BON APPÉTIT

Dear Friend,

As a fellow goat cheese lover and Chavrie®’s Executive Chef, I share your passion for coming up with new

ways to incorporate goat cheese into just about anything on my daily menu! With Chavrie, the possibilities
are endless. Its mild flavor and creamy, smooth texture make it easy to add a new dimension of flavor to

appetizers, salads, soups, main dishes and even desserts. Having attended the Culinary Institute of

America and my 14 years experience as chef at many fine dining establishments has given me many ideas and

inspirations for the recipes we develop daily at the Chavrie Kitchen. Here, we share a collection of some of

our favorites with you and we hope that you will share them with others who love Chavrie just as much as

you do. We thank you for your loyalty to the Chavrie brand and hope that you enjoy all of the new ways to

celebrate your love for goat cheese. Bon Appétit!

 TA B L E O F C O N T E N T S

Chavrie® Fig and Prosciutto Crostini 5

Chavrie® Orange and Sage Salad 6

Chavrie® Spinach and Mushroom Pizza 9

Chavrie® Rolled in Dried Cranberries 10

Chavrie® Tabbouleh Salad 13

Chavrie® Chicken Cordon Bleu 14

Chavrie® Mushroom Soup 16

Chavrie® Asparagus Soup 17

Chavrie® Crème Brulee 19

Chavrie® Jalepeño Queso 20

Chavrie® Marinara Dip 23

Chavrie® Portobello Panini 24

Chavrie® Shrimp Madagascar 27

Chavrie® Stuffed Mushrooms 28

Chavrie® Potato Gratin 29

 S W E E T F I G S A N D S A LT Y P R O S C I U T T O
combined with tangy goat cheese.

5
 C H AV R I E ® F I G A N D P R O S C I U T T O C R O S T I N I

PREP TIME: 15 minutes

COOK TIME: 10-12 minutes
SERVES: 12-16

INGREDIENTS:

1 11 oz. or (2) 4 oz. Chavrie® Fresh Goat Cheese Logs

12-16 baguette slices or savory type crackers
1 small jar fig jam
2 oz. shaved prosciutto
1 oz. white peppercorns, cracked

DIRECTIONS:
1) Preheat oven to 350° F.

2) Spread ½ tsp. of fig jam on each sliced baguette or cracker.

3) Slice Chavrie ® Fresh Goat Cheese Log into 12-16 slices.

4) Place 1 slice on each prepared cracker.

5) Place a small piece of prosciutto on top of Chavrie ® Fresh Goat Cheese.

6) Arrange on sheet trays.

7) Bake in oven for 10 -12 minut es until edges of cheese start to brown.

8) Remove from oven and top with cracked white pepper.

6
 C H AV R I E ® O R A N G E A N D S A G E S A L A D

PREP TIME: 10 minutes

SERVES: 4-6

INGREDIENTS:

1 4 oz. Chavrie® Fresh Goat Cheese Log

6 fresh sage leaves
1 orange
1 oz. balsamic vinegar
1 oz. olive oil

DIRECTIONS:
1) Slice Chavrie ® Fresh Goat Cheese Log into 8-10 slices.

2) Arrange cheese slices in a single line in a shingled fashion on

a rectangular platter.

3) Zest one orange and reserve the zest for gar nishing.

4) Remove peel and section each orange into segments.

5) Drizzle olive oil and vinegar on cheese.

6) Top with orange segments.

7) Gar nish with orange zest and fresh sage leaves.

8) Serve at room temperature with sliced baguettes or your favorite crackers.

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TA N G Y O R A N G E S & G O AT C H E E S E S L I C E S
combined for a light and refreshing salad.

8
 G O U R M E T G O AT C H E E S E P I Z Z A ,
with spinach, mushrooms, and tomatoes.

9
 C H AV R I E ® S P I N A C H A N D M U S H R O O M P I Z Z A

PREP TIME: 10 minutes

COOK TIME: 12-15 minutes
SERVES: 4-6

INGREDIENTS:

1 prepared pizza shell 1 cup diced plum

4 tbsp. olive oil tomatoes
1 bag baby spinach 1 11 oz. or (2) 4 oz. Chavrie®
1 lb. fresh wild mushrooms Fresh Goat Cheese Logs

DIRECTIONS:
1) Preheat the oven to 400° F.

2) Lightly brush pizza shell with olive oil.

3) Pour remaining oil into a medium skillet over medium heat.

4) Slice and sauté the mushrooms until tender.

5) Add spinach and sauté just enough for the spinach to wilt.

6) Season with salt and pepper.

7) Spread the mushroom and spinach mixture over the pizza shell.

8) Slice the Chavrie ® Fresh Goat Cheese Log into 1/8 inch slices and lay
evenly on top of the pizza.

9) Top the pizza with the diced tomatoes.

1 0 ) Bake in the oven until golden brown and the pizza edges begin to crisp.

1 1 ) Cut pizza and serve. Pizza can be drizzled with additional olive oil after
removing from the oven.

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 C H AV R I E ® R O L L E D I N D R I E D C R A N B E R R I E S

PREP TIME: 5 minutes

SERVES: 4-6

INGREDIENTS:

1 11 oz. or (2) 4 oz. Chavrie® Fresh Goat Cheese Logs

2 cups dried cranberries

DIRECTIONS:
1) Remove Chavrie ® Fresh Goat Cheese Log from packaging and set aside.

2) Evenly distribute dried cranberries on a sheet of parchment paper.

3) Roll Chavrie ® Fresh Goat Cheese Log into the cranberries and wrap with the
parchment paper.

4) Fir mly roll wrapped Chavrie ® Fresh Goat Cheese Log so cranberries adhere
to the cheese.

5) Place in refrigerator to chill.

6) Unwrap log 30 minutes before serving.

7) Serve with your favorite breads or crackers.

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ROLLED IN SWEET DRIED CRANBERRIES
for a festive appetizer or dessert.
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 A C R I S P, C O L D S I D E D I S H
with the flavors of the middle east.

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 C H AV R I E ® T A B B O U L E H S A L A D

PREP TIME: 10 minutes

COOK TIME: 35 minutes
SERVES: 10-12

INGREDIENTS:

2 cups bulgur wheat 1 tomato diced

3 cups boiling water
2 tbsp. chopped parsley
1 tsp. chopped mint
1 cup red onion (minced)
4-6 oz. olive oil
1 oz. lemon juice
1 11 oz. or (2) 4 oz. Chavrie®
Fresh Goat Cheese Logs
salt and pepper to taste

DIRECTIONS:
1) Place bulgur wheat in a l ar ge bowl, pour the boiling water over
and cover with aluminum foil or a lar ge lid.

2) Let stand for 30 minutes until the liquid is absorbed.

3) Mix in the remaining ingredients omitting the Chavrie ® Fresh Goat

Cheese Log.

4) Season with salt and pepper and chill well.

5) Dice the Chavrie ® Fresh Goat Cheese Log and fold into the mixture.

For a quick and simple preparation follow directions on a package

of instant Tabbouleh and fold in diced 4oz. Chavrie ® Fresh Goat
Cheese Log.

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 C H AV R I E ® C H I C K E N C O R D O N B L E U

PREP TIME: 10 minutes

INACTIVE PREP TIME: 30 minutes
COOK TIME: 10-15 minutes
SERVES: 4

INGREDIENTS:

4 6 oz. boneless, skinless 1 cup all purpose flour

chicken breast halves 3 eggs
4 slices Serrano ham 2 tbsp. milk
1 tbsp. chopped fresh 2 cups Panko or bread crumbs
parsley 2 cups vegetable oil
1 11 oz. or 2 (4) oz. salt and pepper
Chavrie® Fresh
Goat Cheese Logs

DIRECTIONS:
1) Preheat the oven to 350° F.

2) Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the
way down the thick side, cut a deep pocket horizontally into the center of the
meat about 3/4 of the way down, being careful not to cut through to the other side.
Repeat with the remaining breasts. Wash hands well.

3) Season each pocket with salt and pepper.

4) Cut Chavrie ® Fresh Goat Cheese Log in quarters. Wrap each cheese slice with
ham. Place each wrapped quarter into each pocket that was made in the chicken
breasts.

5) Wrap each stuffed chicken breast with plastic wrap and place in refrigerator to chill
for 30 minutes.

6) Set up a standard breading procedure using 3 shallow containers. Put flour in the
first one, eggs and milk in the second, and Panko or bread crumbs in the third
one.

7) Beat the eggs and water together.

8) Dredge each of the stuf fed chicken breasts first in flour, then egg wash and then
in the Panko or bread crumbs.

9) In a lar ge, oven-proof skillet, heat the oil over medium-high heat. Add the chicken
and pan fry until golden brown, 2 to 3 minutes on each side.

1 0 ) Place the browned chicken breasts on a sheet tray and bake until the chicken is
cooked through, 7 to 10 minutes.

1 1 ) Split each chicken breast in half and serve.

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JUICY CHICKEN WITH A CREAMY FILLING
served with steamed green beans.
16
 C H AV R I E ® M U S H R O O M S O U P

PREP TIME: 20 minutes

COOK TIME: 20 minutes
SERVES: 4

INGREDIENTS:

1 shallot (chopped) 2 cups milk

1 oz. butter 1 lb. mushrooms white or
2 tbsp. flour assorted wild (sliced)
2 cups chicken stock 1 5.3 oz. pkg. Chavrie® Goat Cheese

DIRECTIONS:

1) Sweat shallots in butter until tender

(without color) in a heavy gauge
sauce pot.

2) Add mushrooms and sauté until

tender.

3) Add flour and stir well while heating.

4) Add chicken stock and milk. Bring to

a boil and simmer for 20 minutes.

5) Carefully pour contents into a blender.

Purée well (be very careful to leave
the center cap of the blender of f and
cover loosely so you do not trap the
steam).

6) Retur n to sauce pot and bring to a

simmer. Add the Chavrie ® Goat Cheese
and season with salt and pepper.

7) Soup can be gar nished with sliced

mushrooms and chives.
C R E A M Y S AV O R Y M U S H R O O M S O U P
topped with fresh chives.
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C H AV R I E ® A S P A R A G U S S O U P

PREP TIME: 10 minutes

COOK TIME: 20 minutes
SERVES: 4

INGREDIENTS:

1 leek, white only

(chopped and washed)
1 oz. butter
2 tbsp. flour
2 cups chicken stock
2 cups milk
2 bunches asparagus cut in
1” segments (you can use
stems but remove the
woody section) T H I C K A N D C R E A M Y A S PA R A G U S S O U P
1 pkg. 5.3 oz. Chavrie® garnished with fresh chives.
Goat Cheese

DIRECTIONS:

1) Sweat leeks in butter until tender (without color) in a heavy gauge sauce pot.

2) Add flour and stir well while heating.

3) Add chicken stock and milk. Bring to a boil and simmer for 20 minutes.

4) A d d a s p a r a g u s a n d s i m m e r u n t i l t e n d e r.

5) C a r e f u l l y r e m o v e a s p a r a g u s w i t h a s l o t t e d s p o o n a n d p l a c e i n b l e n d e r. A d d t h e
cooking liquid and blend well (be very careful to leave the center cap of the
blender off and cover loosely so you do not trap the steam).

6) S t r a i n t h r o u g h a f i n e c h i n o i s ( f i n e s t r a i n e r ) . B r i n g t o a s i m m e r. A d d t h e Chavrie ® G o a t
C h e e s e a n d s e a s o n w i t h s a l t a n d p e p p e r.

7) The soup can be served with crab and garnished with blanched asparagus spears.

18
 B E A U T I F U L LY C A R A M E L I Z E D C R È M E B R U L E E ,
served with fresh berries and kiwi.

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 C H AV R I E ® C R È M E B R U L E E

PREP TIME: 20 minutes

BAKE TIME: 1 hr 45 minutes
SERVES: 6-8

INGREDIENTS:

1 pint heavy cream 7 egg yolks

2 5.3 oz. pkgs. Chavrie® ½ teaspoon vanilla
Goat Cheese extract
1½ cup sugar divided
(½ cup for caramelizing)

DIRECTIONS:
1) Place the cream and vanilla extract into a medium saucepan set over
medium-high heat and bring to a boil. Remove from the heat, cover and
allow to sit for 15 minutes.

2) In a medium bowl, whisk together 1 cup sugar, Chavrie ® Goat Cheese and the
egg yolks until well blended.

3) Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7
to 8-ounce) ramekins or one 9 inch crème brulee dish.

4) Place the ramekins into a lar ge cake pan or roasting pan. Pour enough hot
water into the pan to come halfway up the sides of the ramekins. Bake just
until the créme brulee is set, but still trembling in the center, approximately
40 to 45 minutes.

5) Remove the ramekins from the roasting pan and refrigerate for at least 2
hours and up to 3 days.

6) Remove the crème brulee from the refrigerator for at least 30 minutes prior
to browning the sugar on top. Divide 1/2 cup sugar equally among the 6
dishes and spread evenly on top. Using a torch, caramelize the sugar to for m
a crispy top.

7) Allow the crème brulee to sit for at least 5 minutes before serving.

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 C H AV R I E ® J A L A P E Ñ O Q U E S O

PREP TIME: 5 minutes

SERVES: 10-12

INGREDIENTS:

1 5.3 oz. pkg. Chavrie® 1 jalapeño pepper, diced

Goat Cheese 2 tsp. hot sauce
1 8 oz. can diced salt and freshly ground
tomatoes, drained black pepper, to taste

DIRECTIONS:
1) Mix all ingredients in a glass bowl and slowly heat in the microwave
until piping hot.

Serving Suggestions: Add more hot sauce for an extra kick

Serve with pita chips or tortilla chips
Try as a taco topper
Use as a taco salad starter
Serve with empanadas

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T H E P E R F E C T D I P F O R E N T E R TA I N I N G –
tangy queso with a kick.
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 WA R M G O AT C H E E S E A N D T O M AT O S A U C E A P P E T I Z E R ,
served with crunchy bread for dipping.

23
 C H AV R I E ® M A R I N A R A D I P

PREP TIME: 10 minutes

COOK TIME: 20 minutes
SAUCE SIMMER TIME: 20 minutes
SERVES: 4-6

INGREDIENTS:

1 tbsp. olive oil 1 pinch dried oregano

1 tsp. fresh chopped garlic 1 11 oz. or (2) 4 oz. Chavrie®
1 28 oz. can tomato sauce Fresh Goat Cheese Logs
1 2 oz. can sliced 1 tbsp. bread crumbs
black olives cracked black peppercorns

DIRECTIONS:
1) Preheat oven to 400° F.

2) Sauté chopped garlic in olive oil (do not brown) in a sauce pot.

3) Add tomato sauce, olives an d oregano.

4) Simmer until thickened.

5) Set aside to cool.

6) Slice the Chavrie ® Fresh Goat Cheese Log lengthwise into 4 slices.

7) Place slices in a greased 9 inch casserole dish, alter nating sauce and
cheese.

8) Season with cracked black peppercor ns.

9) Top with bread crumbs.

1 0 ) Bake until bubbly and slightly brown, about 20 minutes.

1 1 ) Serve with garlic bagel chips or garlic crostini.

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 C H AV R I E ® P O R T O B E L L O P A N I N I

PREP TIME: 10 minutes

COOK TIME: 10 minutes
SERVES: 4

INGREDIENTS:

½ cup extra-virgin 1 11 oz. or (2) 4 oz.

olive oil, plus more Chavrie® Fresh Goat
for drizzling Cheese Log, sliced
1 lb. Portobello mushrooms in 4 equal slices lengthwise
1 small bunch arugula 2 tbsp. truffle oil
1 small focaccia loaf

DIRECTIONS:
1) Preheat grill to high.

2) Remove the gills from the Portobello mushrooms and marinate with olive
oil.

3) Grill the mushrooms until cooked. Remove from the grill and set on a
paper towel to drain.

4) Cut the focaccia into 4 pieces, slice them horizontally and drizzle with
some olive oil.

5) Lay the 4 bottom slices of focaccia on a flat sur face. Layer mushrooms
evenly on each slice.

6) Place a slice of Chavrie ® Fresh Goat Cheese Log on each.

7) Top with arugula.

8) Drizzle with truf fle oil.

9) Put the tops on and gently press each sandwich to flatten it slightly.
Drizzle some more olive oil over the tops.

1 0 ) Place each sandwich on a preheated panini press and grill until the bread
is toasted and the cheese is bubbly.

Serve immediately.

25
WA R M G O AT C H E E S E A N D P O R T O B E L L O M U S H R O O M S
sandwiched between crunchy bread.

26
 SUCCULENT SAUTÉED SHRIMP
with a rich, creamy sauce.

27
 C H AV R I E ® S H R I M P M A D A G A S C A R

PREP TIME: 10 minutes

COOK TIME: 15 minutes
SERVES: 4

INGREDIENTS:

2 tbsp. vegetable oil 2 oz. Pernod*

24 16-20 size shrimp, 1 5.3 oz. pkg. Chavrie®
raw peeled and Goat Cheese
deveined 1 cup chicken stock
2 tbsp. green Madagascar 1 tbsp. dijon mustard
peppercorns crushed 1 tbsp. chopped green scallion

DIRECTIONS:
1) Heat a lar ge heavy sauté pan over medium high heat. Pour in oil.

2) Season shrimp with salt and pepper.

3) Sauté the shrimp in the oil for 1 minute on each side.

4) Remove shrimp from the sauté pan and set aside.

5) Pour out oil from the pan.

6) Add peppercor ns back into the sauté pan and heat for 30 seconds.

7) Deglaze with Per nod*.

8) Add Chavrie ® Goat Cheese and chicken stock. Bring to a boil.

9) Reduce until sauce is thick enough to coat the back of a spoon.

1 0 ) Whisk in mustard and retur n to a simmer.

1 1 ) Place shrimp back into simmering sauce to heat.

1 2 ) Place 6 shrimp on each plate and ladle sauce over each shrimp.

1 3 ) Gar nish with chopped scallions.

Great served with rice and carrot julienne.

* l i co ri ce f l avo red l i qu o r

28
 C H AV R I E ® S T U F F E D M U S H R O O M S

PREP TIME: 15 minutes

COOK TIME: 15-18 minutes
SERVES: 24

INGREDIENTS:

24 2 to 2½ inch stuffing 8 oz. bulk (loose) Italian sausage

mushrooms ½ cup Italian style bread crumbs
1 5.3 oz. pkg. Chavrie® 2 tbsp. chopped fresh parsley
Goat Cheese

DIRECTIONS:

1) Preheat oven to 350°F.

2) Clean mushrooms with a soft brush or

cloth.

3) Remove the stems of the mushrooms and

chop the stems in the food processor.

4) Mix sausage, bread crumbs, 2/3 package

of Chavrie ® Goat Cheese and chopped
mushroom stems.

5) Stuf f each mushroom cap with about 1

tbsp. of sausage mixture.

6) Place stuf fed mushrooms on a baking tray

and bake for 15-18 minutes until sausage
is cooked and mushrooms are tender.

7) Arrange on a serving platter and top each

WA R M S T U F F E D M U S H R O O M S
with a cool goat cheese topping.
29
mushroom with a dollop of the remaining
Chavrie ® Goat Cheese and sprinkle with
chopped parsley.
 C H AV R I E ® P O T A T O G R A T I N

PREP TIME: 10 minutes

C O O K T I M E F O R P O TAT O E S :
20-25 minutes
BAKE TIME: 20-25 minutes
SERVES: 6-8 as side dish

INGREDIENTS:

8 medium peeled russet

potatoes, cut in 1
inch pieces
1 tsp. chopped garlic
1 5.3 oz. pkg. Chavrie®
Goat Cheese
1 cup milk
C R I S P Y, S AV O R Y S I D E D I S H ,
4 oz. butter
per fect for any meal.
½ cup crosscut scallions

DIRECTIONS:

1) Place cut potatoes in a large saucepan, with enough salted cold water to cover
the potatoes by ½ inch.

2) Bring to a simmer and cook for 20 to 25 minutes until they are tender but not
falling apart.

3) While the potatoes are cooking, in a small saucepan heat the milk, butter, chopped
garlic and Chavrie ® Goat Cheese over moderately low heat, stirring, until the butter and
goat cheese are just melted and smooth. Keep the mixture war m.

4) Drain the potatoes well and while still warm mix with an electric mixer for 2
m i n u t e s . F o l d i n t h e Chavrie ® m i x t u r e , t h e s c a l l i o n s , a n d s a l t a n d p e p p e r t o t a s t e .
Mix until the potatoes are fluffy and smooth 1-2 minutes.

5) Transfer the mixture to a 9-inch baking dish. (The potatoes may be prepared up to
this point 2 days in advance and kept covered and chilled.)

6) Bake in a 350° oven until golden brown, 20-25 minutes.

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Discover more chef inspired recipes for
all the ways you love goat cheese,
at www.chavrie.com

www.chavrie.com
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