goat cheese recipes

Roasted Beet Salad with Walnuts and Goat Cheese

beets,

olive oil

sherry vinegar

honey

red onions

Dijon mustard

baby spinach

goat cheese

walnuts

Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.

In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

If I could give this 6 stars I would, what a great salad and so easy.   No changes just enjoy.

Gigantic Yummy!!!!!!!!  This was the perfect salad at Christmas dinner! Over-the-top delicious and added color to the meal!  Thank you!  Love, loved it!!!  Thanks, Nancy!<br /><br />

This is one of the BEST salads I've ever eaten!  I used blue cheese crumbles instead of goat cheese and balsamic vinegar instead of sherry vinegar as I had those ingredients on hand.  This recipe is bursting with flavor!

So delicious! I like every ingredient in this recipe.

This is an awesome recipe! And it looks beautiful too....I placed it on a long rectangular tray, gave a great presentation

Way over dressed, found it oily. I would double the cheese and half the dressing. The cheese part is a personal preference, others may not want to make that change. 

Always been a fan of beet salad, and this is a good version. I use ready made beets, faster and less mess. I  often use feta cheese, which is also goat cheese. 

I didn’t care much for this salad. I’m not going to make it again 

Looking forward making this delicious looking salad! I would love to know... is the oven temperature on fan forced setting?

Delicious!! A perfect recipe for beet lovers.

https://www.foodnetwork.com/videos/roasted-beet-and-spinach-salad-0221748

Nancy makes her simple Roasted Beet and Spinach Salad to serve with beef.

Roasted Beet and Spinach Salad

Ham And Goat Cheese Sandwiches

pepitas (hulled green pumpkin seeds) or chopped almonds

Chipotle hot sauce

whole-grain sandwich bread, toasted

Black Forest ham

pitted,

baby arugula baby greens

salt and pepper

Potato salad,

Ham and Goat Cheese Sandwiches

Mash the goat cheese, pepitas and 2 to 3 teaspoons hot sauce in a bowl with a fork until combined. Spread the mixture evenly on 4 slices of bread, then top with the ham and avocado.

Toss the arugula with the olive oil, a few dashes of hot sauce, and salt and pepper to taste in a bowl. Add the arugula to the sandwiches and cover with the remaining bread. Serve with potato salad.

My new favorite lunch! I have it nearly once a week. Works really well with roast beef too.

Asparagus, Herb and Goat Cheese Puff Pastry

ricotta

eggs

Parmesan

parsley leaves

chives

dill fronds

lemon zest

garlic, grated

Kosher salt and black pepper

thick-stem asparagus,

puff pastry, thawed

All-purpose flour,

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.

On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.

To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.

Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

Kale Citrus Salad

kale, leaves

orange juice

sugar

garlic, pressed

Salt and black pepper

sour cream yogurt

tangerines, mandarins

jalapeno,

goat cheese (chevre)

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

I loved the dressing and the mix of citrus and jalapeños. Apparently I hate goat cheese. I keep trying to like it. I will try again with feta. It’s a good salad. I will make again. 

This was delightful with grilled chicken on a warm spring evening. I added a bit of orange zest to the dressing per another commenter's recommendation. Then, to add some brightness to balance the sweetness, I quick-pickled some red onions thinly sliced on a mandolin, along with the juice of 1/2 a lemon, the remaining orange zest, and a pinch each of kosher salt and sugar. Definitely adding this to my rotation.

I need a Sub for goat cheese. Please and Thank you.<br />Great salad for any occasion. 

I love this salad. I’ve made it several time. I added some slide almonds and it gave great flavor. Sometimes I used feta or goat cheese. 

I made with Tuscan kale.  It just did not work. 

Had 20 guests over and it was devoured. Even people who had never tried kale left the salad. Keeping it on my make again list. I forgot to put the jalapeños in, can’t wait to make it again only this time with jalapeños.

Love this salad, I added orange zest from the orange and it was delicious!

This is one of my kids favorites....  I add any kind of citrus fruits available.  

Very yummy! I love fruity salads so this was up my alley.  I shortcutted the kale with a bag of pre-chopped.  The jalapeño gave it a nice bite without being overpowering.  The dressing turned out well but any fruity vinegarett would pair nicely.

https://www.foodnetwork.com/videos/rees-kale-citrus-salad-0229011

Ree tops hearty kale salad with goat cheese and a creamy citrus dressing.

Ree's Kale Citrus Salad

Baked Goat Cheese Pasta

salt and black pepper

cherry tomatoes

garlic,

shallot, sliced thin

oregano leaves

red pepper flakes

campanelle (or other shaped) pasta

pesto

basil leaves, torn,

Preheat the oven to 425°F. Bring a large pot of salted water to a boil.

Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.

While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.

Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

What great recipe. It was a hit with the family and turned out to be a real beautiful dish.

This was delicious!!  I doubled the pesto.   This is a simple recipe I will make over and over!!

We loved this!!  Added twice the garlic. Need to figure out a meat to add. So yummy and creamy!

This was a big hit at dinner tonight.  We are always looking for dishes to make with goat cheese and this delivered big flavor and was super easy to make (and clean up!).

How to make the best Caramelized Onion Tart with Goat Cheese and Thyme recipe from Delish.com

Caramelized Onion Tart with Goat Cheese and Thyme

14-oz. sheet frozen puff pastry, thawed

c. Country Crock Original

onions,

brown sugar

kosher salt

black pepper

goat cheese, crumbled

thyme

Herbed Goat Cheese

(6-ounce) creamy goat cheese disks,

dill

basil leaves

Good olive oil

Bread

Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)

Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

This is a big crowd pleaser.  I've made it with a basil/dill combo and a parsley/dill combo and both are great.  I do add finely minced garlic at every layer.  I serve with crostini and extra olive oil on the side.  

Absolutely delightful.  This is one of those classics.  You’ve had it when traveling in France or as a starter at a delightful restaurant.  You always think you’ll always be inspired to figure out how to pull it together, but never do.  And now here it is.  Thank you Ina, once again!

Fabulous!  Another showstopper from Ina!

This was a huge hit, served with tomato bruschetta. Also added fresh thyme. I used half salad oil and half olive oil just to make it more affordable. 

Beet and Goat Cheese Arugula Salad

balsamic vinegar

shallots, thinly sliced

arugula

walnuts, toasted, coarsely chopped

cranberries cherries

avocado, peeled, pitted, and cubed

goat

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

The shallots make this feel like more than a salad. Will be making again.

Fast. Easy. Delicious. I was looking for a recipe for arugula and I happened to have all the ingredients for this! I had beets already cooked in the fridge. Very simple and a great combination of flavors! One could easily add garbanzo beans or another protein for a complete meal. 

Whole family loved it! You could leave out the avocado without sacrificing anything. The goat cheese adds a ton of creaminess. Will make again!

I made this with a grilled hanger steak. Absolutely delicious!!

Delicious. Easy. Healthy.  Will definitely make it again!

https://www.foodnetwork.com/videos/goat-cheese-and-beet-salad-64528

Try this arugula salad with walnuts, cranberries, goat cheese and beets.

Goat Cheese and Beet Salad

Make-Ahead Goat Cheese Mashed Potatoes

garlic cloves

garlic and herb goat cheese,

(1/2 stick) unsalted butter,

sour cream

half-and-half

Parmesan cheese

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.

Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth.

Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

These are so delicious!! I will make these several more times!! 

Best potatoes and extremely easy to make. I used this during Thanksgiving and Christmas dinners and everyone loved them. Loved doing this recipe the day before and reheating at 350 degrees the next day in the oven. Love Ina’s recipes!!!!

Amazing, decadent recipe that will elevate your mashed potato game. Make these for a crowd and soak in the compliments!

These are delicious and easy to make ahead. I’ve had them with the goat cheese and without using cream cheese as a substitute (for the no goat cheese folks). Both are great. Thanks Ina!

Wow!!! These were amazing!!!! <br />Followed recipe. All my guests loved them. Definitely making them again. 

OMG! To die for. Prepared this the day before Christmas dinner. Jut had to bake it in the oven just before dinner. Very decadent. The crunchy top was perfect

A total hit at our house! It was nice to make ahead of time and have one less thing to worry about making on Christmas Day! Will definitely make again. Thank you Ina!

These were delicious!  These were a side to a honeybaked ham fir Christmas dinner.  

Baked Goat Cheese Dip

goat cheese,

cream cheese,

parmesan cheese

extra-virgin olive oil,

pepper

tomatoes (about 10 ounces), quartered

Kosher salt

baguette slices,

Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.

Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

I made this for a happy hour this week and it was great….. the warm, creamy tart cheese and the sweet cool tomatoes were a great combo.  I added extra garlic and toasted pine nuts and loved the extra flavor and crunch.

What could go wrong with tomatoes, balsamic, goat cheese and parmesan cheese??  I can tell you.  15 minutes in the oven.  It really should just be 4-5 min at most, just enough to heat the goat cheese through.  After pulling it out of the oven it seemed fine, but then quickly hardened up and was awful.  Next time I make this, I will prepare my baguette slices, spread the goat cheese mixture generously on them, and heat them briefly under the broiler or just in the oven.  Then add the tomatoes, top with chives and basil.  The components of this dish are amazing, but the execution is a little off.  

Pumpkin hummus is a fantastic spread for pita and breads. But using it as a crostini topping takes it to another level. I serve this during the holidays and sometimes use it as a base for sliced steak or chicken.

Pumpkin Crostini with Goat Cheese and Balsamic Glaze

One 15-ounce can (450 grams) garbanzo beans, undrained

(72 grams) sesame tahini (stir

1/4 cup (57 grams) pure pumpkin puree

lemon juice

garlic, roughly chopped

1 1/2 teaspoons (5 grams) kosher salt,

1/4 teaspoon ground cumin, plus more if desired

1/4 cup (60 milliliters) extra-virgin olive oil

Ice water, as needed

unsalted butter

sage leaves

1 baguette, cut on the bias into nine 1-inch-wide slices

Extra-virgin olive oil, for drizzling

6 ounces (170 grams) fresh goat cheese

1/2 cup (87 grams) pomegranate seeds

Balsamic glaze,

For the pumpkin hummus: In a food processor combine the garbanzo beans including the liquid from the can, tahini, pumpkin puree, lemon juice, garlic, salt and cumin. Process until combined. With the processor running, add the olive oil a little at a time until the sauce is smooth but still thick. Occasionally stop the machine to scrape down the sides with a rubber spatula so everything is processed. If it looks like a paste with oil floating in it, add 1 to 2 tablespoons of the ice water and pulse again to help it emulsify. Taste, and don't be afraid to add more salt, lemon juice or cumin to your preference. Reserve.  

For the crostini: Put the butter in small skillet and turn the heat to medium. Once the butter melts, put the sage leaves in the pan and fry until golden brown, about 5 minutes. Remove the sage leaves from the pan with a slotted spoon and reserve. 

Cover a baking sheet with foil and place the bread slices on the sheet. Drizzle each with a little olive oil and sprinkle with salt and pepper. Bake until toasted but soft on the inside, about 3 minutes. Pull the crostini from the oven and carefully rub the top side of each piece with the garlic clove.  

Top each crostini with about 1 tablespoon pumpkin hummus and a fried sage leaf. Crumble some goat cheese on each, add a few pomegranate seeds and a drizzle of balsamic glaze.  

"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger."

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Top 30 goat cheese recipes recipes from across the web

The most viewed goat cheese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed goat cheese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine