When I found out with one week remaining in my kitchen-blogging month that I was not permitted to eat gluten or dairy or steak or a lot of other yummy things, my friend Suzanne from the blog CoffeeSnob318 stepped up to talk to you about cheese.  I simultaneously LOVE her for really connecting to this month’s series — I mean, if this wasn’t so well linked and didn’t include a Pinterest board (I am so terrible with Pinterest) it could be me talking! — and HATE her because I can’t eat goat cheese right now and this totally reminds me how much I love it.  And that’s what real friends do, right?  They meet you right where you are and share your overwhelming passion for delicious things.   To Suzanne — thank you.  And to the rest of you?  Enjoy! 

An Ode to Goat Cheese

When you ask normal people what their favorite food is, you will usually get answers like “pizza” or “steak and potatoes.” You might get answers like “Italian” or “Mexican.”

When you ask me what my favorite food is, the answer you get is “goat cheese.” I have a whole Pinterest board dedicated to it.

I love goat cheese. Whatever one puts with it, I will eat it. Goat cheese with pasta? Great. Goat cheese with fruit? Awesome. Goat cheese smeared on a piece of toast? Breakfast of champions.

It’s so versatile. I generally like a food to pick a category – sweet or savory – and stick with it. Goat cheese, however, can do both. It can add a nice tang and some creaminess to a main course, making the dish tastier and a little bit fancier. Or you can top slices of fruit with it, drizzle it with a little honey, and you have a simple yet elegant dessert.

Here are some of my favorite things to do with goat cheese, organized by category.

Appetizers

  • One of the simplest appetizers in the world is grilled or toasted bread, spread with something delicious and topped with something else delicious (and ideally, pretty).

Observe:

Rye Radish Goat Cheese Toast

This is just rye toast with goat cheese and radishes. It took me ten minutes to put together a whole plate of them, and people LOVED it. You can top it with anything. I also am a big fan of roasted peppers, olives, roasted stone fruits (apples, pears, peaches, etc.), and caramelized onions.

Meals

  • Adding goat cheese to pasta, as in this Meyer lemon spaghetti, makes whatever else you’re doing with the pasta ten times better.
  • Use it as your cheese of choice on pizza.
  • Crumble it into a salad.
  • Spread it onto bread, top it with another slice of bread, and pan fry it for the best grilled cheese sandwich you will ever eat in your life. Sundried tomatoes, various peppers, or spinach make a nice addition to this sandwich as well.

Breakfast

  • Goat cheese in an omelet, frittata, or quiche. Do it.
  • Put it in your biscuit batter (or squish it into the canned ones and pretend you made them from scratch, because they’re going to taste like it).
  • Or, as I mentioned before, use it as your toast topping. Maybe add some jam. Maybe you want to invite me over. I’ll bring the coffee.

Dessert

  • Goat cheese makes a great tart topping.
  • You can also wrap goat cheese in phyllo dough, bake it, and then drizzle it with something sweet (or dust it with powdered sugar), for a real crowd pleaser. And you can call them something adorable like goat cheese cigars.
  • One of the simplest (and thus, one of my favorite) desserts is grilled fruit topped with a dollop of goat cheese.

 

As you can see, goat cheese is versatile and awesome. What are some of your favorite things to do with goat cheese?

This guest post by Suzanne Terry is number 29 of the #write31days project 31 Days in the Pink-Briefcase Kitchen. You can follow along with the series each day in October. An archive of posts is available here, or just click on that big button on the right sidebar.

Suzanne Terry is a fiction writer, public speaking teacher, and unapologetic coffee snob. She lives in Denton, Texas, where she is happy to be surrounded by college students, coffee shops, and farmers’ markets. She blogs sporadically at http://coffeesnob318.wordpress.com/.

An Ode to Goat Cheese (Or, a Guest Post by Suzanne Terry)
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