Recipes for Goat Cheese Chevre Fresh Unopened or Opened

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup expired goat cheese chevre, crumbled

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper.
3. Heat the olive oil in an oven-safe skillet over medium heat.
4. Add the onion, bell pepper, and zucchini to the skillet. Cook until the vegetables are slightly softened, about 5 minutes.
5. Pour the egg mixture over the cooked vegetables in the skillet.
6. Sprinkle the cherry tomatoes and crumbled goat cheese chevre evenly over the egg mixture.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.
9. Serve warm and enjoy!

Ingredients

• 2 slices of bread
• 100g fresh or slightly expired goat cheese chevre
• 1 tablespoon olive oil
• 1 clove of garlic, minced
• Salt and pepper to taste
• Fresh herbs for garnish

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a small bowl, mix the goat cheese chevre, minced garlic, and salt and pepper.
3. Brush one side of each bread slice with olive oil and place them on a baking sheet, oiled side down.
4. Spread the goat cheese mixture evenly on the other side of each bread slice.
5. Bake in the preheated oven for about 10-15 minutes, or until the bread is toasted and the cheese is slightly melted.
6. Remove from the oven and garnish with fresh herbs.
7. Serve hot and enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach leaves
• 1/2 cup expired goat cheese chevre
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, make a horizontal slit in each chicken breast to create a pocket.
3. In a small bowl, mix together the goat cheese chevre, spinach, basil, oregano, salt, and black pepper.
4. Stuff each chicken breast with the goat cheese and spinach mixture, pressing the edges of the chicken together to seal the pocket.
5. Heat the olive oil in an oven-safe skillet over medium heat.
6. Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side, until browned.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
8. Remove from the oven and let it rest for a few minutes before serving.
9. Serve with your favorite side dishes and enjoy!

Ingredients

• Goat cheese chevre
• Mixed salad greens
• Cherry tomatoes
• Cucumber
• Red onion
• Fresh herbs
• Extra virgin olive oil
• Lemon juice
• Salt
• Black pepper

Instructions

1. 1. In a large bowl, combine the mixed salad greens, cherry tomatoes (halved), sliced cucumber, and thinly sliced red onion.
2. 2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to make the dressing.
3. 3. Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly.
4. 4. Crumble the goat cheese chevre over the top of the salad.
5. 5. Garnish with fresh herbs, such as basil or parsley.
6. 6. Serve immediately and enjoy!