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
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.
Bacon Wrapped Jalapenos With Chevre
What You Need