Fresh Chevre Served with Green Grape Tomato Salsa
1 basket (2 cups) Green Grape tomatoes, rinsed and cut into quarters
1 basket (2 cups) Sun Gold Cherry tomatoes, rinsed and cut into quarters
1/2 cup red onion, finely chopped
1/4 cup fresh basil, coarsely chopped
1 tablespoon fresh garlic, finely chopped
1/2 teaspoon each sea salt and coarse ground black pepper
1. In a small bowl, combine the tomatoes, red onion, basil, garlic, salt and pepper.
2. Place Chevre in the middle of a serving platter and pour salsa around the Chevre.
3. Garnish by placing a few chips into the chevre along with the additional basil leaves.
4. Serve with blue corn tortilla chips or chips of your choice.
Lamb Loin with Fresh Chevre, Pistachios, and Rosemary
1 Lamb Loin (approx 1lb), cleaned and tied
4oz Fresh Chevre, at room temperature
1/8 cup Roasted Pistachios, finely chopped
1 Tbsp Fresh Rosemary, coarsely chopped
5 Tbsp Extra Virgin Olive Oil
2 cups Mache, Arugula, or Oak Lettuce (optional), cleaned
Grapeseed oil or other neutral oil for sautèing
Kosher Salt
Fresh Ground Black Pepper
1. Season lamb on all sides with salt and pepper and bring to room temperature. Place a clean sheet pan into oven and preheat to 300°.
2. In a bowl, place 4Tbsp olive oil and rosemary, stir to combine, season to taste with salt and pepper, and set aside.
3. Heat skillet over medium high heat, add 1 Tbsp oil and when oil is hot, add lamb rotating sides to desired doneness. Once sautèd, transfer lamb onto preheated sheet pan in oven to warm through for approximately, 4-5 minutes.
4. Remove from oven and rest meat for 10 minutes. While meat is resting, toss salad greens with remaining olive oil, and season with salt and pepper. Equally divide salad greens onto one side of the 4 plates and portion about 1oz of Fresh Chevre onto the opposite side of the plate.
5. Cut lamb into 1/8 inches thick slices and arrange on plate between salad greens and Fresh Chevre. Generously sprinkle pistachios over Fresh Chevre. Remix oil and rosemary and spoon over meat. Serve immediately.
Chevre Bruschetta
1 baguette (8 oz.; about 2 1/2 in. wide and 24 in. long)
5 tablespoons extra-virgin olive oil
2 pounds firm-ripe tomatoes
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup chopped pitted calamata olives
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil
2 cloves garlic, peeled and minced
Salt and pepper
6 ounces fresh chevre
1. Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use.
2. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425° regular or convection oven until lightly browned, 5 to 8 minutes.
3. Rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.
4. Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve immediately.
Smoked Salmon & Chevre Pinwheels
Serves 12-14
3 oz Chevre, at room temperature
3 tablespoons half-and-half
3 large flour tortillas
5 oz thinly-sliced smoked salmon
Leaves from 2 bunches watercress, tough stems removed (about 1 cup leaves), plus a few extra sprigs for garnish
1. In a bowl, mix together the Chevre and half-and-half until the mixture has a smooth, spreadable consistency.
2. Spread each tortilla with one-third of the cheese mixture, covering the entire surface. Place one-third of the salmon on top of the cheese and then top the salmon with one-third of the watercress leaves.
3. Roll up each tortilla into a snug cylinder and place, seam side down on a cutting board. Using a sharp serrated knife, cut crosswise into slices about one inch wide. Arrange the slices on a platter, garnish with the extra watercress sprigs, and serve.
Tomme-Stuffed Risotto Fritters
Makes 20
4 cups leftover cooked risotto
3 tablespoons finely chopped fresh Italian parsley
7 ounces Tomme, rind removed and cut into 20 small cubes
2 eggs, beaten
1 ¼ cups dried bread crumbs
Corn or vegetable oil, for deep frying
Fresh Italian parsley, for garnish
Marinara sauce for dipping (optional)
1. Stir the parsley into the risotto, cool, and then chill until firm. Divide into 20 portions and shape each into a ball. Press a cube of Tomme into each ball of rice and reshape neatly. Coat the rice balls in the beaten egg, then the bread crumbs, and chill again for 30 minutes to set the coating.
2. Heat the oil for deep-frying to 350 degrees. Cook about 5 fritters at a time for 3-5 minutes, until golden brown and crisp. Drain the fritters on paper towels, and keep warm on an uncovered plate in a warm oven so that the coating remains crisp. Garnish with fresh parsley and serve immediately. If desired, serve accompanied by a small bowl of marinara sauce for dipping.
Frog Hollow Roasted Figs
Makes 18
18 fresh figs
3 tablespoons olive oil, extra for greasing the pan
Salt and freshly ground pepper
6 tablespoons agave nectar (may substitute high-quality balsamic vinegar)
1/3 cup Frog Hollow, rind removed and crumbled
1/4 cup walnuts, coarsely chopped
1. Preheat the oven to 400°F.
2. Wash the figs. Pat them dry. Make a cross incision starting from the stem of the figs, cutting three-quarters of the way to the root. Place the figs onto a pan brushed with olive oil. Brush each fig with olive oil to coat and season with salt and pepper. Bake for about 8 minutes.
3. Drizzle each fig with about a teaspoon of agave nectar. Bake for another 3 minutes, until the figs are nicely golden and caramelized. Remove from the oven. Let them stand for about 5-10 minutes. Insert about 1-1/2 teaspoon of Frog Hollow cheese. The figs should still be warm so that the cheese softens but doesn't melt completely. Garnish with some chopped walnuts.
You can serve the figs as appetizers, garnished with fresh fig leaves and/or fresh mint. They are a great accompaniment to any cheese board. If it's s sit-down dinner, you can serve them in a salad of mixed baby greens.
Roasted Pear, Camembert & Prosciutto Panini
Serves 4
2 pears, cored and sliced into ~1/4″ wedges
8 thick slices raisin nut bread (a relatively dense, fresh-baked loaf is best)
4 oz. Camembert, sliced thinly
8 thin slices Prosciutto (preferably Prosciutto di Parma)
1. Preheat a toaster oven to 375°F (or a regular oven to 400°F).
2. Spray a baking sheet with cooking spray and arrange pear slices on the sheet. Bake for 15-20 minutes until pears are soft and golden brown with a caramelized crust on the bottom.
3. Preheat the panini grill to medium-high heat.
4. For each sandwich: Arrange slices of Camembert to cover a slice of raisin nut bread. Top roasted pear slices and prosciutto. Close the sandwich with another slice of bread. Grill for 3-4 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!
Stuffed Bell Peppers
Serves 4
4 large red, green or yellow bell peppers (or a mixture)
2 cups vegetable broth
1 cup long grain rice (not converted)
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup porcini mushrooms, chopped
1 carrot, grated
4 tomatoes, chopped
1 tablespoon chopped fresh dill
3.5 ounces Feta, crumbled (Chevre may be substituted)
1 cup pine nuts, lightly toasted
2 tablespoons currants (raisins may be substituted)
1/3 cup freshly grated parmesan cheese
Salt and ground black pepper
1. Cut each pepper in half lengthwise and remove the cores and seeds. Bring a large saucepan of water to a boil, add the peppers and blanch for 5 minutes. Remove from pan using a slotted spoon. Set aside to drain upside down, then place, hollow up, in a lightly greased baking dish.
2. Put the broth in another saucepan. Add the rice and bring to a boil, then lower the heat. Cover the pan and simmer gently for 15 minutes. Remove the pan from the heat without lifting the lid and let stand for 5 minutes. Preheat the oven to 375 degrees.
3. Meanwhile, heat the olive oil in a saucepan and sauté the onion and garlic for about 5 minutes. Stir in the mushrooms, carrot and tomatoes and season to taste. Cover, cook for 5 minutes until softened, then mix in the rice, feta, pine nuts and currants (or raisins).
4. Divide the mixture among the pepper halves, sprinkle over the parmesan and bake for 20 minutes or until the topping has browned. Serve with a mixed green salad.
Potato and Tomme Cake
Serves 4-6
Melted butter
1 ½ pounds potatoes, peeled and very thinly sliced (we recommend using a mandolin)
1 large onion, thinly sliced
1 ¼ cups grated Tomme
Freshly grated nutmeg
Salt and ground black pepper
1. Preheat oven to 375 degrees.
2. Lightly grease the bottom of a shallow baking dish with melted butter.
3. Layer the potatoes, onion and grated Tomme in the dish, brushing the potatoes with melted butter and seasoning with salt, pepper, and nutmeg. Finish with a layer of grated Tomme. Bake for 45 minutes or until golden brown. Leave to stand for about 5 minutes, and then serve in wedges with a green salad.
Four-Cheese Ciabatta Pizza
Serves 2-3
1 loaf Ciabatta bread
2 tablespoons garlic paste
2-3 tablespoons olive oil
6 tablespoons tomato sauce
1 small red onion, thinly sliced
2 tablespoons chopped pitted black olives
2 ounces each of Blue Ridge, Tomme, Chevre, and parmesan, each of which should be grated, crumbled or shredded.
Salt and ground black pepper
2 tablespoons of chopped fresh basil, plus a few extra sprigs for garnish
1. Preheat the oven to 400 degrees.
2. Split the Ciabatta bread in half and brush each half with olive oil and garlic paste. Then spread each half with tomato sauce and top with onion slices and olives. Season with salt and pepper and then top with cheeses.
3. Bake for 10 to 12 minutes. Remove from oven and top with fresh chopped basil. Cut into slices and serve immediately garnished with extra sprigs of fresh basil.
OberHerb Mashed Potatoes
(This recipe just couldn’t be easier or more delicious! It can even be prepared 2 hours ahead of time and reheated just before serving. Perfect for the holidays!)
3 pounds red potatoes, skin-on, peeled, and cut into 1 1/2 – inch pieces
1 cup whole milk
4 ounces (half of a container) OberHerb goat cheese;
½ cup chopped fresh chives or garlic chives
Kosher salt & ground black pepper
1. Cook potatoes in a large pot of salted boiling water until tender, about 20 minutes. Meanwhile, bring milk to a simmer in saucepan over medium heat and then remove from heat.
2. Drain potatoes and return them to the hot pot. Add warm milk and OberHerb goat cheese and mash until blended. Season to taste with salt and pepper and finish with chopped fresh chives.
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