RECIPE: Delicious Goat Cheese Appetizer

These items are available at Taste NY Todd Hill and other grocers.Hi there! This simple recipe makes a lovely appetizer platter or can be served at a family table along with grilled vegetables and meat. It only takes a few minutes to make and can made ahead of time and refrigerated. The creme fraiche cuts the tang and adds velvety mouth feel to the spreadable cheese. Most of the items were purchased from Taste NY at Todd Hill.

You will need one ramekin or small souffle dish to make the form. 

Goat Cheese Appetizer

(2) 4 oz plain Chevre (goat cheese) logs

1/4 cup Creme Fraiche

1 T Extra Virgin Olive Oil

Zest of one lemon

Cracked black pepper

1 tsp dried oregano, or 1T fresh oregano, chiffonade


1/4 cup slivered almonds, toasted


1 cucumber, peeled and slices into rounds.

1 package Rosemary Olive Saratoga Crackers


Combine ingredients above by stirring in a large mixing bowl or mixer.

Leaving space around the side edges of the bowl, press ingredients into the form bowl. Refrigerate for 1 hour to 1 day.


To toast slivered almonds, preheat oven to 300 degrees. Place nuts in a thin layer on cookie sheet and toast in oven, stirring every 3 minutes. For medium toasty almonds, it will take up to 20 minutes, but check and rotate frequently. Remove almonds from oven, led cool for 30 minutes.

Remove formed cheese mixture from refrigerator.

Place 2/3 of the cooled toasted almonds around the side of the cheese in the form bowl. Place a small plate of the same diameter over the top of the form bowl. Invert the bowl (encrusted cheese will now be right-side up on the plate). Cover the top of the inverted cheese form with remaining 1/3 the toasted almonds.

Place this plate on a larger oval, round, or square flat platter or tray. Surround the goat cheese form with the round cucumbers and break up Saratoga Crackers into bite sized pieces and add a spreading utensil and cocktail napkins or small plates for your guests. 

The cheese is best slightly cool or at room temperature. 


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