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Baked Chevre with Tomato Salsa

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  • 6 lg Ripe tomatoes 6
  • 1 Clove garlic; minced 1
  • 1/3 c Chopped fresh chives or green onions 75 mL
  • 1 c Chopped fresh coriander 250 mL
  • 4 Jalapeno chilies; seeded and finely chopped (more or less to taste) 4
  • 1/2 ts Salt 2 mL
  • 1/2 ts Freshly ground black pepper 2 mL
  • 1 tb Lime juice 15 mL
  • 10 oz Chevre; (creamy mild goat cheese) 300 g


Core tomatoes and cut in half. Squeeze out seeds. Chop tomatoes finely.
Combine tomatoes with garlic, chives, coriander, chilies, salt, pepper and lime juice. Taste for seasoning. Place sauce in flat serving dish with a slight lip.
Cut cheese into rounds about 3/4 inch (2 cm) thick. Arrange on baking sheet.
Just before serving, preheat broiler. Broil cheese about 6 inches (15 cm) from heat until warm and slightly browned. This should only take 2 to 3 minutes. Lift hot cheese off baking sheet and place on sauce.
A LIGHTER SIDE: Instead of using just goat cheese, cream together 5oz (150g) goat cheese with 5oz (150g) low-fat pressed cottage cheese. Shape into rounds and broil as instructed above.
Converted by MC_Buster.
NOTES : Serve this with corn chips for dipping, or spread it on cornbread or crusty French or Italian bread. This recipe from Bonnie's "Appetizers" book, makes 8 servings.
Converted by MM_Buster v2.0l.