21 Easy Goat Cheese Appetizer Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cranberry Goat Cheese Log

Cranberry Goat Cheese Log with Pecans and Herbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’]

Delicious cranberry herb goat cheese log that’s perfect for the holidays! With pomegranate, parsley, pecans, cranberry sauce, honey and cracked black pepper.

Ingredients

• 8 oz. goat cheese log ((can use two 4 oz. logs pushed together))
• 2 Tbsp. chopped parsley, divided
• 1/4 cup pomegranate arils
• 1/2 cup toasted pecans, chopped*
• 2/3 cup cranberry sauce, divided
• 1 Tbsp. honey
• Fresh cracked pepper

Instructions

1. Mix 1 Tbsp. chopped parsley with the pomegranate arils and pecans in a small bowl.
2. Smear half of the cranberry sauce on a serving plate.
3. Place goat cheese log on serving plate on top of cranberry sauce. 
4. Pat pomegranate/pecan/parsley mixture onto cheese letting any extra fall around the log onto the plate.
5. Spoon remaining cranberry sauce over the top of the log.
6. Sprinkle with remaining 1 Tbsp. chopped parsley, drizzle with honey, and then top lightly with fresh cracked pepper.
7. Serve immediately with crackers, toasted bread, and/or sliced veggies.

2. Goat Cheese and Sun-Dried Tomato Mushrooms

Goat Cheese & Sun-Dried Tomato Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’24’]

Creamy and full of flavour. These mushrooms will melt in your mouth. This recipe serves double-duty as an easy appetizer or a succulent side dish.

Ingredients

• 24 mushrooms
• 1 tbsp vegetable oil
• 5 oz soft goat cheese (140g)
• ½ package cream cheese (8oz/250g package)
• ⅓ cup oil-packed sun-dried tomatoes (drained, rinsed and chopped)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp lemon juice
• ¼ tsp pepper

Instructions

1. Remove stems from mushrooms; place caps, hollow side down, on foil-lined rimmed baking sheet. Brush with oil. Bake in 400°F oven for about 8 minutes. Let cool; drain off liquid. Place, hollow side up on clean foil-lined rimmed baking sheet.
2. In a bowl, mash together goat cheese, cream cheese, sun-dried tomatoes, parsley, lemon juice and pepper. Spoon into mushroom caps.
3. Bake in 375°F until golden, about 12 minutes.

3. Goat Cheese and Roasted Fig Tartlet

Roasted Fig Tartlet Appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’20’, ’20 servings’]

These Goat Cheese and Roasted Fig Tartlet are sweet, savory, creamy and crunchy all in one bite. These appetizers can be made a few days ahead of time, and the recipe is also very adaptable.

Ingredients

• 10 Mission figs
• ¼ tsp cracked black pepper (not finely ground black pepper)
• 1 – 2 tbsp honey
• 2 tbsp sherry or brandy or bourbon
• 8 oz goat cheese (softened (226 grams))
• 2 tbsp chopped chives
• 2 – 4 tbsp whipping cream
• 2 tsp lemon zest
• Cracked black pepper to taste
• 20 mini phyllo cups (baked)
• Extra honey

Instructions Roasted Figs

1. Preheat oven to 375°F.
2. Line a quarter sheet pan with parchment paper and set aside.
3. Cut off the stem of each fig, and then cut each fig in half, lengthwise. Place the figs on the parchment paper.
4. Drizzle the figs with honey, and sherry, and sprinkle with the black pepper. Toss gently to combine.
5. Place the figs in the oven and roast for 20 – 30 minutes, until the figs start to caramelize on the surface.
6. Remove from the oven and let them cool. Use immediately OR store in an air-tight container in the the fridge for up to 5 days.

Herbed Goat Cheese Filling

1. Place all the ingredients in a bowl and use a spoon to mix everything together. Adjust the amount of cream you add depending on the consistency that you prefer. The cheese filling should be creamy and pipeable.
2. Place the goat cheese in an uncut piping bag, or an air-tight container and store in the fridge for up to 2 days.

Assembling the Tartlets (best assembled just before serving, but can be kept for up to an hour without getting soggy).

1. Place the mini phyllo cups on a tray.
2. Snip off the edge of the goat cheese filled piping bag. You can attach an open star tip if you like, but a round opening is perfectly fine too.
3. Pipe the goat cheese filling into each of the phyllo cups. Top with one half of a roasted fig. Drizzle with honey before serving.

4. Goat Cheese Stuffed Artichoke Bottoms

Goat Cheese Stuffed Artichoke Bottoms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 Appetizers’]

Goat Cheese Stuffed Artichoke Bottoms are easy, impressive and so delicious! Best of all, they can be made well in advance! Soon to become your favorite hot appetizer!

Ingredients

• 2 cans (15-ounce) artichoke bottoms (drained and patted dry)
• Cooking spray
• 1 log (11-ounce) goat cheese (room temperature)
• 1/2 cup freshly grated Parmesan cheese (plus more for topping)
• 4 cloves garlic (minced)
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper
• Cooking spray

Instructions

1. Preheat oven to 375 degrees.
2. Cut a thin slice from the bottom of artichokes to level and remove any remaining tough outer leaves. Spray a baking sheet with cooking spray.
3. In a bowl, combine goat cheese, Parmesan cheese, garlic, chives, parsley and salt and black pepper to taste. Spoon filling into artichokes, sprinkle with additional Parmesan cheese.
4. Bake for 15 to 17 minutes or until lightly browned and bubbling. Serve immediately.

5. Honey Goat Cheese Ball

Honey Goat’s Cheese Ball Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 servings’]

This savoury Honey Goat’s Cheese Ball recipe is 4 simple ingredients that come together to make a festive appetizer. A great make ahead appie!

Ingredients

• 10 oz soft ripened goat’s cheese ((aka chevre))
• 2 tbsp honey
• 2 tbsp chopped fresh rosemary
• 1 tbsp crushed red pepper flakes

Instructions

1. Mix goat’s cheese and honey thoroughly together in a small mixing bowl.
2. On a piece of parchment or wax paper, smush and roll together into a round shape. With slightly dampened hands, carefully mold the cheese into a round ball. Place in fridge in a covered bowl or container for a at least 2 hours, preferably 4 hours or overnight.
3. Mix together rosemary and red pepper flakes on a plate. Carefully roll the cheese ball in herb and spice mixture and place on a plate (or return to an airtight container and keep for up to 2 weeks in the fridge). Serve with strudy crackers.

6. Herb and Goat Cheese Puff Pastry Bites

Goat Cheese Puff Pastry Bites – An Easy Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT17M · Total: PT37M · Yield: [’12’, ’12 puff pastry bites’]

These Herb and Goat Cheese Puff Pastry Bites make the perfect easy party appetizer! Whether you want elegant finger foods for New Year’s Eve or the holidays, or something light for casual entertaining, these puff pastry bites are easy and so delicious!

Ingredients

• 1 sheet puff pastry ((thawed))
• 4 oz cream cheese ((softened))
• 2 oz goat cheese
• 2 cloves garlic ((minced))
• 2 green onions – about 2 tbsp ((chopped finely) (can also use chives))
• 1 tbsp dried parsley*
• 1/8 tsp pepper

Instructions

1. Preheat oven to 350 degrees F.  Spray a muffin tin with non-stick spray.
2. Roll out puff pastry sheet and use a sharp knife to cut it into 12 rectangles (see photo below) – 3×4.
3. Lift each rectangle and gently stretch it into more of a square.  Nestle it into the well of a muffin cup.  Once they are all filled, set aside.
4. In a medium sized bowl, use a hand mixer to whip cream cheese and goat cheese until creamy. 
5. Add garlic and herbs and mix well.  Divide cream cheese mixture evenly between puff pastry bites. 
6. Bake for 17 minutes, or until puff pastry is golden brown and puffed.  Serve warm or at room temperature.  Garnish with extra chopped herbs or chives (optional).  Enjoy! 🙂

7. Goat Cheese and Honey Bites

Easy Goat Cheese and Honey Bites Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’24’, ’24 round bites’]

Savory Goat Cheese and Honey Bites are the perfect appetizer recipe for your next gathering or holiday party. Flaky pastry topped with creamy goat cheese, sweet honey, and thyme makes an easy entertaining idea!

Ingredients

• 1 package puff pastry
• 6-8 oz. goat cheese
• 1/4 cup honey
• 4 sprigs thyme

Instructions

1. Follow the package instructions for thawing the puff pastry sheets.  Roll out the dough a little to flatten it. Using a 2-inch circle cookie or biscuit cutter (or the rim of a small glass), cut rounds out of the dough.
2. Transfer the cut pastry rounds to parchment-lined baking sheets and then gently press your thumb into the center of each one.
3. Place 1 teaspoon of goat cheese in the indentation of each round. Bake at 400°F until the pastry is flaky and golden brown, 8 to 10 minutes.
4. When the baking sheet comes out of the oven, wait 2 minutes, then drizzle each piece with honey and garnish with a pinch of chopped fresh thyme. Enjoy!

8. Hazelnut Oil, Beet, and Goat Cheese Salad with Candied Hazelnuts

Hazelnut Oil Beet and Goat Cheese Salad with Candied Hazelnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

Hazelnut oil vinaigrette over beet and goat cheese salad with candied hazelnuts make the ultimate elegant salad! It only requires a few ingredients and gives a major WOW factor to any meal.

Ingredients

• 2 cooked beets, peeled
• 4 oz goat cheese
• fresh dill garnish
• 1/2 shallot (small and thinly sliced)
• 1 tbsp apple cider vinegar
• 3 tbsp hazelnut oil (Laurel Foods works great)
• pinch of salt and pepper
• 1/4 C hazelnuts
• 1/2 C sugar
• 1/4 C water

Instructions

1. Roll goat cheese between two pieces of parchment paper to about 1/2 inch thick
2. Using a small cutter, cut out discs
3. Cut beets into discs then use the same cutter to cut them down to the same size as the goat cheese
4. Starting with beets, stack every other beet and goat cheese ending with beetsHow to make hazelnut vinaigrette
5. Add thinly sliced shallots and apple cider vinegar to a small bowl
6. Add salt and pepper to the shallot mixture
7. Add hazelnut oil (Laurel Foods) and whisk
8. Add shallots on top of the beet and goat cheese stack
9. Drizzle with hazelnut oil vinaigrette
10. Bring sugar and water to a boil then continue to cook until caramel colored
11. Add hazelnut, cover then remove with a slotted spoon immedietely

9. Bacon Wrapped Dates with Goat Cheese

Bacon Wrapped Dates with Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT20M · Total: PT55M · Yield: [’18’, ’18 servings’]

Bacon Wrapped Dates with Goat Cheese are the simplest appetizer combining bacon, dates, and goat cheese. Top these tasty bites with brown sugar before baking them for the perfect combo of sweet and salty!

Ingredients

• 1 pound bacon (- 18 thinly slices)
• 18 dates (- with pits removed)
• 4 oz. goat cheese
• sprinkle of brown sugar (- optional, see blog post)
• toothpicks

Instructions

1. Prep. Preheat the oven to 400 degrees F. Line a baking sheet with foil and then place a wire baking rack on top. (The wire rack is a great way to keep the bacon from getting too soggy from the grease.)
2. Stuff the dates. Take one date at a time, and stuff it full of goat cheese, pushing as much as you can into the opening.18 dates, 4 oz. goat cheese
3. Attach the bacon. Wrap one full slice of thin bacon around each stuffed date several times and secure with a toothpick. Place on the prepared baking sheet. (Make sure you place seam up.)1 pound bacon, toothpicks
4. Bake. Bake the dates for about 25-30 minutes, or until the bacon is done to your liking. We like to add a sprinkle of brown sugar about halfway therough the baking. The cook time will vary with individual ovens.sprinkle of brown sugar
5. Serve. You can pre-make these, and bake them the final minutes right at party time. They’re also great served warm or at room temperature.

10. Goat Cheese Guacamole with Crispy Wontons

Goat Cheese Guacamole with Crispy Wontons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

Goat cheese, capers, and crispy wontons take traditional guacamole to a whole new level!

Ingredients

• 4 avocados
• 4 Tbsp red onion (chopped)
• 2 limes or lemons (juiced)
• 4 oz goat cheese
• 2 Tbsp capers
• 1/2 tsp cumin
• salt
• 16 wonton skins
• 2-3 Tbsp olive oil or neutral oil

Instructions

1. Preheat the oven to 350 degrees.
2. Brush olive oil or a neutral cooking oil on both sides of the wonton skins, making sure to cover every inch with oil, otherwise they will dry out.  Sprinkle with cumin and salt.  Place on two sheet pans.
3. Bakes for 7-10 minutes or until they are golden brown.  Some may bake faster than others, so remove any that are golden brown, and finish baking the rest if necessary.
4. Mash the avocado and goat cheese in a bowl. Add salt to taste, lime juice, and cumin.
5. Fold in the red onion and capers. Add a little of the caper juice as well.
6. Top the guacamole on the wonton skins and serve.
7. They can be topped up to 20 minutes before serving without getting soggy.

11. Stuffed Mini Peppers with Goat Cheese

Stuffed Mini Peppers with Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 mini bell peppers (about 1.5–2 inches)
• 8 oz goat cheese, softened
• 2 tablespoons chopped fresh herbs (parsley, chives)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional topping: crushed walnuts or pine nuts

Instructions

1. 1. Preheat oven to 375°F (190°C). Slice peppers lengthwise and remove seeds.
2. 2. Mix goat cheese with herbs, salt, and pepper until well combined.
3. 3. Stuff each pepper with cheese mixture and place on a baking sheet.
4. 4. Drizzle with olive oil; bake 15–20 minutes until peppers are tender and cheese is warm.
5. 5. Optional: sprinkle nuts on top and bake 3–4 minutes more for crunch.
6. 6. Serve warm or at room temperature.

12. Fig and Goat Cheese Crostini

Fig and Goat Cheese Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’10’, ’10 crostini’]

These fig and goat cheese crostini are super easy to make and come together in just 10 minutes! They’re the perfect fall appetizer!

Ingredients

• 1/2 French baguette (sliced)
• 8 ounces goat cheese (softened )
• 4 fresh figs (sliced)
• 2 tablespoons honey
• 2 teaspoons fresh thyme
• black pepper

Instructions

1. Place the slices of bread on a baking sheet and then place in the oven under the broiler for about 5 minutes, or until just starting to toast. Remove from oven.
2. Spread goat cheese on the crostini (you can put the goat cheese in the microwave for about 5 seconds to soften it to a spreadable consistency).
3. Top each with a small spoonful of fig jam, a few slices of figs, then drizzle with honey. Season lightly with fresh cracked pepper and fresh thyme.
4. Place back under the broiler for 2 or 3 minutes, until honey is just starting to bubble and edges of bread are browning.
5. Remove from oven and serve right away.

13. Cranberry Goat Cheese Appetizer

Cranberry Goat Cheese Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’12’, ’12 Servings’]

This Cranberry Goat Cheese Appetizer is a simple and elegant holiday starter. Made with 8 ingredients in 20 minutes, it’s a delicious appetizer to serve on Thanksgiving or at a Christmas party!

Ingredients

• ¼ cup raw pecans ((chopped))
• ½ Tablespoon salted butter
• 2 teaspoons granulated sugar
• ⅛ teaspoon ground cinnamon
• Pinch fine sea salt
• 1 Tablespoon balsamic vinegar
• 3 Tablespoons pure maple syrup ((divided))
• 1 cup fresh cranberries ((divided))
• 8 ounces goat cheese
• Crackers for serving

Instructions Toast Pecans:

1. Line a baking sheet with wax paper or a silicone baking mat, set aside.
2. Melt butter in a small saucepan over medium heat
3. Add pecans, granulated sugar, cinnamon and salt and stir to combine.
4. Cook, stirring often until the pecans are coated and begin to brown, about 3-4 minutes.
5. Remove from heat and spread on wax paper to cool.

Cranberry Topping

1. In a small saucepan over medium heat add 2 Tablespoons maple syrup and balsamic vinegar and heat until combined (about 30 seconds)
2. Add ½ cup of fresh cranberries and cook on medium heat for about 3 minutes until you begin to hear them pop, stirring occasionally.
3. Mash the cranberries with a potato masher or fork.
4. Continue cooking until the mixture begins to thicken and resembles jelly.
5. Add the remaining 1 Tablespoon maple syrup and ½ cup cranberries and stir to combine.
6. Continue cooking and stirring occasionally until the mixture becomes thick and the cranberries just begin to pop (do not mash them this time).
7. Remove mixture from heat and let stand at room temperature for 10 minutes or until ready to serve.

Assemble

1. Place the log of goat cheese on a cheese board or serving plate.
2. Gently stir pecans into the cranberry mixture.
3. Carefully spoon the mixture on top of the goat cheese log, spreading it evenly.

Serve

1. Serve either slightly warm/room temperature or chilled, with your favorite crackers.

14. Beet and Goat Cheese Bites

Beet and Goat Cheese Appetizer Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT45M · Yield: [’30’, ’30 pieces’]

This scrumptious party appetizer is the perfect balance of sweet and savory. This beet appetizer is paired with goat cheese and has just 4 ingredients. Elegant finger food at its best!

Ingredients

• 15 ounces jar of sliced beets
• 4 ounces herbed goat cheese (without garlic- see notes)
• chives (for garnish)
• 1 orange
• ½ cup granulated sugar
• ½ cup water

Instructions Candied Orange Slices

1. Slice your orange into rounds, they need to be thin. About ⅛ inch thick at most. Discard ends and seeds. Cut each slice into triangles, either 4 or 6 per ring depending on the size of your orange.
2. In a small, heavy-bottomed pan add the sugar and water. Heat until the sugar dissolves and then add your orange slices Bring to a boil over medium-high heat then reduce heat to a slow simmer and cook, uncovered, for 25 to 30 minutes.
3. Allow the orange slices to cool for a few minutes then transfer to a sheet of parchment so they can finish draining.

Appetizer Assembly

1. While the oranges are cooking, drain all the liquid from the jar of beets. Line a baking sheet with paper towels and lay out the beets to dry. Flip after 5 minutes to ensure that the majority of the liquid has been absorbed by the towels.
2. Using a 1-inch cookie cutter cut the beets into small rounds. This step is optional.
3. Place the softened cheese in a piping bag. Pipe onto the beet rounds. OR, use two spoons to top each round with about 1 teaspoon of goat cheese.
4. Top each beet and goat cheese bite with a wedge of candied orange and garnish with chopped chives.

15. Sweet Potato Rounds with Goat Cheese and Roasted Cranberries

Sweet Potato Rounds with Goat Cheese and Roasted Cranberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 Servings’]

Sweet Potato Rounds with Goat Cheese and Roasted Cranberries are a flavorful festive appetizer or side dish for fall, winter, and the holidays!

Ingredients

• 1-½ cups fresh or frozen cranberries
• 2 tablespoons balsamic vinegar
• 1 teaspoon orange zest
• ¼ cup fresh-squeezed orange juice
• 1 tablespoon olive oil
• 1/8 teaspoon ground cinnamon
• pinch sea salt
• ¼ cup honey
• 2 medium sweet potatoes
• 1 tablespoon olive oil
• Sea salt
• 5 ounces goat cheese
• roasted almonds
• Honey for drizzling

Instructions Prepare the Balsamic Roasted Cranberries:

1. Preheat the oven or oven to 425 degrees F.
2. In a small bowl, whisk together the balsamic vinegar, orange zest, orange juice, olive oil, sea salt and cinnamon.
3. Add the cranberries to a small casserole dish, pour the balsamic mixture over the cranberries, and stir to combine. Cover with foil and bake for 15 minutes, or until softened. Remove foil, add honey, and stir well. Let stand 10 minutes then stir again. At this point, the cranberries should lose their form, the juices should thicken, and mixture should look like chutney/jam. Set aside until ready to use. Decrease oven heat to 400 degrees F to roast the sweet potato slices.

Roast the Sweet Potato Rounds:

1. Lightly coat the slices of sweet potato with olive oil and place them on a baking sheet. Sprinkle with salt and roast 15 to 18 minutes, until golden. Carefully flip and roast another 10 to 15 minutes, or until rounds reach desired done-ness or crisp. Remove from the oven and assemble the appetizer.

Make the Appetizer:

1. Turn off the oven but leave the door closed so that it stays hot.
2. Spread between ½ and 1 tablespoon of goat cheese on each sweet potato round, then top with a spoonful of roasted cranberries. Place in the still-warm oven for 5 to 10 minutes, until heated through.
3. Top with honey-roasted almonds and a drizzle of honey.

16. Roasted Tomato Crostini with Walnut Almond Pesto and Goat Cheese

Roasted Tomato Crostini with Walnut Almond Pesto and Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 8

Take advantage of summer’s colorful and delicious produce and make this Roasted Tomato Crostini with Walnut Almond Pesto and Goat Cheese. Crostini is a great summer appetizer to serve while sitting out on the patio in the evening.

Ingredients

• 1/4 cup Fisher Nuts Almonds
• 1/4 cup Fisher Nuts Walnuts
• 6 Whole Garlic Cloves
• 3/4 cup Extra-Virgin Olive Oil
• 4 1/4 cups Fresh Basil
• 1/2 cup Fresh Grated Parmesan
• 1 teaspoon Salt, or to taste
• 1 pint Grape Tomatoes, sliced in half lengthwise
• 1 tablespoon Olive Oil
• Salt and Pepper, to taste
• 1 Baguette, thinly sliced (1/2 inch thick)
• 6 ounces Goat Cheese
• Pesto
• Roasted Tomatoes
• Balsamic Glaze, for garnish (optional)

Instructions

1. For the PestoPlace a large frying pan on the stove top over medium heat. After the pan has preheated, add the nuts and whole garlic cloves in a single layer (working in batches if necessary) without any cooking oil or spray. Stir the nuts frequently with a spatula, cooking until the nuts have turned golden brown and smell fragrant, about 3 – 5 minutes. Remove the nuts from the heat and transfer them to the bowl of a food processor. Add the remaining ingredients (olive oil, fresh basil, fresh grated parmesan, and salt) to the bowl of the food processor. For the Roasted TomatoesPreheat oven to 425 degrees F. Toss the tomatoes with olive oil on a large baking sheet and season with salt and pepper. Roast for 15 – 18 minutes, or until blistered and slightly browned. For the CrostiniBrush the tops of the baguette lightly with olive oil. Toast both sides of the sliced baguette in a cast iron pan over medium heat. Spread each toasted piece of baguette with goat cheese, then top with pesto, 2 – 4 tomatoes (depending on the size of the bread), and drizzle with balsamic glaze if desired. Serve immediately.

17. Goat Cheese Prosciutto Lingonberry Jam Bruschetta

Goat Cheese Prosciutto Lingonberry Jam Bruschetta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT8M · Total: PT14M · Yield: 48

This Goat Cheese Prosciutto Lingonberry Jam Bruschetta is the perfect Thanksgiving appetizer.

Ingredients

• 1 loaf French baguette
• Olive oil
• 4 oz. soft goat cheese
• 4 oz. sliced prosciutto
• 1 jar FELIX lingonberry jam

Instructions

1. Set the oven to 400.
2. Slice the French baguette into equal 1/4-inch slices. Set them along a cookie sheet. Use a pastry brush to brush olive oil on one side. Flip them and brush olive oil on the other side.
3. Toast one side for 3 to 4 minutes. Flip the bread so the toasted side is down. Toast on the other side for an additional 3 to 4 minutes.
4. Spread a dollop of goat cheese on one side of each slice of bread.
5. Top slice of bread with a tiny scoop of lingonberry jam. Use the back of the spoon to spread the lingonberry jam over the goat cheese.
6. Cut each slice of prosciutto into six equal pieces.
7. Roll one of the prosciutto pieces and put it on top of the lingonberry jam.
8. Continue until you top all the slices.

18. Pumpkin Goat Cheese Dip with Caramelized Onions

Pumpkin Goat Cheese Dip with Caramelized Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Pumpkin goat cheese dip with caramelized onions is a great addition to your party spread and perfect for the holidays. It can be served hot or cold!

Ingredients

• 1 large yellow onion (thinly sliced)
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon butter
• 1 tablespoon fresh rosemary (minced (about 1 sprig))
• 3 ounces goat cheese
• 3 tablespoons low-fat cream cheese
• 1/2 cup plain 0% Greek yogurt
• 1/4 cup pumpkin puree
• 1 tablespoon maple syrup
• salt and pepper

Instructions Cold dip option:

1. Place olive oil and butter in a small pan over medium-low heat. Add onions and rosemary and cook for about 20 minutes, stirring frequently until onions are golden brown and caramelized. If mixture starts to burn or pan dries out too much, add a bit of water, stir and continue cooking.
2. While onions are cooking, combine remaining ingredients in a small bowl and mix with a handheld mixer until thoroughly combined. Taste for seasoning and adjust accordingly.
3. Once onions are caramelized, add 3/4 of them to the bowl and mix again. 
4. Transfer dip to a serving bowl, top with remaining caramelized onions and any other garnishes (additional rosemary, pumpkin seeds, sunflower seeds, etc.) and serve with crackers or sliced fruit.

Hot dip option:

1. Follow steps 1-3 above.
2. Preheat oven to 400°F.
3. Transfer dip to an oven safe baking dish and bake for 10 minutes until warmed through and the top of the dip starts to turn golden along edges.
4. Remove from the oven, top with remaining caramelized onions, garnish as desired (pumpkin seeds, rosemary, sunflower seeds, etc.) and serve with crackers or sliced fruit.

19. Goat Cheese Crostinis

Goat Cheese Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497082H18M36S · Cook: PT-497082H18M36S · Total: PT-497082H18M36S · Yield: [‘8’, ‘Serves 8’]

Crispy crostini topped with goat cheese, ham, wine-soaked cherries and fresh thyme.

Ingredients

• 1/2 cup unsweetened dried cherries or cranberries
• 1/2 cup cherry wine or sweet red wine
• 1 baguette, sliced 1/2-1 inch thick
• 1 tablespoon olive oil
• Dash coarse salt
• 4-ounces creamy goat cheese
• 2-ounces smoked ham, thinly sliced
• 1/4 cup unsalted nuts, crushed
• 1 tablespoon fresh thyme leaves
• 2 tablespoons honey

Instructions

1. Place the dried cherries and wine in a jar fitted with a lid. If the wine doesn’t cover the cherries, add a little water.
2. Allow the cherries to soak for 2 or more hours, until cherries are plump. Drain.
3. Preheat the oven to 375 degrees.
4. Place baguette slices on a baking sheet and drizzle with olive oil.Sprinkle with coarse salt. Bake in the oven for 7-8 minutes, until crisp. Allow to cool.
5. Spread a thick layer of goat cheese on each crostini. Top each with a slice of thin ham, a tablespoon of wine-soaked cherries, a few nuts and a few thyme leaves.Drizzle each crostini with teaspoon of honey.
6. Place on a platter and serve.

20. Fresh Apricots with Goat Cheese and Lavender Honey

Fresh Apricots with Goat Cheese and Lavender Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT14M · Yield: [’12’, ’12 pieces’]

A finger food appetizer with the flavours of Provence! Fresh apricot halves, stuffed with goat cheese, topped with toasted walnuts and drizzled with lavender honey make delicious summertime snacks.

Ingredients

• 6 medium fresh apricots, (halved, stone and stem removed)
• 4 oz (110 gm) chevre or soft goat cheese
• 2 teaspoons lemon zest, (finely grated)
• 2 tablespoons walnuts, (finely chopped, toasted)
• 2 tablespoons lavender-infused honey
• 2 tablespoons dried culinary lavender buds
• 1/2 cup honey

Instructions Lavender-Infused Honey

1. Pour 1/2 cup honey into a medium saucepan and heat over medium heat.
2. Add 2 tablespoons dried lavender buds and bring to a boil. Let it boil gently for 4 – 5 minutes. Watch carefully as honey will scorch.
3. Remove from the heat and pour through a fine mesh strainer into a sterilized glass jar.
4. Let cool for an hour then cover.

Fresh Apricot Appetizer

1. Finely chop walnuts, toast by heating over medium-low heat in a small skillet.
2. Slice fresh apricots in half and remove pit and stem.
3. Fill cavity with 2 teaspoons soft chevre or goat cheese.
4. Sprinkle each apricot with a pinch of lemon zest.
5. Press 1/2 teaspoon toasted chopped walnuts into the cheese.
6. Drizzle with 1/2 teaspoon lavender honey and serve.

21. Endive Appetizer with Strawberry Relish

Endive Appetizer with Strawberries and Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’14’, ’14 pcs’]

Inspired by Jaleo by José Andrés that uses oranges and almonds, this recipe combines strawberries with a light vinaigrette and pepitas for a nut-free, gluten free vegetarian appetizer!

Ingredients

• 1 cup strawberries, chopped
• 1/2 teaspoons white distilled vinegar (or white wine vinegar)
• 1 1/2 teaspoons good quality extra virgin olive oil
• 2 Belgian endive
• 1/4 cup toasted pepitas/pumpkin seeds
• 1 tablespoon chopped chives or green onions
• 2-3 oz fresh goat cheese (chevre)

Instructions

1. Trim stem end of the endive and pull leaves apart carefully. Wash in cool water, dry, and set aside. In a bowl, mix together chopped strawberries, vinegar, and olive oil. Spoon strawberries into endive cups.
2. Add crumbled, fresh goat cheese and top with chopped chives or green onions and toasted pepitas. Finish with a small sprinkle of salt and freshly cracked black pepper. Cover and chill or serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.