319 goat cheese recipes

Watercress goat cheese salad with pecan halves is a three-ingredient starter that takes 15 minutes. Peppery greens, creamy chevre, and crunchy nuts.

Herb crepes with goat's cheese stuffing: thin, chive-and-dill-flecked crepes wrapped around a tangy whipped goat cheese filling, then baked in butter. An elegant savory brunch or starter.

Mixed mushroom and goat cheese panini layers earthy sautéed wild mushrooms, creamy chevre, peppery arugula, and a hint of truffle oil between crisp focaccia. A vegetarian sandwich with deep umami and bistro-cafe energy.

This recipe was so easy! I've tried this for a number of potlucks & everyone is always impressed on how 'gourmet' it looks & tastes

Creamy goat cheese adds wonderful flavor to this savory salad.

Goat cheese and grilled eggplant salad layers smoky charred Japanese eggplant with creamy goat cheese, toasted pine nuts, fresh basil, mint, and balsamic. A vibrant Mediterranean side or light summer lunch.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Goat cheese and spinach phyllo turnovers with pine nuts, parmesan, rosemary, and lemon zest. Crispy Greek-style spanakopita triangles perfect for appetizers.

Salad with warm goat cheese: crumb-coated Montrachet rounds fried to a golden crust over tender greens in a champagne-cider vinaigrette. A French bistro classic worth every step.

Goat cheese and sun-dried tomato salad with radicchio and Bibb lettuce in a tangy Dijon mustard vinaigrette. An elegant no-cook salad with bold, layered flavors.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Delicious twice baked goats cheese soufflé made with nutmeg and Australian Alpine Pepper.

This was a great lunch fix! I added tomatoes and pine nuts it was so delicious.