Baked goat cheese and bruschetta dip is a warm, indulgent blend of creamy goat cheese and a vibrant, fresh tomato topping, perfect for dipping into with your favorite crusty bread or crisp crackers.

A classic French salad makes a satisfying lunch or dinner, with warm breaded rounds of goat cheese atop a mix of pleasantly bitter greens in a Dijon dressing.

This is an uncooked goat cheese made in little cakes ... I also like it in salads or as a topping for baked potatoes.

Chèvre is the French word for goat, and it refers to goat's milk cheese, which has a unique tang that helps it stand apart.

Spread the vegetables in the prepared baking dish. Scatter the goat cheese and mint on top. In a bowl, beat the eggs until light and fluffy, about 3 minutes. Pour the eggs over the vegetables and ...

Line a 1 quart bowl with cheesecloth/muslin with plenty of overhang. Bring the goat cheese to room temperature. Using clean and slightly damp hands, press a small amount of the cheese into the ...

Transfer to a cutting board and coarsely chop. When potatoes are done cooking, remove from packets and toss with scallions and goat cheese until well combined. Season with salt and pepper.

Directions Preheat oven to 350 degrees. Cut zucchini into matchsticks about 2 inches long and ¼ inch thick. Thinly slice spring onions. In a large frying pan, heat olive oil over medium-­high ...

Separate the eggs and add to the yolks to the milk mixture. Crumble in the cheese and mix well. Whisk the whites with a pinch of salt to stiff peaks. Fold a third of the egg white into the cheese ...