Now, I am a sucker for goat cheese not only because goat cheese is one of the most delicious things on earth, but also because it comes from, well, goats. And I’ve been lucky enough to get up close and personal with a few goats in my time and really…could you ever resist these faces?
So back to my two boxes of goat cheese. They were given to me by my friends at Montchevre Goat Cheese, and among other things, they sent me a whole bunch of these babies.
These are perfect little 4 ounce goat cheese logs that come in all sorts of flavors, including honey, and cranberry, and peppadew. (I have no idea what a peppadew is, but I’ll be finding out.) And while these are perfect to just spread on a cracker and eat as is, I had bigger plans for the one that was just plain goat cheese. And those plans involved some of this.
And some of these.
And one of these perfect babies.
And as you might have figured out from the title, those plans were to take all these veggies and bake them up with cheddar cheese and goat cheese and a few other things to make a warm, creamy goat cheese dip. It would make a terrific springtime party dip, of course, but the Southern husband and I got ourselves a crusty roll of French bread and had it for supper one recent Tuesday night. Warm creamy goat cheese, perfect tender spring vegetables…Tuesday night doesn’t get much better.
Now if you’ll excuse me, I need to go find out how THIS tastes.
Thank goodness for goats! The end.
(Except for the recipe!)
Ingredients
Directions
Recipe adapted from Bon Appetit













framedcooks
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So.,,I’m totally going to a wine and cheese party to meet all of my new boyfriend’s friends next weekend. And I’m so officially bringing this. I think they’ll be head over heels.
New boyfriend, exciting! Once he tastes your cooking he’ll be even more head over heels than he already is!
Aww thanks love! Do you think this could be made ahead of time?? Like, if I baked it at my place do you think it would survive reheating at the friends’ place a few hours later?
Hmm. I think you could put it all together beforehand, and then bake it for the first time at your friends house. I think baking and then reheating might make the cheese a little rubbery. But you are a fabulous cook yourself, so if you think it would work, I trust your instincts!
Peppadews are little, usually marinated, peppers; some people stuff ‘em or use ‘em in salads. They’re just a little … not really spicy; more tangy
Oooh man, goat cheese is my Spring time obsession! This recipe looks and sounds right up my alley. I can’t wait to try it!
Hope you love it as much as I do!
Because I’m just the teeniest bit OCD … here’s a link to a Food & Wine goat cheese gratin that uses peppadews! Thought you might like it
http://www.foodandwine.com/recipes/pepper-glazed-goat-cheese-gratin
Thank you! Peppadews, here I come!
Have you ever tried goat cheddar? That is so tangy, yet cheddar-y. Kind of makes me think of a cross between regular cheddar and a really tangy sheep feta.
I live in the SF Bay Area of California, and several cheesemakers around here make it. I wish I could remember the creamery that makes the one I’ve tried most often. It would be excellent in something like this…dippish but also healthy.
No, I’ve never even heard of it, but it sounds delicious!!! I’m adding it to my must-find list.
You know it’s good when they come back for seconds
I keep looking at this picture and thinking and thinking and, you know, this would be outstanding with some lightly caramelized shoestring baby carrots – just cooked in butter or olive oil until they get a tiny golden coating to them. Mmmmm. I love carrots with creamy stuff, seems to really bring out their sweetness.
You DO, and carrots definitely make everything better. Yum!
Now, THAT is a taste of spring. Looks totally scrumptious, especially with all that lovely cheese.
Nothing says spring like cheese! (I mean veggies!)
I love the flavors of this, I’m a huge asparagus and goat cheese fan so I would go nuts over this.
Well then you MUST make this asap! Enjoy.
Nice way to enjoy some spring vegetables!
Thanks Kevin! I’m pretty much putting asparagus in everything I make this time of year, I love it SO much!