Healthy Highlight: Goat Cheese

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I know that charcuterie boards are the "new" thing, especially with a generation who grew up on Lunchables, but I never jumped on the bandwagon. Recently, I have been in the mood for nothing but cheese and crackers, and it is safe to say that I am finally on board for this trend. Let's dive into some of the charcuterie board members for the next few weeks starting with my favorite cheese: Goat Cheese.

  • One ounce of soft style goat cheese is only 102 calories, 6 grams of Protein, 8% of the RDI of Vitamin A and Copper, 11% of the RDI of Riboflavin (vitamin B2), and 10% of the RDI of Phosphorus
  • Goat cheese provides healthy fats that can improve satiety and benefit weight loss.
  • Goat's milk (in goat cheese) contains capric acid which has been shown to possess antibacterial and anti-inflammatory properties
  • Goat cheese is packed with probiotics which promote digestive health and boost immunity

Recipes:

Creamy Goat Cheese Pasta (acouplecooks.com)

  • 8 ounces Penne Pasta
  • 28 ounce can Crushed Fire Roasted Tomatoes
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 2 teaspoons Garlic Powder
  • 1 teaspoon dried Oregano
  • 1 teaspoon Kosher Salt
  • 2 cups Baby Spinach Leaves, tightly packed
  • 8 fresh Basil Leaves
  • 4 ounce Goat Cheese Log
  1. Bring a large pot of salted water to a boil. Boil the penne until al dente, checking a few minutes before the package instructions to see if it is tender but still firm. Drain.
  2. Meanwhile, in a large saucepan, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
  3. When the pasta is done and drained, crumble the goat cheese into the sauce and add the pasta. Stir until a creamy sauce forms. Serve immediately.

Baked Goat Cheese Balls (Peasandcrayons.com)

  • 1/4 cup Walnuts
  • 3/4 cup Italian Panko Breadcrumbs
  • 2 Eggs
  • 2 (8 oz) Goat Cheese Logs
  • Honey for drizzling
  • Spray Olive Oil as needed
  1. Cut goat cheese logs into 8-12 portions each (16-24 total) and roll into balls. 
  2. Finely chop and crush your walnuts until it resembles a coarse flour. You can do this with a rolling pin or wine bottle and a plastic bag or use a food processor to mince 'em up.
  3. Combine walnuts with panko in a medium bowl and set aside.
  4. Crack eggs into a medium bowl and whisk well.
  5. Working one at a time, dip the goat cheese balls into the whisked egg then into the panko bowl. Roll/sprinkle until coated on all sides.
  6. Place panko goat cheese balls spaced on a parchment paper lined baking sheet or plate and freeze for 30 minutes.
  7. When you're ready to bake, preheat oven to 465 degrees F and line a baking sheet with parchment paper. Place the goat cheese balls on top of the parchment and spray with olive oil. This will help them get crispy and golden.
  8. Place on the center rack and bake for 8 minutes. Depending on your oven's efficiency, check the balls at the 6-minute mark and keep an eye on them to prevent burning.
  9. Once fresh from the oven use a spatula to transfer to a plate or cutting board to cool. Leaving them on the hot baking sheet can make them melt.  You can also try to lift the entire sheet of parchment and place on top of a cooling rack. They’ll slide around a bit when lifted, but with care the whole tray can be transferred crazy quick this way!
  10. Allow to cool slightly, then drizzle with honey before serving. Enjoy as part of a tasty appetizer spread or with your favorite salad!

Baked Goat Cheese Dip (Foodnetwork.com)

  • 1 10-ounce log Goat Cheese
  • 4 ounces Cream Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 cup Extra-Virgin Olive Oil
  • Freshly Ground Pepper
  • 8 small Cocktail Tomatoes
  • 2 tablespoons chopped fresh Chives
  • 2 tablespoons Balsamic Vinegar
  • 1 clove Garlic
  • Kosher Salt
  • Tasted Baguette slices for serving
  1. Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
  2. Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.