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. A bonus: it’s great fun to play with while forming the ball!
- 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 apricots, or cranberries
- 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!
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Happy 4th, and I never saw goat cheese I didn’t love. 🙂
Only one for me, the one my aunt made. She raise goats and her goat milk and cheese were extremely funky, especially for a child. Took me a while to try it again as an adult!
Tasty and pungent. Happy Fourth!
Happy Fourth of July to you too my friend! Fireworks tonight?
No fireworks for us. Instead, we’ll be going to the new Indiana Jones movie. It’s been three years since we have gone to the cinema. Looking forward to it!
Now that’s one I’d sit in a crowded theater to see!
We had a blast! Will be writing about it on Monday.
Thank you, Dorothy, I love all cheeses, got cheese specially.
Happy4th July!
Joanna
It’s one of my favorites as well! Happy Fourth Joanna!
Love Goat’s Cheese and this I am salivating for!
Enjoy your 4th of July celebrations. :))
You too Mary, Happy Fourth!
Love it! I’m firmly planted in the “yes, please” category when it comes to goat cheese, but I rarely have it at home because my hubby is in the “sneak one drop of goat cheese into that appetizer, and I’ll divorce you” category! 😂
Ha ha! My husband is like that with rhubarb!
Dorothy, I’m in 100% on cheese and mushrooms as appetizers. More for us!!!! 🧀🌿🍄🥖
That’s right! Maybe I shouldn’t encourage them to give it a try…
🤣🤣🤣
Happy Independence Day! ❤️🤍💙
Yes, please, to all on the platter and the cheese ball too!
I thought you would like these!
Goat cheese and cranberries?! Count me in. Have a lovely fourth!
You too! Have a wonderful day.🇺🇸
During my vacation in France in May I discovered and unusual recipe for a cheesecake using goat cheese. It’s called Torteau Fromage. Here’s a description of the cake and the recipe.
http://cowgirlchef.com/tourteau-fromage/
This cake is unique and quite delicious.
What a great story, and intriguing story! I am definitely bookmarking this and putting it on my to-do list!
I love the way you always adjust your recipes to accommodate people’s taste and needs Dorothy!
Thanks Jenna! There are definitely some hurdles when it comes to feeding my extended family, and I love to make everyone feel cared for, so I fiddle around!
I am in the goat cheese loving camp, and most recently had one with blueberry and one with strawberry.
That sounds really tasty!
Enjoy your holiday. Hope you get sunshine.
It’s sunny now, so I’m hopeful! Gathering at my daughter’s at 3 p.m., fingers crossed.
Cheese balls are great!
They are fun, aren’t they? And you can tuck lots of little surprises inside.
I belong to those who love goat cheese in any form, so I’m on board with these tasty recipes.
Happy 4th of July! 🙂
Happy Fourth Ronit! Are you making anything yummy today?
Thank you, I had to work for most of the day, but it ended up with lots of tasty foods and beautiful fireworks! 🙂
Mixing the goat’s cheese with nuts and fruit looks like a great call. Happy 4th of July over there – enjoy your festivities!
Thanks Kevin, we had a lovely time!
You had me at the title!! Happy 4th from this Canadian gal, Dorothy!
Thanks so much Christy! We had a great time. My daughter hosted this year, so I didn’t really have to do much.
Hope you had a fun fourth! I know I am going to have fun with this . . . ad I seem to love most goat cheeses I have met . . . 🙂 !
Most of my blog friends seem to appreciate goat cheese as well! We made the ball for the Fourth, and it disappeared very quickly!
Happy 4th of July, Dorothy and why not celebrate with these delicious sounding goats cheese balls 🙂
I did make another goat cheese ball, and it was gobbled up quickly!
I bet it was… I wish I was a guest at your table I would be tucking in 😘
Thanks Carol!
My first experience with goat cheese was in a salad with dried cranberries, candied walnuts and sliced pears. The goat cheese had been rolled into small balls, breaded and fried. The tangy, heady flavor of the cheese mixed with the sweetness of the other ingredients made for a religious experience. Even now, after so many years, my salivary glands do a happy dance at the thought of that salad.
Your recipe today looks fantastic. I might have to move up there and let you feed me all day!
Thank you, and that salad sounds really incredible!
I make a goat cheese stuffed grape leaf that i should probably write a recipe for when I can rob some grapevines.
There’s plenty of room here in Vermont, especially if you like trees. And quiet.
Mmm. Goat cheese stuffed grape leaves. How decadent! Now my mouth is watering!
I am a member of the goat cheese lovers! Great recipe!
It seems my blog friends are mostly in the yes category!
Dorothy you know just how to get my mouth watering. Goats cheese, chevre, neufchatel, cranberry chutney and mushrooms…. what a delicious sounding combination. Inspiring! Keep up the great work.
Thank you! They are great ingredients!
Oh my, these look and sound amazing!! I think I’ll make them this weekend 😁
Thank you! I’m sure you will be pleased!
Both of these recipes sound wonderful! I’m a big fan of both mushrooms and goat cheese! 🙂
Thanks Nancy, they go together great!
There are very few cheeses that my husband and I don’t like. Cow, goat and sheep are all good as far as we are concerned and you mushroom and cheese appetizer would be very much enjoyed.
Thank you Karen! You are definitely with the majority!
Oh my! What a mouthwatering combination! I hope you had a great time!
Thank you! We do always try to have a good time, especially around the table.
I love everything about this recipe, especially the goats cheese Dorothy!
Thank you! Delicious and easy!