Goat Cheese Appetizer: A Quick, Easy, And Delicious Starter

Goat's cheese is a versatile ingredient that can be used in a variety of dishes, from salads and tarts to pizzas and soups. Its tangy, creamy flavour makes it a great option for starters, and it can be served hot or cold. A warm goat's cheese salad with a honey dressing, or a goat's cheese and beetroot tart are two examples of delicious starters that can be made with this cheese. For a simple, no-cook option, a log of goat's cheese can be dressed with olive oil, herbs, and a garlic dressing, and served with crackers or bread.

Characteristics and Values of a Goat Cheese Starter

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Goat's cheese and rocket salad

Goat's cheese is a versatile ingredient that can be used in a variety of dishes, from salads to tarts, pizzas, and soups. Its tangy, creamy flavour works wonderfully as a starter, and one such recipe is a goat's cheese and rocket salad.

This salad combines the traditional pairing of goat's cheese and rocket, also known as arugula. The peppery taste of rocket cuts through the rich, creamy taste of the goat's cheese, creating a delicious harmony of flavours. The addition of caramelised pears brings sweetness to the dish, while toasted hazelnuts and bread add a delightful crunch.

To make this salad, start by preparing the salad dressing. In a small bowl, combine black pepper, honey or maple syrup, balsamic vinegar, and olive oil. Whisk together until well combined. Next, prepare your salad ingredients. Wash and dry the rocket leaves, and slice or quarter the strawberries if they are large.

To assemble the salad, combine the rocket leaves and strawberries in a large bowl. Add crumbled goat's cheese and toss gently to mix. Drizzle the dressing over the salad and serve immediately. This salad is best served fresh, so it is not recommended to dress it too far in advance.

This goat's cheese and rocket salad is a simple yet stunning dish that can be served as a starter for a French-themed dinner party or a casual summer meal with friends and family. It is a classic starter that can be easily tweaked to create different variations, such as swapping the hazelnuts for walnuts.

Whipped goat's cheese with chilli and honey

Whipped goats cheese with chilli and honey

This is a simple, quick, and easy recipe that can be served as a starter or appetiser. The creamy, tangy goat's cheese is balanced by the sweetness of honey, with a contrasting spicy kick from the chilli.

Ingredients

• 250g fresh goat's cheese
• 1½ tbsp olive oil
• Honey
• Chilli
• Breadsticks, crudités, crackers, or toast for serving

Method

Firstly, let the goat's cheese sit at room temperature for 20-30 minutes. Place the goat's cheese in a food processor and blend until completely creamy and whipped, scraping down the sides as needed. You can add a small amount of honey and olive oil to the processor while blending to achieve a lighter, fluffier texture. Season to taste.

Once the cheese is whipped, spread it on a plate or in a bowl. Drizzle with honey and sprinkle with chilli. Serve immediately with breadsticks, crudités, crackers, or toast for spreading.

Variations

This recipe is very versatile and can be adapted to your taste. You can add bacon bits and green onions for a savoury kick, or swirl in cream cheese for an even creamier texture. For a more substantial starter, serve the whipped goat's cheese with a pear and rocket salad on the side, or with marinated olives.

Goat's cheese and beetroot quiche

Goats Cheese and Beetroot Quiche

This recipe is a great vegetarian option for a summer dinner party, and can be served hot or cold. The creamy, tangy filling is topped with crunchy slices of marinated beetroot to create a show-stopping vegetarian tart.

Ingredients:

• 1 x 250g log of soft goat's cheese
• 3 large eggs
• 100ml crème fraîche
• 1 tsp black pepper
• 1 tsp salt
• 1 x 320g pack of shortcrust pastry
• 3 medium beetroots
• 2 tbsp olive oil
• 1 lemon
• 1 tsp honey
• 1 tsp vinegar
• 1 small onion
• 2 garlic cloves
• 1 tsp thyme
• 2 large handfuls of spinach
• 1 handful of seeds (optional)

Method:

• Preheat the oven to 170C fan/gas mark 3.
• In a bowl, beat the goat's cheese, eggs, crème fraîche, salt and pepper until well combined.
• On a floured surface, roll out the pastry to a 0.5cm thickness and use it to line a 23cm loose-bottomed tart tin. Trim the edges, then pour in the egg mixture. Crumble over more goat's cheese.
• Bake for 35-40 minutes, or until the filling has set but still has a slight wobble.
• Meanwhile, prepare the beetroot topping. Grate the beetroot finely, then put the slices into a glass dish with the olive oil, lemon zest and juice, honey, vinegar, salt and pepper. Marinate for 30 minutes.
• Heat the oil in a pan and add the onion, garlic, thyme and vinegar. Cook for 5-8 minutes, until the onion has softened. Stir in the spinach until it wilts.
• Pour the onion mixture into the beaten eggs and stir to combine.
• Pour the mixture on top of the grated beetroot and crumble over the goat's cheese. Top with seeds, if using.
• Bake for 30 minutes. Allow to cool before cutting and serving.

This recipe is very versatile and can be adapted with different vegetables or cheeses. You could also try adding chicken, bacon or prosciutto for a non-vegetarian option.

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Goat's cheese bruschetta

Goats cheese bruschetta

Goats cheese bruschetta is a simple, tasty starter that can be whipped up in 20 minutes. It's a great way to use up fresh tomatoes and basil, and the creamy goat's cheese adds a tangy twist to this classic Italian dish.

Ingredients:

• Goat's cheese
• Tomatoes (cherry tomatoes or sweet grape tomatoes work well)
• Fresh basil
• Olive oil
• Salt and pepper
• Bread (ciabatta, Italian bread, crusty bread, or baguette)
• Garlic
• Balsamic glaze

Optional extras:

• Shallots, red onions, green onions, or chives
• Other fresh herbs like parsley or oregano
• Honey
• Nuts

Method:

Firstly, grill your bread. Oil both sides of the bread slices and grill on high heat until slightly charred. While still warm, rub a garlic clove on one side of the grilled bread.

Next, prepare the bruschetta mix. In a medium bowl, add the sliced tomatoes, minced shallot or onion, chopped basil, olive oil, salt, and pepper. Taste and adjust the seasoning as needed.

Now, spread the goat's cheese. Spread 1-2 tablespoons of softened goat's cheese on the garlic side of each grilled bread slice.

Finally, top and serve. Spoon the tomato mixture on top of the goat's cheese, adding a drizzle of balsamic glaze.

Variations:

For a sweeter bruschetta, try adding honey, nuts, and figs. Or, for a more savoury variation, swap out the tomatoes for roasted eggplant or grilled asparagus. You can also experiment with different types of bread, such as rosemary Parmesan bread or gluten-free bread.

Goat's cheese soufflé

Ingredients

• 4 x 4-ounce ramekins or custard cups
• Butter
• Sugar
• 1 cup of goat cheese, crumbled (preferably a Bucheron or other strong-flavoured variety)
• Cream cheese
• 2 egg yolks
• 2 eggs, beaten
• Lemon zest

Method

Butter the ramekins and sprinkle with a few spoonfuls of sugar. Tilt the dish to spread the sugar and coat the bottom and sides, then tip out any excess. Set the ramekins on a baking sheet. Preheat the oven to 400ºF (200ºC).

Use a whisk or an electric mixer to mash the cream cheese, egg yolks, goat cheese, and lemon zest until the mixture is completely smooth. Fold one-third of the beaten egg whites into the goat cheese mixture, then fold in the remaining egg whites. It is okay to have some tiny bits of white; that is preferable to overfolding the batter.

Scrape the batter into the prepared ramekins, gently smooth the tops, and sprinkle the soufflés with an even layer of sugar. Bake on the middle rack of the oven for 10 to 15 minutes, until the top is browned and the soufflé is just set but still very jiggly in the centre.

If you like, you can add a few drops of lemon or citrus juice over the soufflés after sprinkling the tops with sugar.

Frequently asked questions