Recipe: Apple Almond Agave Chevre

We made a version of this at the custom Cuban Hard Cheese, Feta and Chevre class I taught last week.  After the class, I made it again…like this. 

I ate most of it in one sitting.

By myself. 

First, if you have access to your own raw goat milk, make chevre.  If you don’t, go buy a plain log of chevre (i.e. goat cheese) at the store.

Make your chevre into about a 4″ in diameter, 1″ tall pancake.

Then, cut up almonds (unsalted) and dried apples into little pieces.

Next, press the almond and apple mixture into all sides of the chevre.

Cut out a slice…or leave it hole for serving as an appetizer.

Then, drizzle the slice…or the whole thing…with agave nectar.  (I would have used raw, local honey, but I didn’t have any.)

Serve with a fork.  Eat all in one sitting.

Or, since that might not be polite at a party, serve it with thinly sliced apples.


-  The Goat Cheese Lady

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About The Goat Cheese Lady

I am Lindsey. I am an urban farmgirl attempting to balance city and farm life. I make cheese. I milk goats. I am married to the Animal Whisperer, man of exceptional knowledge and patience, I have two boys who are louder than my sister and I ever were, two big dogs, a few milking goats, some egg laying chickens and rabbits. Coyotes, rattlesnakes, deer, bear, and bobcats are frequent visitors. Just around the corner is the city. The pool. Yoga. The neighborhood friends. But we...and our farm...are the rocks.
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