This nibble is lunch, or supper, or a very quick first-course for a casual dinner party. Or slip into goat cheese quietly with a flavorful retro-inspired cheese ball, perfect for the Fourth of July celebrations.
Half of our family loves goat cheese, and half do not. In fact, a couple put it on their terrible, don't even let me see it, list. So I wouldn't make a whole family meal around it. However, with this appetizer, or lunch, or whatever you want it to be, you can make half with the help of the goat, and half with whatever the others want. Everyone is happy.
A range of the funky
There are mild goat cheeses, and really heady ones people often describe as barnyard funk. If your first experience was with the latter, you might never want to even try it again! But it's worth it to give it one more chance, with a mild one this time, perhaps mixing it half and half with a Greek feta or mild cream cheese. If you like a nice Greek feta, this can be a little step toward acquiring a taste for goat cheese. Feta is a sheep cheese that probably has a little goat in it as well; I hope I didn't spoil it for you!
You might have to try a few to find the one you like
Every Chèvre is different, with varying levels of funk. Even the same cheese produced on the same farm will vary considerably by time of year, the pasture they are grazing in, or even the breed of the goats themselves. Some farmers say that when the male goats are kept nearby, the milk of the females has a much stronger flavor. Look for a tasting at a farmers market if you are curious about the different varieties.
Easily digested
The flavor is unique, yes, but its digestibility rivals that of traditional cow's milk cheeses. A good protein and calcium source, featuring healthy fats, vitamins, and minerals. It has slightly more calcium and slightly less fat and cholesterol than cow's milk cheeses. Additionally, some of the fat in goat cheese carries a beneficial fatty acid with anti-bacterial and anti-inflammatory properties.
The chèvre here lends a lovely tang to this open-face sandwich. The pesto is spread thinly, just a hint of the basil and garlic. The creamy layer really adds to the dish, but the focus is still primarily on the mushrooms.
Enter, cranberry chutney
I've added the chutney to brightened the whole thing up a bit. It is a little sweet and tart, and blends beautifully with the earthy mushrooms and onions. You can substitute another chutney if you like, it's your dish.
You can easily make this dish using vegan cream cheese if you do not consume dairy at all; it will still be delicious.
Plain or fancy, your choice
Look for a nice mix of wild mushrooms for the most interest. This mix included oyster mushrooms, shiitake, and maitake, and it was delightful. But you can use whatever you find, even the simple white button mushrooms would be delicious here. They are often passed by for the sexier varieties, but they are the LBD of the fungus world, and are readily found and eager to be dressed up with just the right accessory.
Enjoy your Fourth of July celebrations today with family, friends, and lots of good food. Here's hoping your weather holds!
Chèvre and Wild Mushroom Baguette
(The rest get pesto with a bit of Parm, just to keep them happy
- 2 tbsp. extra virgin olive oil
- 8 oz. mixed wild mushrooms, sliced thickly
- ½ medium purple onion, sliced thinly
- 6 oz chèvre, feta, or cream cheese, even vegan cream cheese, or a mix
- 1 heaping tbsp. cranberry apple chutney, more or less
- 2 scallions, whites and greens, chopped
- Pesto and parm for the others
- Baguette
In a large, heavy skillet, heat olive oil and add the mushrooms over medium high heat and season with salt and pepper.
When the mushrooms are browned on first side, flip and add the onions. Continue to sauté until everything is tender. Set aside.
Slice the baguette in half lengthwise to make two long flat halves. Lightly toast under the broiler for just a minute or so.
Mix together the goat cheese, chutney, and fresh scallions,
Spread each half of the baguette with goat cheese to your desired thickness. Pop back under the broiler just until the cheese softens nicely and the baguette starts to brown on the edges.
Remove from the oven and top with the mushrooms. Cut into desired portions, and drizzle with a bit of your best olive oil.
For your goat cheese haters, just save some of the baguette, smear it with the pesto, top with a bit more Parmesan and pop it under the broiler at the same time. Don't worry if a drop of the goat cheese hits one of those, it won't matter, and once in a blue moon someone will taste a bit and realize they don't really hate goat cheese.
Coward's Goat Cheese Ball
If you're not careful, you'll start loving goat cheese! Begin with this retro favorite.
I used cashews and almonds here, and minced dried apricots in the filling because that is what we had on hand. The vintage recipes all used pecans or walnuts, but use what you like.
Use full-fat, Neufchatel, or vegan cream cheese here. You can make this vegan by substituting more vegan cream cheese for the goat.
The dried fruit really gives this a little attitude, and the lemon juice wakes it up.
- ½ cup nuts of choice
- ½ packed cup parsley
- Few basil leaves
- Sprig of thyme
- 4 oz. mild goat cheese, room temperature
- 4 oz. cream cheese of choice, room temperature
- Splash of Worcester sauce
- Few shakes of hot sauce, I used Cholula
- ¼ cup minced dried cranberries or apricots
- Pinch of salt
- Squeeze or two of lemon juice
In a food processor, combine the nuts, parsley, basil, and leaves from the thyme. Process until nuts are broken up and leaves finely minced. Place on a saucer.
Combine the rest of the ingredients and mix well. Wet your hands and scoop out the mass of cheese and form into a ball.
Roll in the nuts and herb mixture until well coated. Press all of it into the ball, and finish forming the ball. Refrigerate at least two hours.
Serve with crackers or cut-up veggies or fruit.
Happy Fourth of July!
© Copyright 2023– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let's Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working Group World Central Kitchen
No comments:
Post a Comment