Looking for some low-budget, family friendly meals? Here’s some of our favorite ways to use a 4 oz. chub of chevre!

CHEVRE REcipes

Chevre and Honey Stuffed Dates

Ingredients:

  • 4 oz plain chevre

  • 12 Medjool dates, pitted

  • 2 tbsp honey

  • 1/4 cup chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Stuff each date with chevre.

  3. Place dates on a baking sheet and drizzle with honey.

  4. Sprinkle chopped walnuts on top.

  5. Bake for 10 minutes, serve warm or at room temperature.

Chevre and Herb Savory Scones

Ingredients:

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 4 oz plain chevre, crumbled

  • 1/4 cup fresh chives, chopped

  • 1/2 cup cold butter, cubed

  • 2/3 cup milk

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. Mix flour, baking powder, and salt in a bowl.

  3. Cut in cold butter until mixture resembles coarse crumbs.

  4. Stir in chevre and chives.

  5. Add milk and mix until dough forms.

  6. Turn dough onto a floured surface, pat into a circle, and cut into wedges.

  7. Place on a baking sheet and bake for 15-20 minutes.

Chevre and Beet Hummus

Ingredients:

  • 1 can chickpeas, drained and rinsed

  • 1 roasted beet, peeled and chopped

  • 4 oz plain chevre

  • 2 tbsp tahini

  • 2 tbsp olive oil

  • 1 clove garlic

  • Juice of 1 lemon

  • Salt and pepper to taste

Instructions:

  1. In a food processor, combine chickpeas, roasted beet, chevre, tahini, olive oil, garlic, and lemon juice.

  2. Blend until smooth.

  3. Season with salt and pepper.

  4. Serve with pita chips or fresh vegetables.

Chevre and Spinach Stuffed Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts

  • 4 oz plain chevre

  • 1 cup fresh spinach, chopped

  • 2 cloves garlic, minced

  • Salt and pepper to taste

  • Olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).

  2. Slice chicken breasts horizontally to create pockets.

  3. Mix chevre, spinach, and garlic in a bowl.

  4. Stuff each chicken breast with the chevre mixture and secure with toothpicks.

  5. Heat olive oil in a skillet, sear chicken until golden brown on both sides.

  6. Transfer to a baking dish and bake for 20-25 minutes.

Chevre and Fig Flatbread

Ingredients:

  • 1 flatbread or pizza crust

  • 4 oz plain chevre

  • 6 fresh figs, sliced

  • 1/4 cup balsamic glaze

  • 1/4 cup arugula

  • Olive oil

Instructions:

  1. Preheat oven to 425°F (220°C).

  2. Brush flatbread with olive oil.

  3. Spread chevre evenly over the flatbread.

  4. Arrange fig slices on top.

  5. Bake for 10-12 minutes until crust is golden.

  6. Drizzle with balsamic glaze and top with arugula before serving.

These recipes are unique and flavorful, perfect for making the most of your plain chevre. Enjoy!

Salt & Pepa Chevre Recipes

Smokin’ Salt & Pepa Chevre Pasta

Ingredients:

  • 8 oz pasta

  • 4 oz Salt and Pepa chevre

  • 1 clove garlic, minced

  • 1 tbsp olive oil

  • 1/2 cup pasta cooking water

  • Salt and pepper to taste

Instructions:

  1. Cook pasta according to package instructions.

  2. In a pan, heat olive oil and sauté garlic until fragrant.

  3. Add cooked pasta and reserved pasta water.

  4. Stir in chevre until creamy.

  5. Season with salt and pepper, and serve.

Chevre and Veggie Quesadillas

Ingredients:

  • 4 flour tortillas

  • 4 oz Salt and Pepa chevre

  • 1 bell pepper, sliced

  • 1 small onion, sliced

  • 1 tbsp olive oil

Instructions:

  1. Sauté bell pepper and onion in olive oil until soft.

  2. Spread chevre on two tortillas, top with veggies.

  3. Place another tortilla on top and cook in a skillet until golden brown on both sides.

  4. Slice and serve.

Chevre and Potato Bake

Ingredients:

  • 2 large potatoes, thinly sliced

  • 4 oz Salt and Pepa chevre

  • 1 cup milk

  • 1 tbsp butter

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).

  2. Layer potatoes in a baking dish.

  3. Melt butter in a saucepan, add milk, and stir in chevre until melted.

  4. Pour mixture over potatoes, season with salt and pepper.

  5. Bake for 45 minutes or until potatoes are tender.

Chevre and Spinach Stuffed Peppers

Ingredients:

  • 2 bell peppers, halved and seeded

  • 4 oz Salt and Pepa chevre

  • 1 cup cooked rice

  • 1 cup spinach, chopped

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).

  2. Mix cooked rice, spinach, and chevre.

  3. Stuff bell peppers with the mixture.

  4. Place in a baking dish and bake for 25-30 minutes.

Chevre and Zucchini Fritters

Ingredients:

  • 2 medium zucchinis, grated

  • 4 oz Salt and Pepa chevre

  • 1 egg

  • 1/4 cup flour

  • Salt and pepper to taste

  • Olive oil for frying

Instructions:

  1. Squeeze excess moisture from grated zucchini.

  2. In a bowl, mix zucchini, chevre, egg, flour, salt, and pepper.

  3. Heat olive oil in a skillet over medium heat.

  4. Drop spoonfuls of the mixture into the skillet, flatten with a spatula.

  5. Cook until golden brown on both sides.

  6. Serve hot.

Chevre and Roasted Vegetable Sandwich

Ingredients:

  • 4 oz Salt and Pepa chevre

  • 1 baguette or bread of choice

  • 1 red bell pepper, roasted

  • 1 zucchini, roasted

  • Handful of arugula or spinach

  • Olive oil

Instructions:

  1. Slice baguette and drizzle with olive oil.

  2. Spread chevre on one side of the bread.

  3. Layer roasted vegetables and arugula/spinach.

  4. Top with the other half of the bread and serve.

Chevre and Sweet Potato Mash

Ingredients:

  • 2 large sweet potatoes, peeled and cubed

  • 4 oz Salt and Pepa chevre

  • 2 tbsp milk or cream

  • Salt and pepper to taste

Instructions:

  1. Boil sweet potatoes until tender, then drain.

  2. Mash sweet potatoes with chevre and milk until creamy.

  3. Season with salt and pepper.

  4. Serve as a side dish.

Chevre and Black Bean Tacos

Ingredients:

  • 4 small tortillas

  • 1 can black beans, drained and rinsed

  • 4 oz Salt and Pepa chevre

  • 1 avocado, sliced

  • Salsa of choice

  • Fresh cilantro (optional)

Instructions:

  1. Warm tortillas in a skillet.

  2. Heat black beans in a saucepan.

  3. Spread chevre on each tortilla, top with black beans, avocado slices, and salsa.

  4. Garnish with fresh cilantro if desired.