Something unusual and tasty to try
By Morgan Hannah, Life & Style Editor
Ah, goat cheese. A delicious allergen-sensitive substitute that is healthier than many of its counterparts. In fact, some people can find it easier to digest goat cheese than cow cheese. Additionally, to me at least, the cheese has more flavour and versatility. Speaking of which, here are some fun and unusual recipes to give a try!
Goat cheese “cheesecake” bites
Silky, smooth, sweet, and not too bad for ya—these cheesy snacks will have you reaching for more.
Ingredients:
1/3 cup powdered sugar
1/3 cup vanilla Greek yogurt (substitute dairy-free yogurt as an alternative)
1/2 teaspoon vanilla extract
2 ounces goat cheese, softened
15 thawed frozen mini phyllo pastry shells
blueberry or strawberry preserves
Method:
Preheat oven to 350 degrees. Combine powdered sugar, yogurt, vanilla, and goat cheese in a medium-sized bowl. Then beat with a mixer or a fork until smooth. Spoon about 1 and 1/2 teaspoons of filling into each phyllo pastry shell. Spoon 1/2 a teaspoon of blueberry or strawberry preserves onto each. Put in oven for 10 to 12 minutes. Let cool for 3 minutes.
Honey-orange whipped goat cheese spread
Versatile, easy to make—and delicious! This spread is a crowd-pleaser as much as it is a guilty pleasure.
Ingredients:
1/2 cup plain Greek yogurt (substitute dairy-free yogurt as an alternative)
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1 teaspoon grated orange rind
2 ounces goat cheese, softened
Method:
Mix together yogurt, honey, olive oil, orange rind, and goat cheese. Beat with a mixer or a fork until light and fluffy—it takes about 1 minute. Then serve on top of pancakes, waffles, oatmeal, or toast.
Bacon and goat cheese jalapeño poppers
How can you say no to bacon and cheese with a little heat? I am a huge fan of jalapeño poppers and making ‘em dairy-free makes them even better!
Ingredients:
2 ounces goat cheese, softened
1 tablespoon grated red onion
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
8 medium jalapeño peppers (halved vertically and seeded)
3 centre-cut bacon slices (cooked and crumbled)
2 tablespoons red pepper jelly
1 teaspoon water
Method:
Preheat oven to 375 degrees. Combine the goat cheese, grated red onion, salt, pepper, and onion powder in a medium bowl. Stir well to mix. Arrange pepper halves on a pan and divide filling among peppers. Bake for seven minutes or until peppers are tender and beginning to brown. Sprinkle with bacon. Combine jelly and water in a microwave-safe bowl; microwave for 30 seconds (or until saucy) and drizzle evenly over peppers.
Goat cheese and cremini oatmeal
In Indonesia, oatmeal is eaten savoury. It shocked me the first time, but then I thought “why not?” Oatmeal is such a versatile base for meals!
Ingredients:
3/4 cup water
1/2 cup old-fashioned oats
1 teaspoon olive oil
1/2 cup sliced cremini mushrooms
3 tablespoons crumbled goat cheese
2 tablespoons half-and-half (substitute dairy-free creamer as an alternative)
1/8 teaspoon chopped fresh thyme
salt to taste
Method:
Bring water to a boil in a medium saucepan and stir in oats and a dash of salt. Reduce the heat and let it simmer for five minutes, stirring occasionally. Heat olive oil in a skillet over medium heat—then add mushrooms to pan and sauté for four minutes. Stir in 1 and 1/2 tablespoons of crumbled goat cheese, half-and-half or a nondairy alternative, about 1/8 teaspoon of salt, and thyme into warm oatmeal. Top with mushrooms and 1 and 1/2 teaspoons of crumbled goat cheese.
