Heartland Creamery chevre makes a great substitute in recipes which call for cream cheese. Use them in your own recipes, or try some of these new Heartland Creamery favorites!
Cranberry Pecan Cheese Blintz
8 oz. Cranberry Pecan Heartland Creamery Chevre, room temperature
1 egg yolk
1 c. plus 2 tbsp sugar (divided)
1/2 c. butter
1 tbsp. cinnamon
1 20 oz. loaf of white sandwich bread
In a bowl, mix chevre, egg yolk and 2 tbsp of sugar until well blended. Cut crusts off of bread. Use a rolling pin to roll bread flat. Evenly spread 1 tbsp of cheese mixture onto each piece of bread, then roll up in a jelly roll fashion. Slice each roll into 3 pieces. Melt butter in a small bowl. In another bowl mix remaining sugar and cinnamon. Dip each piece in butter, roll through the sugar mixture, then place on a greased baking sheet. Bake at 350 for 15 minutes. Yields 4 dozen blintzes.
Chocolate Peppermint Chevre Truffles
6 oz. bittersweet chocolate (not unsweetened), chopped
6 oz. Natural Heartland Creamery Chevre
1/2 tsp. vanilla
2-3 drops peppermint oil
Variety of coatings (unsweetened cocoa powder, chocolate jimmies or melted chocolate)
In a double-boiler or metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Remove bowl from pan and let chocolate cool while you proceed to the next step. In a medium bowl mix together chevre, vanilla and peppermint oil until well blended. Mix in the chocolate until it is combined well. Cover and chill in the refrigerator until firm (about 1 hour). Using a melon-baller or mini ice cream scoop, form the mixture into balls and roll into coating. If the mixture begins to get soft and sticky when rolling, put it back in the refrigerator until firm again. After coating place the truffles on a baking sheet lined with parchment paper and chill until firm (about 15 minutes). Yields 40 truffles.
12 oz. Natural Heartland Creamery Chevre, room temperature
1 1/2 tsp. minced garlic
1/2 tsp. ground oregano
1/8 tsp. black pepper
1 tbsp. milk
1 generous tbsp. pesto
2 tbsp. bruschetta
Line a miniature loaf pan, a 6 inch springform pan or a 12-16 oz bowl with clear plastic. In a mixer or bowl combine the first five ingredients, blend well. Spoon a fourth of the cheese mixture into the bottom of the prepared pan, spread evenly. Top with a generous tbsp of pesto, spread evenly. Spoon half of the remaining cheese mixture into the pan, spread evenly. Top with the bruschetta. Add remaining cheese mixture, spread evenly. Cover with clear plastic and press gently to pack down. Refrigerate for several hours or overnight. To serve, uncover and invert onto serving platter. Garnish with tomato, parsley, oregano or almonds. Serve with crackers.
Mini Chevre Cheesecakes
12 vanilla wafers
8 oz. Natural Heartland Creamery Chevre, room temperature
8 oz. cream cheese
1/2 c. sugar
1 1/2 tsp. vanilla
1 tbsp. flour
Preheat oven to 325. Line muffin pan with paper liners. Place a vanilla wafer into each paper liner. In a mixing bowl, beat chevre, cream cheese and sugar until light and fluffy. Scrape sides of bowl down, add vanilla and mix. On slow speed add 1 egg at a time until fully incorporated. Fill each paper liner with cheese mixture almost to top. Bake for 15-17 minutes. Refrigerate for 2 hours or overnight. Then add your favorite topping. Yields 12 cheesecakes.
Chevre is delicate enough to nestle in a bed of fresh baby greens, yet pungent enough to hold its own in a more complicated salad. You will be surprised where the “secret ingredient” turns up in the recipes that follow.
Summer Melon with Prosciutto
1 well- ripened cantaloupe
8-10 slices prosciutto
3.5 ounces Heartland Creamery Chevre at room temperature
Spread each prosciutto slice generously with chevre. Peel and seed cantaloupe. Slice into 8-10 wedges. Wrap the melon slices with the meat/cheese slices. Chill and serve. This is lovely garnished with fresh mint.
Apple and Goat Cheese Salad
1/2 pound Boston lettuce
3.5-ounce log of plain Heartland Creamery Chevre
1 large apple
1 tablespoon butter
Serve with your choice of dressing or try the dressing below:
Cut apples into 1/2-inch thick slices, do not peel. Melt butter in a sauté pan and cook apples over medium heat for 5 minutes. Slice the chevre into 2 pieces and place on top of apples. Cover and let cook 3-4 minutes. Cheese will melt somewhat and cover apples. Wash lettuce and dry. Divide into 2 servings onto salad plates. Top with cooked apple and cheese blend. Serve with poppy seed dressing. Serves 2.
Land and Sea Salad
3/4 cup light mayonnaise (I use Veganaise)
1/2 cup light sour cream
1/4 teaspoon cayenne pepper
Dash of Tabasco sauce
1 pound crab meat
2 ounces chevre, crumbled or cubed
1 bunch green onions chopped
Combine first 4 ingredients. Add crab and cheese, toss gently. Serve on crisp crackers such as bagel thins and top with green onions.
Spinach, Avocado, and Chevre Salad
1 large avocado
1/2 pound baby spinach leaves
1 cup grape tomatoes
1 bunch green onions, chopped
3.5-ounce Heartland Creamery Chevre log
Salt and Pepper
Peel and pit avocado. Cut into slices, drizzle with limejuice to keep from browning. Wash spinach and tomatoes. Chop green onions. Put spinach, tomatoes, avocado and onions into a bowl and toss. Plate the salad ingredients then add the chevre. Drizzle with olive oil. Add salt and pepper to taste. Serve immediately. Serves 2-3
Onion and Goat Cheese Filled Wontons
3 small sweet onions, chopped
4 ounces goat cheese
1/4 teaspoon garlic salt
Wonton Wrappers (24)
Oil for frying
Sauté onions in olive oil until translucent. Stir frequently to keep them from overcooking. In a small bowl, combine cooked onions, goat cheese and garlic salt. Place small amount of filling in each wonton wrapper, making sure to seal edges well. Heat oil in skillet until hot and fry each wonton until golden. Makes 24 wontons.
Oil, Vinegar and Tomato Salad Dressing
1/2 cup cider vinegar
1/4 cup honey
1/2 cup oil (safflower)
3/4 cup tomato juice
1/2 teaspoon salt
Blend ingredients in a jar with a lid. Shake well and serve over salad. Will keep in refrigerator for several days.