berries to the prepared baking sheet and roast for about 40 minutes, until the fruit has softened and the juices are just beginning to thicken. As the berries cook, mix together the goat cheese, lemon zest, and remaining 1 tablespoon of honey in a small bowl. Set aside.
Lightly flour a work surface. Line another baking sheet with parchment paper. Slice the puff pastry into squares about 3 inches in size. Place each square on the prepared baking sheet. Score a quick square shape into the center of each pastry, being careful not to cut all the way through.
Place a small spoonful of the goat cheese mixture onto each square. Bake for 15 to 20 minutes until golden. Remove from oven and let squares cool slightly, at least 10 minutes.
Place a small mint leaf on the center of each and top with a roasted strawberry. Serve warm or room temperature.
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