G is for Goat Cheese

Today's guest blogger is Jordan (also known as TARDIS girl), another fellow consultant at the Undergraduate Writing Center, co-founder of Frenzied Novelists, and all-around fun person. Jordan and I have been friends ever since we were at a random meeting in January of 2011. She saw me and said, "Hey, aren't we in class together?" I said, "Yeah. Is that a TARDIS on your backpack?" We really didn't have much choice about being friends after that. Jordan blogs at The Kitchen Klutz.

TARDIS girl, here, ladies and gentlemen. I have a confession. I am a goat cheese addict. Despite its high price, I buy about 8 oz every week and use it in a variety of dishes. Goat cheese has a multitude of uses. Eat it alone, in a quiche, in a pasta, on a salad -- it’s the perfect accompaniment to so many things. Here is an adapted version of a Giada de Laurentiis recipe, the recipe to which I owe my addiction and my unreasonable grocery bill.

Source: Slightlynorth on flickr.

Goat Cheese Toasts

3 tablespoons olive oil
8 oz goat cheese (Montchevre brand)
4 oz cream cheese
Parsley, thyme, and oregano to taste
1 tsp lemon juice
Salt to taste

Crostini or bagel crisps, about 36

Pulse all ingredients in a food processor. Spread over crostini and let your addiction begin.


Find more goat cheese-related recipes at The Kitchen Klutz.

Cheers!