What should I do with the rest of the goat cheese?

Question

I used it on a pizza I made and now I have most of it still in the little plastic thing it came in. The amount left is about the size of a chicken egg. It's the creamy/crumbly kind with a pic of a goat and it's called Pure Goats Milk Cheese or something.

Anyway, what should I do with the rest of it? I pretty much never use it so I am looking for some ideas on what would really do this cheese justice.

Answer 1

Strawberry, Walnut & Goat Cheese Salad

with Pomegranate Vinaigrette  

  

For vinaigrette:

2 tablespoons grapeseed or canola oil

2 tablespoons pomegranate molasses (available at Middle Eastern groceries)

1 1/2 to 2 teaspoons red wine vinegar

1 teaspoon finely minced shallot

salt to taste

For salad:

6 cups mesclun

1 cup strawberries, hulled and thinly sliced

1/4 cup walnuts, broken into pieces, toasted, and skins removed

3 ounces soft goat cheese, such as Redwood Hill chevre, crumbled

Freshly ground pepper, to taste

  

  

Whisk all the vinaigrette ingredients together and set aside.

Arrange greens into a mound on four separate plates. Top greens with berries, drizzle with dressing, and add walnuts and goat cheese. Season with a twist of freshly ground pepper. Serve immediately. Serves 4.  

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Grilled Figs with Goat Cheese and Prosciutto  

  

8 medium ripe figs

2-3 oz. Redwood Hill Farm Fresh Chevre

1/2 - 1 tsp. chopped fresh rosemary

1-2 tsp. chopped fresh chives

Freshly ground black pepper to taste

4 thin slices Prosciutto or salty smoked ham

Raspberries or blackberries to garnish

  

  

Cut figs in half, partially leaving one side intact. In a small bowl, combine the Chevre, rosemary, and chives. Place a small amount of the Chevre mixture in the center of the fig and press the sides together. Wrap each fig with half a piece of Prosciutto. Warm for a few minutes, turning once or twice over hot coals, under the broiler, or in a very hot oven. Serve on a platter with fresh berries.

Serves 4 as an appetizer  

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Tomato and Goat Cheese Fondue  

  

2 tablespoons olive oil

1/4 cup finely chopped shallots or green onions

2 tablespoons finely chopped garlic

3 cups (one 28 ounce can) crushed tomatoes with basil (Muir Glen Organic brand preferred)

1 cup hearty red wine

1 tablespoon finely grated orange zest

1 tablespoon each finely chopped parsley and basil

Salt and freshly ground black pepper

8 to 10 ounces Redwood Hill Farm's Goat Milk Teleme (or Goat Milk Sharp Cheddar)

  

  

In a large skillet, heat the olive oil over moderate heat and stir in the shallots and garlic. Sauté until soft but not brown. Add the tomatoes and wine and simmer uncovered for 5 to 10 minutes until the mixture reduces to alight sauce consistency. Stir in zest and herbs and season with salt and pepper.

Pour the mixture into an attractive 6-cup ovenproof baking dish. Place cheese in the middle and bake in a preheated 325-degree oven for 15 to 20 minutes or until the cheese is melted. Serve immediately.

Answer 2

Make a pasta with a cheese sauce? I would fry up some onions and garlic and add the cheese (with maybe some cream or creme fraiche), cook some pasta and then throw it in! Easy!

Answer 3

Goat cheese tastes amazing with banana bread. If you've ever been to Moxies and tried the steak salad you'd be familiar with this. They serve the salad, steak, goat cheese and banana bread together, i always found it a great combination.  

Answer 4

Crumble some of it in a simple salad to make it different, or put some on toast for breakfast or add some to the scrambled eggs you will have for breakfast or put some in a macaroni/cheese dish for supper tomorrow or use it to make stuffed tomatoes with in the microwave for tomorrow night as a side dish, or spread some on fresh slices of bread that you take to work or lunch.

Answer 5

use vacumn sealed bag, but first wrap it in some wax peper

Answer 6

Give it back to the goat!

Sorry, couldn't resist (not a goat cheese fan here). Good luck...