Goat cheese stuffed artichokes

Preparation 20 minutes – Cooking time 18 minutes – Serves 6


2 cans artichokes bottoms, 300 g fresh goat cheese, 3 tbsp chopped fresh chives, 2 tbsp chopped parsley, 50 g grated parmesan, salt, pepper, olive oil.


Preheat the oven at 190 ° C.

Rinse and pat dry the artichoke bottoms.

In a salad bowl, mix the goat cheese with parmesan, chives, parsley and season to taste.

Using a spoon, fill the artichoke bottoms.

Place the stuffed artichokes on a lightly oiled baking sheet.

Bake for 18 minutes.

Serve with a green salad.

Gorgonzola soufflé

Preparation 20 minutes – Cooking time 15/20 minutes – Serves 4


100 g creamy Gorgonzola, 25 cl milk, 25 g butter, 3 eggs, 25 g flour, 1 tsp chopped parsley.


Butter well a soufflé mold or individual ramekins going up along the side with a brush.

Cut the Gorgonzola into strips and separate the whites from the yolks.

In a saucepan, melt 25 g butter.

Add the flour and cook for 1 minute while stirring with a whisk.

Then add the milk little by little.

When it boils, add the cheese then remove from heat, add the yolks and parsley while whisking.

Allow to cool.

Beat the egg whites.

Preheat the oven to 200 ° C.

Gently fold the beaten egg whites into the cooled cheese mixture.

Divide preparation into the buttered ramekins.

Bake for 15/20 minutes.

Serve immediately, the soufflé does not wait 🙂

Mont d’Or hot box

It’s the Mont d’Or season and here’s a quick and easy meal idea.

Mont d’Or has been called the holy grail of French raw milk cheeses

Preparation 15 minutes – Cooking time 30 minutes – Serves 4


1 Mont d’Or cheese ( 500 g), 8 potatoes, 5 cl white wine, 4 slices of cured ham, 2 Morteau sausages, pickles.


Preheat the oven to 220 ° C.

Wash and brush the potatoes with the skin and cook.

Cook sausages in a saucepan with water.

Put the cheese lid under the box and surround the bottom with aluminum foil.

With a spoon, dig a little cheese in the center.

Pour the white wine.

Bake for 30 minutes until golden.

Serve the hot Mont d’Or with a spoon on the potatoes with ham, sausages and pickles.

Tomato and Goat Cheese gratin

Preparation 15 minutes – Total cooking time 50 minutes – Serves 4


4/5 Roma tomatoes, 2 garlic cloves, 120 g breadcrumbs, 300 g fresh goat’s cheese, 100 g pitted black olives, 2 tbsp coarsely chopped flat leaf  parsley, 1 tbsp chopped oregano, salt, pepper, olive oil.


Preheat oven at 200 ° C.

Roughly chop the olives.

Cut the tomatoes into slices.

Sprinkle the tomatoes with a little olive oil and coat them well.

Place the tomatoes on a baking sheet covered with baking paper.

Bake the tomatoes for 20/25 minutes.

5 minutes before the end, add the peeled and chopped garlic on the tomatoes.

Lightly oil a gratin dish.

Place half of the tomatoes on the bottom.

Spread the goat cheese over it.

Sprinkle with parsley and oregano and chopped olives.

Season to taste.

Cover with tomato slices. then breadcrumbs.

Drizzle with a little olive oil.

Bake for 30 minutes.

Serve sprinkled with chopped herbs in decoration.

Jalapeno, bacon and parmesan crisps

Preparation 15 minutes – Cooking time 12 minutes


120 g grated Parmesan cheese, 60 g grated cheddar, 1 jar of jalapenos peppers in slices, 4 slices of bacon, freshly ground pepper.


Fry the bacon in a pan and then roughly cut into small pieces.

Preheat oven at 190 ° C.

On a baking sheet covered with parchment paper, make small piles of Parmesan cheese (1 tbsp each).

Add a bit of bacon, a little grated cheddar, a jalapeno slice and pepper.

Flatten slightly with the back of a spoon.

Bake for about 12 minutes.

Let cool a little before taking off with a spatula.

Serve as an appetizer.

Cervelle de Canut

Cervelle de Canut is a specialty cheese typical of the Lyonnaise kitchen.

Preparation 15 minutes – Serves 4


250 g faisselle cream cheese, 1 shallot, 1 garlic clove, 2 tbsp chopped fresh tarragon, 2 tbsp chopped fresh chives, 2 tbsp chopped fresh chives, 2 tbsp chopped fresh parsley, 2 tbsp walnut oil, 2 tbsp thick crème fraiche , salt pepper.


Drain the faisselle cream cheese.

Peel and finely chop the shallot and garlic.

Mix all the ingredients, season to taste.

Serve with toasted sourdough bread slices.

Goat cheese and honey puffs

Preparation 15 minutes – Cooking time 15/20 minutes – Serves 4


1 puff pastry, 1 Sainte Maure goat cheese log, 1 shallot, 1 tsp chopped fresh thyme, liquid honey, 2 tbsp poppy seeds, 1 egg, 1 tbsp milk.


Preheat oven to 180 ° C.

Cut 4 equal squares in the puff pastry.

Peel and chop the shallot and sauté for 5 minutes in a little olive oil, then allow to cool.

Divide shallot in the middle of each square of dough.

Place a goat cheese slice about 1 cm thick on the shallot compote.

Spread the chopped thyme on the goat cheese.

Add a little liquid honey on each goat cheese slice.

Fold the edges of the squares towards the middle and seal with your fingers.

Mix the egg yolk with the milk and brush the mixture over the dough.

Sprinkle with poppy seeds.

Bake for 15/20 minutes until golden.

Serve with a nice green salad.

Goat cheese nougat

Preparation 30 minutes – Chilling 12 hours – 28 appetizers


250 g soft goat cheese, 1 tbsp hazelnut oil, 40 g hazelnuts, 40 g wallnuts, 40 g pistachios, 40 g dried apricots, 60 ml heavy cream, 4 gelatin sheets, 1 pack of toast breas, salt, pepper.


In a hot pan, toast hazelnuts and remove the skin. And set aside.

In the same pan, toast the nuts and pistachios, set aside.

Crush some pistachios for decoration.

Soak the gelatin sheets in a bowl of cold water.

Cut the apricots into small pieces.

In a salad bowl, with a spatula, soften the goat’s cheese with 1 tbsp hazelnut oil.

Add the hazelnuts, walnuts, pistachios and diced apricots, mix well.

In a small saucepan, heat without boiling 60 ml of cream, remove from heat, add the drained gelatine leaves.

Pour this mixture over the goat mixture and combine all.

Season to taste.

Place the mixture in a small square pan to be about 2 cm thick and refrigerate at least 12 hours.

Using a rolling pin, flatten slices of bread and toast them.

When serving, cut the slices of bread into 8 pieces and cut out cubes of goat cheese nougat the size of the piece of toast.

Place 1 nougat cube between 2 pieces of toasted bread and secure with a toothpick.

Serve, sprinkled with crushed pistachios.

Cheese and bacon stuffed mushrooms

Mushrooms rich in flavor, an original side dish, and you can personalize stuffing according to your taste.

Preparation 20 minutes – Cooking time 15 minutes – Serves 6


18 mushrooms, 2 slices of bacon, 1 red onion, 150 g Philadelphia, 2 tbsp cream, 50 g grated comté cheese, 1 tbsp Dijon mustard, 2 tbsp chopped parsley, 2 tbsp chopped chives , salt, pepper, olive oil, breadcrumbs.


Brush the mushrooms under water and then remove stems.

Dice 1/4 of stems and keep the others for a soup or a sauce.

Finely dice onion.

Preheat oven at 180 ° C.

In a frying pan, cook bacon until crisp and cut into small pieces and set aside.

In the same pan, heat a little olive oil and sauté the onion for 3/4 minutes.

Add the diced mushroom stems and continue to cook for 3/4 minutes.

In a bowl, combine the Philadelphia, cream, mustard, comté cheese, parsley, chives.

Season to taste.

Add onion and diced mushrooms and mix well.

Stuff the mushrooms caps with a spoon.

Sprinkle with a little breadcrumbs and drizzle with olive oil.

Bake for 15 minutes to melt the cheese.

Serve as a side dish with grilled meats.

Morbier cheese on toast


Morbier cheese in your fridge, a quick and easy snack.

Morbier is an appellation of origin designating a cheese made from raw cow milk, made in the Jura massif in France.

Preparation 10 minutes – Cooking time 15 minutes – Serves 2


2 slices of sourdough bread, 10 cl of dry white wine, 1/2 red onion, salt, pepper.


Preheat oven to 180 ° C.

Cut the Morbier cheese in strips and the half onion into thin slices.

Place the bread slices in a baking dish.

Sprinkle bread with white wine and cover with Morbier slices.

Season to taste and add some onion slices on top.

Bake in the oven for 10/15 minutes.

Serve with a mixed salad.

You can also adda slice of Parma ham under the cheese if you like.