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We’re not trying to be cheesy here, but we really love cheese recipes for the autumn season. There’s nothing like some warm and gooey comfort food on a fall night, and nothing does warm and gooey better than cheese.
That being said, many of us (myself included) have some aversions to regular dairy-filled cow milk, so we’re going the alternative route today and sharing our favorite fall goat cheese recipes that you’ll be drooling over!
PrintBlackberry-Peach Grilled Cheese
Thank you PureWow for the recipe!
Ingredients
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2 Tbsp unsalted butter (room temperature)
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2 thick slices sourdough bread
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2 Tbsp goat cheese
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½ cup blackberries
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½ peach (thinly sliced)
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2 oz. fontina cheese (shredded)
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2 oz. Emmentaler cheese (shredded)
Instructions
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Butter one side of each slice of bread. Heat a medium skillet over medium heat.
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Add the bread, buttered side down, to the skillet and reduce the heat to low. Spread 1 tablespoon of goat cheese on top of each slice.
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Top one slice with the blackberries, gently smashing them with a fork. Layer the peaches, fontina, and Emmentaler on top.
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Cook until the buttered sides of the bread are golden brown. Sandwich the two pieces of bread together and continue to cook, pressing down gently and flipping once until the cheese is melted — about 3 minutes per side.
Goat Cheese, Apple, and Honey Tarts
Thank you PureWow for the recipe!
Ingredients
Tarts:
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5 Tbsp unsalted butter
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1 medium onion (thinly sliced)
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½ sprig rosemary (leaves removed and finely chopped)
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2 sheets frozen puff pastry (thawed)
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All-purpose flour (as needed for dusting)
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1 egg (beaten)
Cheese Topping:
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7 oz. goat cheese
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1 Tbsp fresh lemon juice
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Kosher salt and freshly ground black pepper
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4 crisp, sweet apples (peeled, cored, and sliced)
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Pinch ground allspice
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4 Tbsp honey
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Micro purple basil (to garnish)
Instructions
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Preheat the oven to 375°F and line a large baking sheet with parchment paper.
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Heat a skillet over medium heat and melt half the butter on it. Add the onion and rosemary and sauté until the onion begins to brown, about 5 minutes. Remove the pan from the heat and set it aside.
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On a lightly floured surface, roll out the puff pastry sheets to about ¼-inch thick. Use a 4-inch round cookie cutter and cut 20 rounds. Place 10 rounds on the prepared baking sheet and prick them all over with a fork.
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Make the rings by cutting smaller rounds from the remaining 10 pieces of pastry using a slightly smaller round cookie cutter. Remove the centers and save them for another recipe. Brush the rounds on the baking sheet with a beaten egg and then place a pastry ring on each one. Allow them to chill in the freezer for 15 minutes.
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To make the cheese topping, put the goat cheese, lemon juice, and some salt and pepper into a bowl. Mix it with a fork, but let the cheese stay crumbly.
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Spoon about 1 tablespoon of the cheese mixture onto each piece of pastry, then top them with a sliced apple, overlapping slightly.
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Melt the remaining butter and brush it over the tarts. Top with allspice and bake until golden brown — 25-30 minutes. When the tarts are done, drizzle them with honey and a micro purple basil leaf.
Caramelized Shallot and Bacon Goat Cheese Pizza
Thank you Half-Baked Harvest for the recipe!
Ingredients
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¼ cup extra virgin olive oil
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6 shallots (halved and quartered)
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4 fresh thyme sprigs
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Kosher salt and pepper
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Chili flakes
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½ lb. pizza dough (room temperature)
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1-2 Tbsp fig preserves
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1 tomato (grated)
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1 garlic clove (grated)
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3 oz. crumbled goat cheese
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4 slices cooked bacon
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⅓ cup fresh basil leaves
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1 + ⅓ cups shredded mozzarella cheese
Instructions
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Preheat the oven to 450°F.
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In a skillet, combine the olive oil, shallots, and thyme. Cook over medium heat until the oil is hot. Reduce the heat to low, cover, and cook for 10-20 minutes until the shallots are soft and caramelized. Stir and cook for another 5 minutes. Add the chili flakes and remove the skillet from the heat.
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On a lightly floured surface, push the dough out until it’s thin. Transfer the dough to a baking sheet and mix the grated tomato with garlic, salt, and pepper. Spread the fig preserves and tomatoes over the dough. Add the goat cheese, bacon, and basil. Top with mozzarella and pull the shallots apart to arrange them over the cheese.
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Bake for 10-15 minutes, or until the crust is golden and the cheese is bubbling. Remove the pizza from the heat and top with fresh basil.
Raspberry & Goat Cheese Brownies
Thank you Love & Lemons for the recipe!
Ingredients
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1 cup raspberries
Brownies:
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5 Tbsp butter
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5 oz. bittersweet chocolate
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¼ cup almond milk
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½ cup oat flour
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⅛ tsp baking powder
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¼ tsp salt
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¾ cup maple syrup
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½ tsp vanilla
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2 eggs
Cheese Swirl:
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4 oz. cream cheese (room temperature)
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1-2 oz. goat cheese (room temperature)
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1 Tbsp butter (room temperature)
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2 Tbsp maple syrup
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¼ tsp vanilla
Instructions
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Preheat the oven to 350°F.
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Make a makeshift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t touch the water. Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. Once the chocolate has melted, remove it from the heat. Stir in the milk and let the mixture cool to almost room temperature before adding the eggs.
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In a separate bowl, stir in the maple syrup and vanilla. Stir in the eggs and add the dry mixture in, stirring until just combined.
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Make the raspberry cheese swirl. Whisk the ingredients for the cheese swirl until it’s smooth.
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Pour the brownie batter into an 8×8 greased pan. Spoon the cheese mixture on top and gently crush the raspberries and add them on top of the cheese layer. Take a knife and swirl the layers in the pan.
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Bake for 25-30 minutes.
Cranberry Pecan Goat Cheese Truffles
Thank you The Novice Chef for the recipe!
Ingredients
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10 oz. goat cheese
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6 oz. cream cheese
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2 tsp cinnamon
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3 Tbsp honey
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1 + ½ cups pecan chips
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1 cup diced dried cranberries
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½ cup minced fresh parsley
Instructions
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In a large bowl, beat the goat cheese, cream cheese, cinnamon, and honey until the mixture is light and fluffy. Add ½ cup pecan chips, folding to combine.
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Line your countertop with parchment paper. Toss the remaining pecan chips, dried cranberries, and parsley in the center of the parchment paper.
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Using a large cookie scoop, scoop out one round of the cheese filling and toss in the cranberry/pecan mixture. Continue until all the truffles have been rolled in the coating.
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Refrigerate the cheeseballs until they’re ready to serve.
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When you’re ready to serve, drizzle the truffles with honey and serve with crackers, warm crostini, or pretzel sticks.
Which goat cheese recipe was your favorite? Comment below!
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