Goat cheese is one of the most versatile cheeses available. Whether you’re crumbling it over a salad or melting it in a panini, it’s hard to go wrong – especially when people who are allergic or intolerant to lactose often tolerate goat cheese better. With that in mind, here are some of the best goat cheese recipe for bringing out the full flavor of this treat.

Choose Your Favorite Goat Cheese Recipe

Appetizer: Best Ever Party Appetizer

(Source: AllRecipes.com)

Appetizers are a great way to introduce goat cheese recipes to people who haven’t tried it before. Additionally, these tasty little treats are easy to prepare ahead of time so you can focus on other details near meal time.

Total Time: 6 hours and 20 minutes

Servings: 10


  • 12 ounces goat cheese (solid, not crumbled)
  • 3 tablespoons extra virgin olive oil
  • 1 cup sun-dried tomatoes, packed in oil, drained and diced into small pieces
  • 1 cup black olives, chopped
  • 4 tablespoons fresh basil, chopped coarsely
  • 2 tablespoons fresh rosemary, chopped coarsely
  • 3 cloves of garlic, halved


Firstly, slice the goat cheese into one-inch pieces, then arrange them in a single even layer on a large platter.

In order, sprinkle the olive oil, tomatoes, olives, basil, and rosemary over the cheese.

Then, with a toothpick, insert the garlic cloves through the toppings and into the cheese. Leave the toothpicks in.

Finally, allow the treats to marinate at least six hours, or overnight, in the fridge. Remove the toothpicks (while leaving the garlic in place), and serve with warm French bread.

Main Dish: Goat Cheese Salmon

(Source: AllRecipes.com)

This delicious dish is easy to prepare, so you can make it even on days where you’re pressed for time. Also, the simplicity (and nutrition!) makes it one of my family’s favorite goat cheese recipes.

Total Time: 30 minutes

Servings: 4


  • Four salmon fillets, sized to preference
  • Half a cup herbed goat cheese (more if you have particularly large fillets)
  • 1/8 cup Dijon mustard
  • 1/8 cup mayonnaise
  • Salt and Pepper


Firstly, preheat the oven to 350 and grease a large baking pan. Arrange the fillets evenly on the pan, then make small on the fillets. Stuff each fillet with the goat cheese.

Then using a spoon, mix the Dijon mustard and the mayonnaise in a small bowl. Spread equal amounts of this blend over the top of the fillets. Season to taste with the pepper and salt.

Finally, bake the fillets for 15 minutes, or until the fish is flaky, and serve immediately.

Variation: Moreover, for a tangier treat, squeeze a little citrus juice over the cheese before adding the mustard blend. We prefer orange, but many people prefer lemon instead.

Main Dish: Goat Cheese And Arugula Over Penne

(Source: AllRecipes.com)

This delicious pasta salad works as the centerpiece for a normal meal or a side dish for a larger event.

Total Time: 25 minutes

Servings: 6


  • 5 1/2 ounces of crumbled goat cheese (flavored variations like herbed cheese are okay)
  • 2 cups arugula, coarsely chopped and stems included
  • 1 cup of cherry tomatoes, quartered
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons of minced garlic
  • 1/2 teaspoon black pepper, ground to taste
  • 1/2 teaspoon plus 1 pinch salt
  • 8 ounces penne


Firstly, cook the penne in boiling water with a pinch of salt until al dente (about 11 minutes for most brands.

Finally, while the pasta is cooking, add the other ingredients to a large bowl and thoroughly toss them together. Drain the pasta, add it to the cheese mixture, and toss to coat.

Serve immediately.

Variation: For a heartier meal, add a can of meat or fish (like chunky tuna) to the dish. Then mix this up separately with a liquid like a flavored dressing – otherwise, it’s likely to be a bit too dry.

Salad: Quinoa, Beet, and Arugula Salad

(Source: AllRecipes.com)

This salad has a tangy, sour flavor to it. Also, it makes for a surprisingly memorable dish.

Total Time: 1 hour and 35 minutes

Servings: 6


  • 1/2 pound of peeled and sliced beets
  • 1 cup red quinoa
  • 2 cups purified water, plus extra water for the steamer
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons granulated sugar
  • 1 clove of garlic, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, ground to taste
  • 2 sliced green onions
  • 3 ounces arugula, coarsely chopped
  • 5 ounces crumbled goat cheese (flavored versions are okay)


Firstly, using a steamer (over a pan on the stove or as an independent unit), cover the top and bring the water to a boil. Add the beets and steam until tender, about 7-10 minutes. Remove from the heat and set them aside.

Secondly, add the water and quinoa to a saucepan over high heat.

Then once it’s boiling, reduce the heat to medium-low and simmer, covered, until all the liquid has been absorbed. This usually takes about 15 minutes, but check a little earlier just in case.

While the quinoa is heating up, whisk together the olive oil, red wine vinegar, sugar, garlic, salt, and black pepper in a large bowl. Remove the quinoa from the heat when it’s done cooking, then add half the dressing while fluffing up the quinoa with a fork. Reserve the other half of the dressing.

Afterwards, cover the quinoa and cool in the refrigerator for at least 1 hour.

Finally, stir the green onions, arugula, goat cheese, beets, and the other half of the dressing into the cooled mixture. Toss lightly, then serve immediately.

Variations: This recipe has a lot of room for variation. Some people prefer normal quinoa instead of red, while others switch to millet. For a little more crunch, add some toasted pecans or walnuts. You can also substitute kale or spinach for the arugula.

Soup: Rich And Creamy Roasted Eggplant Soup

(Source: AllRecipes.com)

Eggplant and goat cheese go extremely well together, and this soup gives a great chance to melt your cheese into a soup. If you’ve never tried goat cheese that way before, you’ll wonder why you waited once you’ve tried this recipe.

Total Time: 1 hour and 45 minutes

Servings: 4


  • 3 halved tomatoes
  • 1 eggplant, halved lengthwise
  • 1 small onion, halved
  • 6 cloves of peeled garlic
  • 2 tablespoons of vegetable oil
  • 1 tablespoon fresh thyme, chopped
  • 4 cups chicken broth (or equivalent)
  • 1 cup heavy cream
  • 3 1/2 ounces crumbled goat cheese
  • Salt and pepper


Preheat the oven to 400 degrees. Place the tomatoes, eggplant, onion, and garlic on a large baking sheet and brush them with the vegetable oil. Roast the vegetables in the oven for 45 minutes. They should be tender and a bit brown by the end.

After removing the vegetables from the oven, scoop out the pulp of the eggplant and discard the skins. Place the pulp and the other roasted vegetables in a large saucepan, then add the fresh thyme and all of the chicken broth.

Bring the soup to a boil over medium heat, then reduce the heat and simmer for 45 minutes. The onion should be very tender at this point.

In batches, puree the mixture in a blender, food processor, or immersion blender. Return the pureed mixture to the pan, turn the heat to low, and stir in the cream. Bring it to a simmer. If necessary, thin it with additional broth.

Season to taste with pepper and salt. After scooping it into bowls, sprinkle it with goat cheese. Allow the cheese to melt somewhat while you wait for the soup to cool.

Variations: Add some rosemary for flavor or cubed chicken for a more robust meal. Also, some people like to substitute evaporated milk for the cream. Other herbs also go well in this soup, and an extra clove of pressed garlic added right before serving can give it more of a kick.

Dessert: Chevre Cheesecake

(Source: AllRecipes.com)

This delicious cheesecake is gluten-free, soy-free, and dairy-free. However, it’s so delicious that most people won’t notice this is one of your goat cheese recipes instead of a classic New York cheesecake. Whether you have food allergies or you just want a little slice of heaven, this cheesecake is the perfect dessert.

Total Time: 7 hours and 40 minutes

Servings: 12


  • 7 ounces of gluten-free gingersnap cookies, crushed finely
  • 1/4 cup margarine, melted (not butter!)
  • 2 pounds chevre (soft goat cheese), room temperature
  • 1 1/2 cups granulated white sugar
  • 4 eggs, room temperature
  • 3/4 cup coconut milk
  • 8 ounces coconut milk yogurt
  • 1 tablespoon gluten-free vanilla extract
  • 1/4 cup gluten-free all-purpose baking flour


Firstly, preheat the oven to 300 degrees. Line the bottom of a nine-inch springform pan with parchment paper.

Secondly, mix the crumbs of the gingersnap cookies with the melted margarine, stirring to combine fully. Press the crumb mix into the bottom of your prepared pan, and put the pan in the freezer to chill.

With an electric mixer on medium speed, beat the chevre and sugar in a large bowl until smooth. Add the eggs one at a time, fully blending in each one before moving on to the next. Blend in the coconut milk.

Then, all at the same time, add the coconut yogurt, the vanilla extract, and the gluten-free flour. Reduce the mixer speed to low and mix until just incorporated.

Afterward, pour the batter into the chilled crust and bake for 1 hour. Do not remove the cheesecake from the oven at the end of this time. Instead, turn the oven off and allow the cake to cool in the oven, with the door closed, for 2 more hours.

Finally, refrigerate for 4-6 hours, and serve.

Variation: Swap the white sugar for turbinado sugar for a more distinctive flavor. You can also sprinkle the top with chocolate (miniature chocolate chips are a good choice).

Now that you have these info, it’s time for you to select the goat cheese recipe that is right for you.

Featured image: CC0 Creative Commons, PDPhotos via https://pixabay.com.


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