Sheila Flanagan, Cheesemaker and Owner at Nettle Meadow Farm, was kind enough to share some of her favorite uses for their delightful fresh chevre spreads. Perfect for everything from a casual nosh to a fancy cocktail party, these recipes will help you make the most of one of our favorite springtime products!
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Stuffed Mushrooms with Garlic & Olive Oil Chevre
20 Large White Mushrooms
1 ½ cups dried stuffing mix
2 tablespoons olive oil
2 tablespoons butter
¼ cup dry white wine
3 shallots
1 five ounce cup garlic & oil chevre
1 ounce grated Parmigiano-Reggiano
Preheat oven to 400 degrees
Heat shallots in butter and oil. Pull stems off mushroom caps and heat in oven for ten minutes, stem side down. Add chopped mushroom stems and wine to shallot mixture. Add stuffing and chevre to shallot mixture. Heat on low heat till soft. Add Parmigiano-Reggiano. Place mixture into mushroom caps and baked for another 20 minutes.
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Pumpernickel Squares with Horseradish Chevre, Fresh Dill and Grape Tomatoes
A sleeve of pumpernickel squares, or pumpernickel bread cut into 1″ squares
One cup horseradish chevre
Grape tomatoes cut in half
Fresh dill
Spread horseradish chevre on each pumpernickel square and top with two halves of a grape tomato and fresh dill. Serve immediately so bread does not get soggy.
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Chevre Salad with Bacon, Dried Cherry, and Port Dressing
1 ¼ cups dried tart cherries
½ cup tawny port
5 ounces bacon, chopped
2 shallots, minced
1 garlic clove, minced
1/3 cup olive oil
¼ cup red wine vinegar
2 teaspoons sugar
5 to 8 ounces chevre
5 ounce bag of salad greens
½ cup toasted pine nuts
Combine cherries and port in heavy small saucepan and bring to simmer over medium heat. Remove from heat and let stand till cherries swell, about 15 minutes. Sauté chopped bacon in skillet over medium low heat until crisp. Add shallots and garlic and cook 2 minutes. Add oil, then vinegar and sugar until sugar dissolves. Stir in cherry mixture. Season with salt and pepper.
Preheat over to 350 degrees and place spoonfuls of chevre on rimmed baking sheet and warm for 10 minutes. Combine salad greens and toasted pine nuts in a bowl. Re-warm dressing and pour over salad. Toss to blend. Top with warm goat cheese and serve.
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Baked Apples with Raisins and Maple Walnut Chevre
6 apples
10 ounces Nettle Meadow Maple Walnut Chevre
½ cup raisins
Core apples and spoon out circular cavity in center. Combine goat cheese and raisins. Spoon into hollowed apples. Bake uncovered at 375 degrees for 45 minutes.
this is so great. really like it!