I've written a few recipes using French goat's cheese previously, and today I've got a few more for you. They're all pretty simple, as the cheese is so delicious by itself that I don't want to overcomplicate things. These recipes use three different types of goat's cheese, but they're interchangeable so don't worry too much if you can't find the exact cheese I've used. Any good French goat's cheese will do.
Roast peppers with goat's cheese, pesto and olives
8 mini bell peppers (red, yellow and orange)
French goat's cheese log
1 jar marinated mixed olives
1 jar tomato and ricotta pesto
Bread, to serve
Preheat the oven to 200C. Slice the peppers in half, removing the seeds. Add a slice of the goat's cheese to each pepper and drizzle with olive oil. Spread the stuffed peppers out on a baking tray and cook for ten minutes. Add a teaspoon of pesto to each pepper and cook for another five minutes. Remove from the oven and scatter capers and olives over the peppers. Serve with chopped parsley and a thick slice of bread.
Cheese on toast with crispy onions
2 red onions
French goat's cheese camembert
1 half baguette
Salt and pepper
Finely slice the red onions and add to a pan with a drizzle of olive oil and a knob of butter. Slowly cook over a low heat for 30-40 minutes until the onions are caramelised and starting to crisp.
Slice the baguette on the diagonal and drizzle with olive oil. Spread thickly with the goat's cheese camembert, sprinkle with salt and pepper and place under a hot grill for three minutes.
Top the toast with crispy onions to serve.
Goat's cheese soufflés
Pinch of breadcrumbs
10g plain flour
1 tsp Dijon mustard
40g soft fresh French goat's cheese
Salt and pepper
Butter 2 ramekins then add a small amount of breadcrumbs and shake until they've coated the ramekin. Tip out any excess.
Preheat the oven to 200C.
Melt the butter in a pan, then add the flour and stir. Remove from the heat and add the mustard and milk, bit by bit, whisking until the mixture is smooth Return to the heat and simmer,whisking until the mixture is thicker and creamy. Remove the pan from the heat, add the egg yolks and whisk in with the fresh goat's cheese. In a separate bowl whisk the egg whites until soft peaks form. Fold the egg whites through the egg/flour/cheese mixture, then divide the mix between the ramekins.
Cook the soufflés for 10 minutes, or until they are just set. Serve immediately.