Chevre is a delicious, soft cheese that is so easy to make. All you need to do is add a packet of chevre culture to a gallon of goat’s milk, let it sit and then drain the curds in a butter muslin. You don’t always have to use goat’s milk either, you can easily use cow’s or sheep’s, using the same directions.

If you don’t feel like making your own Chevre, you can purchase it at Shisler’s Cheese House, our Goat’s is to die for!

Endive Stuffed With Goat Cheese

What You Need

1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel oranges)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper

What To Do

Preheat oven to 350F

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350F for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan.

Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

Credit: myrecipes.com/recipe/endive-stuffed-with-goat-cheese-walnuts

Bacon Wrapped Jalapenos With Chevre

What You Need

10 jalapenos
4 ounces soft goat cheese
7-8 slices low-sodium, center-cut bacon

What To Do

Preheat the oven to 400F.

Cut the bacon slices into thirds.

Slice the top off each jalapeno, then cut each jalapeno in half. Remove the stems and seeds.

Fill each half jalapeno with about one teaspoon of goat cheese. Wrap each jalapeno in a third of a slice of bacon.

Put the wrapped jalapenos on a baking sheet and cook for 15 minutes. Then, turn on the broiler and broil for an additional 5 minutes.

NOTE: Serving size is two poppers.

Credit: healthyrecipeecstasy.com/spice-up-your-super-bowl-sunday-goat-cheese-stuffed-bacon-wrapped-jalapenos/

Goat Cheese Stuffed Peppadews

What You Need

6 ounces soft goat cheese, room temperature
2 large garlic cloves, minced
2 tablespoons chopped fresh basil, chives, thyme, or other fresh herbs
2 tablespoons heavy cream or half-and-half (as needed)
salt and pepper, to taste
1 jar Peppadew peppers (about 20-30 peppers)

What To Do

In a bowl, combine goat cheese with garlic and herbs, stirring until evenly incorporated. Add cream as needed, 1 tablespoon at a time, to thin out filling if necessary (the amount needed will depend mostly on the softness of your goat cheese). The filling should be the consistency of buttercream frosting.

Season to taste with salt and pepper.

Fill each Peppadew with about 1/2 teaspoon of filling. I find it helpful to load the filling into a piping bag fitted with a 1/4-inch round tip, which makes it very easy to neatly fill each pepper completely full.

Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.

Credit: loveandoliveoil.com/2013/10/goat-cheese-stuffed-peppadews.html