After a lifetime of proclaiming that he doesn’t like sheep or goat’s milk foods, Mr. Horseshoe tried a sample of some chevreat our local farmer’s market the other weekend and was hooked. It’s mild, it’s salty, it’s delicious.
It’s also roasted-garlic-and-chive flavored.
We specifically wanted the flavored version, but having enjoyed it spread on crackers and bread for a while, we’re looking for some other ideas. However, most recipes that involve chevre call for unflavored versions.
Can anyone recommend some other uses for it? We’d like to snarf it all down before it goes bad - not sure how long we have, though.
I’d be all over sandwiches with it. Roasted garlic-and-chive chevre with turkey and tomatoes on a baguette sounds delicious. I’d also try coating it with breadcrumbs and frying it (cut it into medallions and freeze first) and putting the resulting little fatties into salads.
It’d also be good plopped into soup - tomato soup, black bean soup, pureed butternut squash soup, yum yum yum.
And don’t forget pizza. It’d be lovely on a crispy crust tomato/basil/prosciutto pizza.