Goat's Cheese Recipes
Goat's cheese is a versatile ingredient in the kitchen: slice the firm variety for a lovely toasted goat's cheese salad, or combine soft goat's cheese with ingredients such as lentils for easy eating.
Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.
An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
Soufflés can be a bit tricky to get right, but if you're worried about them, these twice-baked versions are ideal as they combine all the fluffy loveliness of a soufflé with eminent good behaviour. Make them ahead or even freeze them if you prefer.
This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.
Toasted goats' cheese is a perennial favourite for veggies and non-veggies alike. Here, the blackened onions are the perfect foil for the cheese's rich creaminess.
This Middle Eastern salad is so pretty and summery, and if you have mint in the garden that is growing as wild as a jungle – as mine does – it's a wonderful way to use some of it!
This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.
Delia describes this vegetarian tart as the 'easiest and most sublime tomato recipe on record'. We're sure you'll agree - serve it at barbecues, picnics and any other outdoor event.
This galette recipe calls for lovely ripe red tomatoes for colour, and the preferred cheese in our house is Crottin de Chavignol, but any firm goats' cheese will do.
The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage. Serve them as a special first cours
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