Here are some of our favorite ways to use CHEVOO! Feel free to change them up with your favorite flavors and let us know your new creations @CHEVOOlife!
Roasted CHEVOO Carrots
Oven roast whole carrots and beets in CHEVOO infused-oil. Add salt, pepper, fresh herbs, CHEVOO goat cheese and drizzle some additional oil for extra flavor to spruce up this side dish. Yum!Print
Roasted Peppers with Goat Cheese
Slice peppers in half, remove seeds, and brush with CHEVOO infused-oil. Grill open side down, flip, add CHEVOO goat cheese and grill to your liking. Enjoy this beautiful side dish, perfect for entertaining.Print
Goat Cheese & Roasted Pepper Bruschetta
Brush CHEVOO’s infused-oil on sliced artisan bread and grill in a frying pan. Then fry peppers in a generous amount of CHEVOO's infused-oil. Add fried peppers to toast and top with CHEVOO goat cheese to finish off this delicious appetizer. We love enjoying it as a special snack too.Print
Goat Cheese and Tomato Salad
Slice fresh tomatoes, crumble CHEVOO’s smoked salt goat cheese, add basil leaves, drizzle CHEVOO’s rosemary-infused oil and a splash of red wine vinegar to finish. Toss salad and enjoy as a delicious side dish, snack, or appetizer!Print
Cheesy CHEVOO Grilled Corn
Grill cobbs of sweet corn, smear on CHEVOO’s chili chèvre goat cheese, drizzle on CHEVOO’s lemon-infused oil, and sprinkle with parmesan. Serve and enjoy this as a gorgeous side dish or appetizer.Print
Goat Cheese Marinated T-Bone
Grill steaks to your liking and in the final moments add a cube or two of your favorite CHEVOO goat cheese flavor, melt to perfection and enjoy! A rich and flavorful favorite of ours for entertaining.Print
CHEVOO Chicken Spinach Salad
Step 1: Lightly season chicken breasts with salt and pepper. Slice the lemon in half.
Step 2: In a medium skillet, heat 1-2 Tbsp. infused CHEVOO olive oil, and grill the chicken for about 6 minutes per side. Lay the lemon halves face down in the pan and grill until softened and browned.
Step 3: Slice the onion and avocado and dice the cucumber.
Step 4: Add spinach to a platter; top with the vegetables, chicken, and CHEVOO marinated goat cheese. Squeeze the lemons and drizzle oil.
Serve as a delicious side salad while entertaining - or enjoy it all for yourself! Yum.
- 1 Jar CHEVOO Dill Pollen & Garlic
- 1 lb chicken breasts
- 1 Cucumber
- 1 Avocado
- 1 Bag Baby Spinach
- 1 Lemon
- 1/2 Red Onion
Grilled Peach and Radicchio Salad with Goat Cheese
Open the jar of CHEVOO and using a brush, dip it in the olive oil and then brush the peach and radicchio halves. Put them face side down on the grill, and grill until dark marks are made. Take off the grill and slice the peaches, and cut the radicchio into ribbons. Remove the goat cheese cubes from the CHEVOO jar and halve. In the jar, add about 2 tablespoons of balsamic vinegar to the remaining olive oil. Shake vigorously to make your vinaigrette. Combine all of the ingredients in a bowl and toss together with a few tablespoons of dressing. Serve and enjoy this colorful salad dish!
- 1 Jar CHEVOO Rosemary and Sea Salt
- 2 Tbsp balsamic vinegar
- 2 Handfuls arugula
- 1 Small head of radicchio
- 1 Peach
Peach & Prawn Salad with Goat Cheese
Toss prawns, garlic powder and sweet chili sauce in a bowl to coat, cover and refrigerate for 30 minutes. Bring a skillet with 2 tablespoons of olive oil from the CHEVOO jar to medium-high heat and sear the prawns for 2-3 minutes per side or until desired doneness.
Arrange sliced peaches, avocado and cress on a platter followed by cooled shrimp and CHEVOO goat cheese crumbles. Sprinkle with chives, drizzle olive oil and serve with lemon or lime wedges! Voila - the perfect summer goat cheese salad!
- 1 Jar Urfa Chili & Lemon marinated goat cheese
- 1 lb Peeled deveined prawns
- 1tsp Garlic powder
- 1/4 Cup sweet chili sauce
- 2 Large peaches
- 1 Medium avocado
- 4 Cups highland cress
- 2 Tbsp Chives
Easy Chickpea CHEVOO Mezza Bowls
Combine 1 cup cooked chickpeas, a handful of sliced tomatoes, 2 sliced Persian cucumbers, a bit of peeled zucchini, pickled onions, mint, thyme, and crushed pistachios. Divide the ingredients among two bowls, drizzle generously with CHEVOO's infused oil, top with CHEVOO goat cheese, and season to taste. Yum! We love this fresh take on one of our favorite salads.Print
Heirloom Tomato Salad with CHEVOO Goat Cheese
Arrange the tomatoes and CHEVOO goat cheese on a platter. Scatter with the herbs. Drizzle with the vinaigrette as needed. For the dressing: Combine all the ingredients in a bowl and whisk to combine. Adjust salt and pepper as needed. Enjoy this goat cheese salad as a refreshing snack or serve as a vibrant side dish while entertaining.
- 4 Ripe heirloom tomatoes
- 1 Cup cherry heirloom tomatoes
- 1 Cup of tiny baby tomatoes
- 1/2 Cup CHEVOO Dill Pollen and Garlic marinated goat cheese
- Small basil leaves
- Dill leaves
- Mint leaves
- 1 Lemon
- 1 Tablespoon champagne vinegar (or red wine vinegar)
- 2 Cloves garlic
- 1 Shallot
- 1/3 Cup olive oil
Roasted Fig & CHEVOO Goat Cheese Tarts
- Heat oven to 425F.
- Brush each square with CHEVOO’s Italian Black Truffle marinating oil and sprinkle with Parmesan.
- Top each square with onions and half a fig.
- Brush more oil over fig and onions, lightly season with salt and pepper and bake for 18 to 25 minutes or until golden brown.
- Remove from oven and allow tarts to cool, about 5 minutes.
- Top each tart with a generous amount of crumbled goat cheese, a small cluster of red currents (if using) and some sliced chives. Serve.
This is one of our favorite flavorful snacks that we can't get enough of!
- CHEVOO Italian Black Truffle marinated goat cheese
- red currents
- sliced chives
- 3 extra-large mission figs
- 1/4 Small red onion
- 2 oz Parmesan cheese
- 1 (9”x9”) sheet puff pastry
CHEVOO Goat Cheese Burger
Step 1. Using your hands, mold the patties so that they are slightly larger than the patty. Generously season each side with salt and pepper.
Step 2. In a large nonstick skillet, add about ½ tablespoon of canola oil on medium-high heat. Add your burger patties - for medium rare, cook on each side for approximately 4 minutes.
Step 3. While burgers are cooking, place arugula into a small mixing bowl and add in about 1-2 spoonful’s of the truffle olive oil from the CHEVOO jar. Season with salt and pepper and mix until well coated.
Step 4. Spread 2 cubes of the CHEVOO goat cheese on the top side of the bun.
Step 5. When patties are done, transfer to the bottom bun. Top with arugula and drizzle the hot honey over top. Top with the goat cheese spread top bun and enjoy right away!Print
Greek Cauliflower Rice Salad Bowls
Simply mix together the prepped ingredients in a large bowl. Garnish with a hefty dose of crumbled CHEVOO goat cheese, Red pepper flakes, extra cilantro or basil, and lemon slices. We love this as a side dish or refreshing appetizer!
- 1 jar CHEVOO marinated goat cheese (any flavor is amazing with this!)
- 2-3 tbsp of olive oil from CHEVOO marinated goat cheese
- 1 small to medium head cauliflower
- 1/2 teaspoon minced garlic
- 1 cup grape leaves
- 1/4 cup pumpkin seeds
- 1 cup tomatoes
- 1/4 cup cilantro - marinated green olives
- 1/2 lemon, juiced
Grilled Chicken and CHEVOO Salad
To make this salad, fill the plate with butter lettuce and top it with sliced, grilled chicken breasts in 1/2 inch slides. Add 1/4 of a red onion, kalamata olives, dried cranberries and CHEVOO truffled goat cheese. Add salt, pepper, a little lemon juice, and drizzle with olive oil and serve!Print
Creamy Pesto Pasta with CHEVOO
- Add pesto to a large, heat resistant bowl. Make spreadable by adding olive oil from CHEVOO goat cheese.
- Prepare a deep pan with boiling water. Salt. Cook pasta al dente.
- Using tongs, transfer pasta to bowl with pesto and toss to coat evenly. No need to strain first, the starch in the water will help make pesto more saucy. Add more pesto/CHEVOO olive oil as needed.
- Add CHEVOO goat cheese and basil (tear with hands, no fancy chopping necessary), toss so cheese melts and is uniformly distributed with pesto.
- Plate pasta, top with Parm and serve for a delicious dish.
Spring Bean Goat Cheese Crostini
In a medium bowl, toss the green and yellow bean mix and radishes with 6 tablespoons of vinaigrette, coating evenly. Spread each crostini with 1 teaspoon of the marinated goat cheese and top with a small pile of bean mix, dividing the bean mix evenly. Garnish each crostini with an equal amount of mint and 2 strips of preserved lemon. Sprinkle with sea salt, arrange on the plate and serve. A delicious goat cheese appetizer.
- 12 tp CHEVOO marinated goat cheese
- 1 tsp Dijon mustard
- 2 tsp White verjus
- 2 tsp Champagne vinegar
- 1 tsp Lemon juice
- 1 tsp Minced shallot
- 1 Tbsp Chopped chives
- 1 Tbsp Chopped flat-leaf parsley
- 1 Tbsp Chopped tarragon
- 1 Tbsp Chopped Mint
- 1/4 c Rice oil
- 1/4 lb Green beans
- 1/4 lb Yellow wax beans
- 4 Breakfast radishes
- 1/2 Preserved Lemon
- 1 Baguette
- 4 Chopped mint leaves
Prosciutto & Goat Cheese Dates
Open each date and carefully fill with about 1/2 tsp of goat cheese. Cut the slices of prosciutto into quarters. Wrap one piece of prosciutto around each date. Drizzle with balsamic reduction and sprinkle with fresh basil leaves. It's the perfect side dish or appetizer for entertaining!
- CHEVOO Smoked Salt + Rosemary Goat Cheese + Olive Oil
- 12 pitted noor dates
- 3 slices prosciutto
- 1 tsp balsamic reduction
- 8-10 basil leaves
Sweet and Fresh CHEVOO Cheeseboard
We're loving this beautiful cheeseboard! To balance the acidity of a bright, fresh sauv blanc wine that brings sweet citrus notes and light acidity, we pair it with CHEVOO goat cheese. The acidity cuts through the richness of the goat cheese and the light, clean flavors complement each other perfectly. Add lots of fresh and dried fruit to complement the light sweetness, and keep the crackers plain & simple to act as a vehicle for the cheese and/or palette cleanser between bites. Yum!Print
Charcuterie, Crackers, Cheese
Let the simple, high quality ingredients sing. Snack on few of the key ingredients for an ideal afternoon: charcuterie, crackers, and CHEVOO Goat Cheese. What else do you need?!Print
CHEVOO Mixed Greens and Strawberry Spring Salad
Enjoy this refreshing mixed greens, herb, strawberry, and CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil salad -- this one is straight from @graes_provisions' hydroponic garden in her backyard! It’s simply springtime in a bowl, through and through. Enjoy!
- CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil
- Mixed Greens
- Herbs of your choosing
Goat Cheese Grazing Platter
Dive into this packed-to-the-brim grazing platter – we promise you'll be dreaming of it later. Include any CHEVOO Goat Cheese flavor or creamy spread of your choice! Thanks for including us in this masterpiece, @zojograze! Check out her grazing platter inspiration here.Print
CHEVOO Prosciutto Wrapped Melon with Basil
Wow, @cookathomemom knows a thing or two about how to put together a cheeseboard that both tastes and looks delicious! We’re loving the addition of prosciutto and melon together with CHEVOO Goat Cheese + Oil.
Impress your guests with this simple and delicious appetizer! Prosciutto Wrapped Melon with Basil, served with a simple gluten free cheese board with CHEVOO, alongside some gluten free crackers and nuts. It’s perfect as an appetizer, side dish, or refreshing snack! Head over to her website for the recipe.
Almost too good to eat...almost!Print
CHEVOO Vegetable Platter
Create a fresh take on our regular CHEVOO cheeseboards -- here’s an, ‘Eat your Veggies!’ Salad Board, celebrating all the fresh and delicious summer veggies we love! Plus your favorite CHEVOO Goat Cheese + Oil flavor or Spread, of course. Love your delicious creation, @plattermeupcolorado!
- Little Gem
- Petite Carrot
- Baby Cauliflower
- Sugar Snap Peas
- French Radish
- Belgian Endive
- Parmesan Crisp
- Peas Crisp
- Parmesan Toast
- Aged Gouda
- CHEVOO Goat Cheese + Oil
- Pickled Onion
- Green Olive
- Lemon Roses
CHEVOO Goat Cheese Stuffed Mini Peppers
Put a little pep in your step with these CHEVOO Roasted Sea Salt & Rosemary goat cheese stuffed mini peppers. Dash with a bit of red pepper flakes, or any seasoning of your choosing! The perfect midday snack, side dish, or appetizer.Print
Easy Goat Cheesy Black Truffle Khachapuri
This Easy Cheesy Black Truffle Khachapuri with CHEVOO Goat Cheese is what dreams are made of. So, let’s put on that apron and make them come true! Make the most amazing breakfast, brunch, lunch, or dinner meal that will leave you wishing you made five more (at least…). Love your delicious creation, @gcheung28! Head over to her blog for the recipe.Print
CHEVOO Cheese Board Tips & Tricks
Here are some cheese board tips to add a pinch of spice to your day-to-day and celebrate the little wins in style with @board_oh_!
Always start by placing your CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil on different ends of your board for sharing or for smaller groups, use CHEVOO as the centerpiece.
- A variety of cured meats and salamis turns things up a notch. Here we used spicy Calabrese, Pepper Salami, Chorizo, and a Chianti salami.
- Add some color to that board with a mix of fruits and veggies, such as green and red grapes, apples, cucumbers, and colored cherry tomatoes.
- Nuts included are pistachios and Marcona almonds, but feel free to add what you like best!
- A few hearty items such as roasted red pepper hummus, olives and falafel will take your board to another level.
- For crunch elements, we used fig crackers and mini brioche bread, which creates a delicious pairing.
- We added an EXTRA pow to this platter by stuffing dates with CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil! Remove the pit and stuff each date with a half a cube of CHEVOO.
Thanks to @darcygrafphoto for the gorgeous shot!Print
Strawberry Salad with CHEVOO
Bring on strawberry season! Try this refreshing salad, perfect for summer. Made with spinach and grilled chicken, topped with CHEVOO Italian Black Truffle Goat Cheese, strawberries, maple glazed walnuts, maple vinaigrette, balsamic glaze, and Everything But the Bagel seasoning. Dig in!
Thanks to @everything_but_the_bagel for this fresh dish!Print
Linguine Pomodoro with CHEVOO
Try out this simple, mouth-watering pasta dish for dinner topped with CHEVOO Italian Black Truffle Goat Cheese! Best enjoyed with family and friends. Created by the fantastic @eatwithmeusa!
- Linguini pasta
- 1 x 28 oz canned San Marzano tomatoes
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 teaspoon sugar
- Pinch of salt and pepper
- CHEVOO Italian Black Truffle Goat Cheese
In a sauce pan over medium heat, add olive oil and minced garlic. Sauté for approximately 2-3 minutes. While garlic is being sautéed, pulse the canned tomatoes in a blender to form a purée. Add puréed tomatoes to the sauce pan. Add salt, pepper and sugar to the mixture and stir. Bring the sauce to a boil and then reduce the heat for about 12 minutes. Mix in the cooked linguini to the sauce. Plate and top with CHEVOO Black Truffle Goat Cheese.
CHEVOO Avocado Toast
Positive vibes and avocado toast for perfect summer mornings! Enjoy this fresh start to your day, or as a snack, thanks to @eats.and.the.city.
- CHEVOO Goat Cheese + Olive Oil
- English Muffins
- Chili Powder
Mash avocado with chili powder and salt.
Toast the English Muffins
Add avocado smash to toast and then top with CHEVOO’s marinated Goat Cheese + Olive Oil.
CHEVOO Summer Salad
We love bright, beautiful summer salads. The more colorful, the better! Mix up your salad game using CHEVOO Goat Cheese + Olive Oil with fresh inspiration from @eats.and.the.city!
- CHEVOO Goat Cheese + Olive Oil
- 1 Cucumber
- 1 Carrot
- 1/2 a can of Hearts of Palm
- 1/2 a can of Beets
- 1/2 Red Pepper
- 1/2 Tomato
- 1/2 Avocado
Chop all veggies and add to bowl.
Smash half of an avocado.
Add CHEVOO’s marinated Goat Cheese + Olive Oil.
Flavor with dressing of your choice.
*measurements vary depending on size of salad *
Apricot + CHEVOO Goat Cheese Galette
Enjoy this gorgeous combination of flavors on your new favorite galette: tart apricots, savory truffles, rich goat cheese, sweet honey, and peppery arugula. Perfect for any wonderfully warm evening with a glass of vino. Cheers! Thanks to @eggsandbuttah for the recipe!
Wash and cut all apricots in half, removing the pit. Place in a bowl to toss with lemon juice, sugar, thyme. Let sit for about 10-20 minutes to release natural juices. Add the flour and coat evenly if it’s very liquidy add 2tbs total.
In the meantime, roll your pie dough out, and place on a parchment paper lined baking sheet. Start in the center by adding an apricot face down and working around in a circle, leaving a 1.5in or so rim. Once you’ve added all the apricots (you may have extra you can add to the top if you want). Add the juices left at the bottom of the bowl into the top of the galette. This will help create that jammy goodness. Gently fold over the pie crust however you want. This is a galette; not a fancy crimped pie.
Mix the half and half and the egg yolk and generously brush the crust that you’ve folded over. This will ensure a beautiful golden crust. You can season your crust with flakes of sea salt.
Place the assembled galette in the freezer for 20 minutes to firm back up. This helps with that flaky crust.
Preheat oven to 375 bake for 35-40 minutes, until golden brown and flaky. Times may vary so keep an eye if you know your oven runs very hot.
Remove and let cool, top with CHEVOO Goat Cheese + Olive Oil tossed arugula. Drizzle aromatic honey on top of the arugula. More sea salt to taste.
- CHEVOO Italian Black Truffle Goats cheese: 3-4 tbs broken up into pieces
- Homemade or your favorite frozen pie crust (12in round)
- 5-6 apricots halved or as many as you need to fill the pie crust
- 1/4 cup sugar
- 1.5tbs-2 AP flour (see note)
- Juice of 1 lemon
- 2-3 sprigs of fresh thyme
- 1/2 cup Arugula
- Olive oil to taste
- Flaked sea salt to taste
- 2tbs half and half
- 1 egg yolk
- Honey to taste
Roast Potatoes with CHEVOO
Did you know there are more than 4,000 varieties of native potatoes, mostly found in the Andes?! And all of them extra delicious when roasted and paired with CHEVOO Goat Cheese + Olive Oil. Thanks to @feyginfoto for this delectable dish!
½ cup chicken broth or water
½ cup olive oil
½ cup freshly squeezed lemon juice
1 tbsp kosher salt
3 lbs large Yukon Gold potatoes
1 tbsp dried oregano
2 oz of CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil
Meat-Free Summer Cheeseboard
No meat - no problem! The amazing @theboardroompleasanton loaded up this meat-free board with fresh fruit, colorful accents, lots of delicious cheese and local produce, including some beautiful mulberries! CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil compliments it perfectly.
* Cypress Grovers Humboldt Fog
* Beehive Cheese Barely Buzzed
* Point Reyes Toma
* Point Reyes Baby Blue
* Marin French Brie
* CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil
* Dalmatia Fig Jam
* Blood Orange
* Daikon radish
* Yellow tomatoes
* Celery hearts with leaves
* Dried figs
* Garnish with fresh herbs
CHEVOO Goat Cheese Pastry Puffs
Thanks to @calicookinblondie26 for this scrumptious Goat Cheese and Brie Pastry Puff recipe! Made with caramelized onions, brown sugar, thyme, rosemary, and topped with black raspberry jam and CHEVOO Goat Cheese + Olive Oil and brie cheese. A tasty little treat!
Use a muffin tin and place one Crescent Roll in each place and mold it around. In a separate pan place a little butter and chopped onions. Let them cook for a few minutes then add some brown sugar. Let it cook for two minutes more to take on the flavor.
Then, place the caramelized onions in the muffin tins. Sprinkle some CHEVOO Goat Cheese + Olive Oil on top and Brie cheese on others – or combine them!
Bake them for about 15 minutes. After they come out of the oven, put a little blackberry jam on top with fresh rosemary.
CHEVOO Rainbow Veggie Sandwich
We LOVE this gorgeous creation by @grilledcheesesocial! We’ll be eating this beautiful veggie sandwich for many days to come. Made with carrot hummus, avocado, pickled beets, banana peppers, sweet hot pickled jalapeños, cucumber, tomato, and CHEVOO Zesty Citrus & Honey Spread on toasted sourdough.... It's unbelievably good!
- 2 tbsp CHEVOO Zesty Citrus & Honey Spread
- 2 slices Sourdough
- 2 tbsp Carrot Sriracha Hummus
- 1/2 Avocado, thinly sliced and salted
- 8 Pickled Beet Slices
- 2 tbsp Banana Peppers
- 2 tbsp Sweet Hot Pickled Jalapeños
- 8 Cucumber Slices
- 4 Tomato Slices, salted
Toast sourdough and smear one piece with CHEVOO Zesty Citrus & Honey Spread and the other with the hummus.
Place the avocado on the hummus slathered bread then stack the beets, jalapeños, banana peppers, cucumbers and tomatoes.
Top with the CHEVOO Spread slice and wrap sandwich tightly with parchment paper.
Use a serrated knife to slice the sandwich in half. Eat immediately or refrigerate until ready.
CHEVOO Sun Dried Tomato Skewers
A fun and delicious appetizer for any occasion! Loving these refreshing bites that feel like a taste of summer. Thanks for sharing, @theboardloon!
- 1 Jar of CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil
- 1 Jar of Sun Dried Tomatoes in Oil
- 1 Packet of Basil
- 4 inch Bamboo Cocktail Picks
Put basil + 1/2 of one piece of CHEVOO Goat Cheese + a sun dried tomato on a skewer.
CHEVOO Corn Salad
This corn salad with CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil will be hard to forget, that's for sure. A new favorite courtesy of our new friend @handwritten.recipes. Can't wait to make this a staple in our lives!
Cook cleaned and peeled corn on the cob in a pot of boiling water for 5 to 7 minutes. Bring out and cut through the corn lengthwise to get all the corn and leave the middle husk.
In a cast iron skillet, add 2 tbsp of vegetable oil, add sliced onions and char on high heat, add the corn and cherry tomatoes and quickly char everything together.
In a salad bowl, add the above charred vegetables, add some sliced cucumber, fresh mint and fresh cilantro leaves, add CHEVOO Urfa Chili & Lemon Olive Oil, top with salt, pepper, lemon and CHEVOO Urfa Chili and Lemon Goat Cheese. Enjoy!
Peach Goat Cheese Crostini
It’s time for a new, perfect summer recipe. This Peach Goat Cheese Crostini created by @cheers_and_chews is music to our taste buds. It can be tossed together on the fly, and will not disappoint! Enjoy!
- CHEVOO Goat Cheese + Olive Oil - 1 jar of Tupelo Honey & Lime
- Baguette - Sliced thin and toasted
- Peach - 1 whole peach chopped up
- Blueberries - 1/2 cup left whole
- Thyme - 1/2 tablespoon
- Sea Salt for seasoning
In a bowl, mix the peaches, blueberries, thyme, a pinch of salt and 2 tablespoons of the olive oil out of the jar of CHEVOO. Once your crostini is ready, spread half a cube of the goat cheese on each one, add a scoop of the peach mix on top and sprinkle with some flakey sea salt.
Rosemary Goat Cheese Stuffed Mushrooms
New Amazing Appetizer Alert! The talented @cheers_and_chews made Rosemary Goat Cheese Stuffed Mushrooms for happy hour, and there's no way you can eat just one! It's a savory and creamy combo made for a great bite.
- CHEVOO Goat Cheese and Olive Oil - 1 jar Smoked Salt & Rosemary
- Baby Bella Mushrooms - 8 Oz container
- Rosemary - 1 tsp minced
- Prosciutto - 1 slice
- Salt and Pepper for taste
Start by cleaning the mushrooms and removing the stems. Dice the stems and saute? in a pan with 1 tablespoon CHEVOO olive oil from the jar, the minced rosemary and salt and pepper. Once cooked down, mix that in a bowl with the 7 cubes of CHEVOO goat cheese from the jar. Once mixed, fill each mushroom with the CHEVOO goat cheese mixture. Bake the mushrooms in the oven at 400 degrees for 20 mins. Simultaneously, take your one piece of prosciutto and toast on the same pan with the mushrooms for about 10 mins. Remove then crumble when the mushrooms finish baking. Once the mushrooms are cooked, sprinkle with the prosciutto crumble.
Rosemary & Sesame Tomato Galette
Wake up your senses with @bee.the.love's incredible Rosemary & Sesame Tomato Galette, the perfect morning meal.
- 1/4 Cup CHEVOO Smoke Salt & Rosemary Marinated Goat Cheese
- 1/2 Cup Parmigiano Reggiano Cheese
- 1 Tablespoon Fresh Rosemary
- 1 1/2 Cup All Purpose Flour
- 1/2 Cup Cold European Butter, cut into slabs
- 1/2 Cup Ice Cold Water
- 2 Pints Local Tomatoes
- 1 Tablespoon Salt
- 1 Egg
- 1 Tablespoon Water
- 2 Tablespoons Sesame Seeds
Step 1: In a food processor, add the cheese and rosemary then blend until crumbled.
Step 2. Sprinkle in the flour and pulse until just combined.
Step 3. Next, add the butter and pulse until it resembles cornmeal.
Step 4. Pour the ice cold water then pulse until it just comes together.
Step 5. Transfer the mixture to a clean surface then pre-shape into a disk.
Step 6. Cover with plastic wrap and place in the fridge to chill for at least one hour.
Step 7. In the meantime, slice the tomatoes into 1/2″ thickness.
Step 8. Transfer to a bowl then coat with salt. (This will enhance the flavor and draw out the juices to avoid a soggy pastry).
Step 9. When the dough is ready, preheat the oven to 400 degrees F and roll out to 1/2″ thickness.
Step 10. Transfer to a cast iron skillet or a lined baking sheet then spread the CHEVOO Marinated Goat Cheese in the center of the dough.
Step 11. Use a towel to dry off excess moisture from the sliced tomatoes before transferring and filling the skillet. Afterwards, gently gold over the sides of the dough.
Step 12. Whist together the egg and water and brush over the crust, then sprinkle the sesame seeds over the brushed areas.
Step 13. Transfer to the oven and bake for 30-40 minutes or until golden brown. When ready, remove from the oven, share, and enjoy!
Roasted Beet Salad with CHEVOO Marinated Goat Cheese
The perfect end-of-Summer salad with rustic and tangy flavors. Thanks to @acookscanvas for crafting this refreshing salad!
- 4 oz. CHEVOO Dill Pollen & Garlic Marinated Goat Cheese
- 3 Red Beets
- 3 Golden Beents
- 2 Cups Watercress
- 2 Tablespoons Olive Oil
- 3 Tablespoons White Balsamic Vinegar
- 1 Tablespoon Honey
- 1 Large or 2 Small Garlic Cloves, Minced
- 1 Teaspoon Meyer Lemon Juice
- 1 Teaspoon Sea Salt
- 1 Teaspoon Cracked Black Pepper
To prepare the vinaigrette:
Combine olive oil, vinegar, honey, garlic, and lemon juice. Add salt and pepper to taste. When the beets and watercress are plated, drizzle vinaigrette on top. Serve immediately.
To roast the beets:
Preheat oven to 375’F. Scrub the beets and pat dry. Wrap individually in foil and bake for ~90 minutes or until tender. Remove from oven and unwrap, allowing beets to cool. Under running water, rub skins from beets, being careful to keep the red and gold beets separate to avoid staining. Slice beets into quarters or thinner if desired and arrange on plates, top with a handful of watercress and drizzle with vinaigrette, then add goat cheese just before serving.
CHEVOO Italian Black Truffle & Pesto Pasta
A dreamy pasta dish loaded with our favorite ingredients: Italian Black Truffle Marinated Goat Cheese and Pesto. @twobitches_inakitchen created this simple, yet delicious pasta recipe that you have to try!
- 4 oz. CHEVOO Italian Black Truffle Marinated Goat Cheese
- 1 Cup Walnuts
- 1 Cup Fresh Basil
- 3 Tablespoons Olive Oil
- Salt & Pepper to Taste
Step 1. Toss the walnuts, goat cheese, and fresh basil in a food processor and blend until smooth.
Step 2. Drizzle the olive oil in last to offset any bitterness. *Use the marinated oil from the goat cheese jar for added flavor infusion!
Step 3. Scrape down the side of the mixer until all ingredients are well mixed.
Step 4. Spoon your homemade goat cheese pesto over pasta, zoodles, or use as a spread!
Step 5. Serve this up with a Sauvignon Blanc or a Gruner Veltliner and enjoy!