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Honey-Peppered Goat Cheese - Printable Version

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Honey-Peppered Goat Cheese - cjs - 08-20-2007

Wow, after the last few days, I'm going to have to be SOOOO good! But, took a dish to an open house yesterday, that is just delicious!! First of the holiday recipes, I'm thinking...they are coming, you know.

Honey-Peppered Goat Cheese with Fig Balsamic Drizzle

11 oz. pkg. log fresh goat cheese (or 4 3-oz. logs)
1/3 c olive oil
1/2 c honey
1/2 tsp. freshly ground black pepper
1 tsp. fresh thyme leaves
Fig balsamic vinegar or balsamic vinegar
Garnish: fresh thyme
Lahvosh or other cracker read

Using a sharp knife, carefully slice goat cheese in 1/2”-thick slices.
Place cheese in an 11”X7” dish or other serving platter.
Drizzle with oil.
Combine honey and pepper, drizzle over cheese.
Sprinkle with 1 tsp. thyme leaves.
Cover and chill up to 2 days

Remove cheese from frig 1 hour before serving.
Just before serving, drizzle a little vinegar over cheese.
Garnish. Serve with lavosh or cracker bread

Southern Living Christmas book

I plated on a long narrow platter and it is a pretty dish and the flavors are just great! Even the kids were eating this one.

Now, back to counting point the rest of the week...

Re: Honey-Peppered Goat Cheese - Lorraine - 08-20-2007

Oh my doesn't that sound great!!!!! I even have the fig balsamic vinegar. This would be easy to make for a large crowd.

Re: Honey-Peppered Goat Cheese - labradors - 08-20-2007

Oooooooooooooooooooh! LOVE goat cheese!

If you like spicy, here's an interesting one I found on the web (and to which I've become addicted):

Goat cheese with chile morita and piloncillo sauce

For cheese spread:
  • 6 ounces soft mild goat cheese, at room temperature
  • 12 ounces cream cheese, at room temperature
  • 1 small garlic clove, minced and mashed to a paste with
  • 1/4 teaspoon salt
  • 1 teaspoon chile morita paste or minced canned chiles chipoltes in adobo sauce
For sauce:
  • 1 tablespoon chile morita paste or minced canned chiles chipoltes in adobo sauce
  • 8 ounces piloncillo (Mexican unrefined sugar)
  • 1 cup heavy cream
  • grilled bread, corn chips or crackers

Make cheese spread:
  • In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.
Make sauce:
  • In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.
  • Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.
Makes about 2 cups cheese spread and about 1 1/4 cups sauce, serving 10 to 12.
(Source: Epicurious)

P.S.: For my taste, I actually double the amount of chipotle in the recipe. Of course, if goat cheese is not available, this will work fine with all cream cheese.

Re: Honey-Peppered Goat Cheese - Lorraine - 08-28-2007

I had unexpected houseguests last weekend, and made this as an app on Saturday. They devoured it. It's on next Saturday's menu for more guests. Thanks, Jean!

Re: Honey-Peppered Goat Cheese - cjs - 08-28-2007

Glad you liked it!
I wanted to make it for a party this weekend, but it's the same people having another party, so guess I'll try this instead -

Peach & Pecan Tapenade with Goat Cheese

doesn't it sound good??? Will post if we all like it.

Re: Honey-Peppered Goat Cheese - Roxanne 21 - 08-28-2007

Goat cheese---Peter's favorite!!! These are awesome for new treats (in moderation). Lavosh--is that a sort of bread thang---I think I have made that before and that will be excellent as an accompaniment.....

Gotta get that printer up----in a hurry!!!

Better yet--I'm gonna copy and place in my Mastercook---I always forget that--- GEESH!