Goat cheese has become really popular. Cheese seems to be that way. It's like there's always some new cheese homecoming queen that is currently the popular cheese. In the 80's Pepperjack was all the rage. Then Brie...all you ever heard was Brie Brie Brie. Then, asiago which I hate. After that we learned Gorgonzola is different but similar to bleu cheese and goes great on a salad with pear. We then discovered we couldn't eat just Parmesan but HAD TO BE SURE it was Parmasano Reggiano because that was better. Buffalo Mozzarella began showing up on menus paired with ripe vine ripened tomatoes and freshly snipped basil. (my fav) Now, it seems like the newly crowned princess of cheeses is Goat. I have loved Goat for awhile but now am seeing it used in many ways that I am loving so much! Don't scared of the goat you guys. It's got the consistency of cream cheese, but is sharp and can be used on a lot of stuff. It comes in a log and is just so yummy. Here are some ways to use goat cheese and begin your very own affair.
Appetizer: take french baguette, slice it, drizzle with olive oil, salt and toast in the oven until not super crisp. Spread Goat cheese on top while it's still hot. Top with finely chopped toasted walnuts and drizzle liberally with honey.
Salad: fresh greens, roasted beets (short cut, get a can of whole beets, quarter them and roast them in the oven then cool completely), goat cheese, candied pecans and a great vinaigrette.
Entree: Fillet Mignon crusted in rosemary, thyme, kosher salt and black pepper, topped with a single slice of goat cheese as soon as it's done. Broil goat cheese under broiler to brown. Serve with spinach and sauteed mushrooms.
Dessert: In a bowl, arrange fresh Bing cherries, figs, dates, apricots and apple slices. Serve with goat cheese drizzled with honey on the side.
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