This creamy, tangy cheese originated in France, where it is known as chévre. Crumble goat cheese into salads, or serve it with grilled vegetables; it's also delicious with fruits like kiwi or apricot.
Servings: Makes 4 Servings
  • 1/4 cup blanched, sliced almonds
  • 4 2-ounce buttons fresh goat cheese (or 1 8-ounce log, cut into 4 rounds), chilled
  • 6 to 8 cups salad greens
  • 2 ripe peaches , each cut into 8 wedges
  • 4 thin slices prosciutto
  • Balsamic vinegar , for drizzling
  • Extra-virgin olive oil , for drizzling
  • Salt and freshly ground black pepper , to taste
  • Directions
    Preheat oven to 400°. Place almonds on a small plate. Gently roll each goat cheese round in almonds, pressing gently so they adhere. Place rounds on a parchment-lined baking sheet and cook 10 to 12 minutes, until almonds are lightly browned. Remove and let stand 2 to 3 minutes.

    Divide salad greens and sliced peaches among 4 serving plates; top each with 1 slice prosciutto and 1 goat cheese round. Drizzle with vinegar and olive oil and season with salt and pepper.


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