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7 Easy Goat Cheese Recipes: Pizza, Salad, Pasta & More

I have a sizable tried-and-true cookie recipe file, but I am always eager to discover new ones. Who doesn't love cookies?

Warm goat cheese timbales with mixed greens

Warm goat cheese timbales with mixed greens

Spreading room-temperature goat cheese on a pita crisp or in a celery stick can be delicious all on its own. But did you know you can cook with it, too?

Let's explore how goat cheese adds a distinct and tasty flavor component to a wide range of recipes. Here is a sneak preview of the recipes you will find in this article.

  1. Katie's Pimento Goat Cheese Dip (hors d'oeuvre)
  2. Warm Goat Cheese Timbales With Mixed Greens (appetizer)
  3. Pizza With Goat Cheese, Red Pepper, and Italian Meat
  4. Asparagus With Goat Cheese Salad and Walnut Oil Dressing
  5. Omelet With Sundried Tomatoes and Goat Cheese
  6. Farfalle Pasta With Shrimp, Goat Cheese, and Roasted Red Pepper
  7. No-Bake Cherry Cheesecake
Katie’s pimento goat cheese dip

Katie’s pimento goat cheese dip

1. Katie's Pimento Goat Cheese Dip

My husband copied this recipe that we rated "excellent" from a Food and Wine online source. He subscribed to Food and Wine magazine for many years. Food Network star Katie Lee Biegel is the author of this recipe. We enjoy watching her on TV. This pimento goat cheese dip is good with vegetables or crackers and is delicious spread on crusty toasted bread.


  • 1 (11-ounce) log of goat cheese, softened
  • 1 packed cup smoked cheddar cheese, coarsely shredded
  • 1/2 cup mayonnaise
  • 1/4 cup drained jarred pimientos, coarsely chopped
  • 2 scallions, thinly sliced
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon onion powder
  • 1 teaspoon Tabasco
  • Salt and freshly ground pepper
  • Radishes and celery ribs, for serving


  1. In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar, mayonnaise, pimientos, scallions, pickle relish, onion powder, and Tabasco. Season with salt and pepper.
  2. Transfer the pimento cheese to a bowl and serve with radishes and celery ribs.
Warm goat cheese timbales with mixed greens

Warm goat cheese timbales with mixed greens

2. Warm Goat Cheese Timbales

My husband subscribed to Gourmet Magazine for decades. Many of the recipes are submitted to them for publication by people worldwide. In this case, Elsie Wollaston from Vancouver, Canada, shares her recipe with us. This warm goat cheese timbale recipe comes from the March 2001 issue of the magazine. She enjoys serving it as an appetizer or a brunch dish, and it makes six portions.

The word timbale has several meanings. It is a specific type of Spanish drum, but it also refers to a type of baking dish as well as certain baked dishes. In this case, the timbale ingredients are placed in individual round ceramic ramekins and then baked in a water bath in the oven.


For the timbales:

  • 1/2 pound mild soft goat cheese
  • 1/4 cup unsalted butter, softened
  • 4 large whole eggs
  • 4 large egg whites
  • 2 tablespoons freshly grated Parmesan
  • 2 teaspoons chopped fresh thyme
  • Pam cooking spray

For the salad:

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped shallot
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 6 cups mesclun (mixed tender greens)


For the timbales:

  1. Preheat the oven to 350°F. Spray six (5-oz.) ramekins with Pam.
  2. Blend the goat cheese and butter in a food processor until smooth. Add remaining timbales ingredients and salt and pepper to taste, then blend well.
  3. Pour into ramekins, filling them about three-quarters full.
  4. Place the filled ramekins into a rimmed baking dish. Pour hot water into the dish coming halfway up the outside of the ramekins.
  5. Bake in the middle of the oven until pale golden and slightly puffed and a knife inserted in the center comes out clean. Depending on your oven, this will take anywhere from 25 to 30 minutes or slightly longer.
  6. Transfer ramekins to a rack and cool for 10 minutes.

For the salad:

  1. Whisk together lemon juice and shallot in a large bowl, then let stand for 10 minutes.
  2. Add oil in a slow stream, whisking until well blended.
  3. Season with salt and pepper, then toss with the mesclun.
  4. Divide salad among individual plates.
  5. Run a knife around the edge of each timbale to loosen, then invert each onto a salad and serve.
Pizza with goat cheese, red pepper, and Italian meat

Pizza with goat cheese, red pepper, and Italian meat

3. Pizza With Goat Cheese, Red Pepper, and Italian Meat

My husband and I recently purchased a package of personal-sized cauliflower pizza crusts from Trader Joe’s. They come two to a package, are gluten free, and are only 120 calories per serving. We decided to top them identically with one exception. One would have pepperoni as one of the ingredients, and the other, prosciutto. We intended to split them and eat some of both. The photo above shows a plate with slices from half a pizza of each version.


  • 1 (5-ounce) package cauliflower pizza crusts from Trader Joe’s
  • 4 tablespoons marinara sauce
  • 2 scallions, finely chopped
  • 1 tiny red pepper, thinly sliced
  • 3 ounces goat cheese, thinly sliced
  • 5 slices uncured pepperoni
  • 1 slice Prosciutto di Parma, torn into pieces
  • Fresh basil leaves
  • Red pepper flakes (optional)


  1. Spread 2 tablespoons of marinara sauce evenly over each crust.
  2. Top each crust with half of the goat cheese.
  3. Place the pepperoni slices onto one pizza, and the prosciutto pieces onto the other one.
  4. Top each pizza with half of the scallions and red pepper slices.
  5. Bake in a 425°F oven for 10 or more minutes until the cheese is melted, the edges are browned, and the crust is getting crispy around the edges.
  6. Remove from the oven and top with fresh basil leaves and the red pepper flakes, if desired.
Asparagus and goat cheese salad with walnut oil dressing

Asparagus and goat cheese salad with walnut oil dressing

4. Asparagus and Goat Cheese Salad With Walnut Oil Dressing

This recipe comes from Luna Vineyards in Napa, California. My husband printed out a copy of this online recipe back in 2002. They recommended drinking a glass of their Pinot Grigio to accompany this dish.

The only change we made to the recipe was to double the amount of goat cheese and save a little to dress the top of the salad. The rest of it mixed with the warm asparagus and dressing becomes creamy and an integral part of the dressing.

This recipe serves four as a side dish or two as an entree.


  • 1/2 popund asparagus
  • 1/4 cup walnut oil
  • 1 tablespoon chopped shallot
  • 1 tablespoon Dijon mustard
  • 2 ounces goat cheese
  • 1/3 cup chopped walnuts
  • 4 cups assorted salad greens
  • Ground pepper, to taste


  1. Toast the walnuts in a saute pan until slightly toasted. Set aside.
  2. In a small bowl, combine the shallots and mustard. Slowly pour in the walnut oil, whisking constantly. Set aside.
  3. Rinse the asparagus and cut into 1-inch pieces.
  4. Place the salad greens in a large mixing bowl. Add a few grinds of pepper as well as the toasted walnuts.
  5. Break or cut the goat cheese into small pieces and add to the salad greens, saving a few pieces for the top of the salad.
  6. In a saute pan, boil salted water and add the cut asparagus pieces. As soon as you can pierce the asparagus with a sharp fork, remove from the heat and drain off the water. Put the asparagus back into the hot pan, add the dressing, and stir to coat the asparagus.
  7. Pour the asparagus mixture over the salad greens and toss with the salad, topping it with some of the reserved goat cheese pieces.

5. Omelet With Sundried Tomatoes and Goat Cheese

Omelets are so quick and easy to whip up and enjoy for a meal almost any time of day. The ingredients, other than the eggs, can be varied and suit a variety of tastes. I hope you enjoy making this recipe as much as we did in eating it. The amounts given below are for one omelet.


  • 2 large eggs, beaten
  • 1 ounce goat cheese, room temperature
  • 2 small pieces of sundried tomatoes, drained and chopped
  • Salt and pepper, to taste
  • Chopped parsley, for garnish
  • Pam cooking spray
  • 2 San Marzano tomatoes, halved (or tomatoes of your choice)


  1. In a small bowl, combine the goat cheese with sundried tomatoes. Mash until well blended.
  2. Spray a nonstick 10-inch skillet with Pam, and heat over medium-high heat.
  3. Pour the beaten eggs into the skillet and apportion the goat cheese sundried tomato mixture over the midsection of the omelet.
  4. As soon as the eggs start setting on the bottom but are still slightly runny on top, carefully fold the omelet in thirds. Flip the omelet over for 10 to 20 seconds to heat it, then flip back over for another 10 seconds or so. This method should ensure that the cheese mixture inside is nicely heated.
  5. Remove from the pan and serve on a warm plate.
  6. Garnish the plate with the sliced tomatoes and chopped parsley. Add extra ground pepper, if desired.

6. Farfalle Pasta With Shrimp, Goat Cheese, and Roasted Red Pepper

My husband and I were shopping in a local international grocery store the other day when we spotted some farfalle pasta from Italy. It is a multi-colored bow-tie shape of pasta. We picked up a package, and I decided to make the pasta dish shown here from other ingredients we already had on hand. It turned out to be delicious! The amounts shown below serve a generous portion for two.


  • 1/2 package (4.4 ounces) farfalle pasta
  • 16 large shrimp, peeled and deveined
  • 1 large roasted sweet red pepper, cut into bite-sized pieces
  • 4 scallions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon capers, drained and chopped
  • 2 1/2 ounces goat cheese, room temperature
  • 3 tablespoons extra virgin olive oil
  • Reserved pasta water
  • Salt and pepper, to taste
  • Dried crushed red pepper flakes, to taste (optional)


  1. Heat 2 tablespoons of extra virgin olive oil in a large saucepan on the stove. When heated, add the peeled shrimp and saute until done, about 2 minutes. Remove from the pan.
  2. In the same pan, saute the onion, capers, roasted red pepper. After 1 to 2 minutes, turn off the heat and add the garlic and half of the parsley. Cover the pan.
  3. In a kettle, bring generously salted water to a gentle boil. Add the pasta and cook until tender, 8 to 10 minutes, or to taste. Drain the pasta in a colander, reserving some of the pasta water.
  4. Resume heating the pan with the vegetables, and add the shrimp and pasta. Add the goat cheese, some of the pasta water (a little at a time), and gently fold the ingredients together until well blended. Add the optional crushed red pepper flakes and serve on a heated plate. Top with the remaining chopped parsley.
No-bake cherry cheesecake

No-bake cherry cheesecake

7. No-Bake Cherry Cheesecake

After reading this recipe online, it sounded good, and I decided to make it. As usual, when not serving a dessert this large for a party, we shared it with several of our neighbors. My husband and I could never eat an entire cheesecake by ourselves, nor should we! We got some rave reports from our neighbors, and we also gave it our "thumbs up." I only made a few minor adjustments to the recipe.


For the crust:

  • Pam cooking spray, for the pan
  • 1 1/3 cups vanilla wafers, finely crushed or ground
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt

For the cheesecake:

  • 1 cup sour cream, room temperature
  • 2/3 cup sugar
  • 4 ounces (½ cup) mascarpone cheese, room temperature
  • 4 ounces (½ cup) cream cheese, room temperature
  • 2 ounces (¼ cup) goat cheese, room temperature
  • ¾ teaspoon pure vanilla extract
  • ¼ teaspoon finely grated lemon zest
  • 1 cup heavy cream

For the roasted cherries:

  • 3 cups frozen pitted tart cherries
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • Squeeze of fresh lemon juice


  1. For the crust: Coat a 10-inch springform pan with Pam. Line the bottom with a round of parchment paper, and spray the parchment paper with the cooking spray. Stir together the cookies, butter, sugar, ground cinnamon, and a pinch of salt. Press evenly into the bottom of the pan. Refrigerate while making the filling.
  2. For the filling: Beat sour cream, ⅓ cup sugar, the cheeses, vanilla extract, and lemon zest until very smooth. In another bowl, whisk the heavy cream and remaining ⅓ cup sugar until medium peaks form. Fold into the cheese mixture, and spread evenly onto the crust. Smooth top, and freeze until firm, at least 2 hours.
  3. For the roasted cherries: Preheat the oven to 400°F. Combine the cherries, sugar, cornstarch, and lemon juice in a 9-inch square baking dish, tossing to mix. Roast for 25 to 30 minutes, or until the juices are thickened and bubbly, stirring every 10 minutes. Let cool completely, then refrigerate until ready to use.
  4. Before serving, transfer it from the freezer to the refrigerator for 45 minutes. Run a knife around the edge, release the sides to remove from the pan, and transfer to a serving platter. Spoon the cherries over the cake if serving all at once.

More Ways to Use Goat Cheese

There are almost endless ways to use goat cheese. Using it to accompany fresh fruits like sliced apples, figs, or dates is one way. Countless recipes call for it as an ingredient in hors d'oeuvres, appetizers, soups, entrees, and desserts. Using it in salads, sandwiches, frittatas, and combining it with vegetables are other ways to use this versatile cheese. Once you start using it more, let your imagination and taste buds be your guide!


Let's take a look at some of the most commonly asked questions about this versatile and delectable cheese.

Does it have health benefits?

In a word, yes! It is easier to digest than cow's milk and contains probiotics that benefit gut health. It has an anti-inflammatory effect, and it's a good source of protein and calcium, which is good for bone health. With valuable amounts of vitamins and other minerals plus healthy fats and lower calories than many kinds of cheese, these are all excellent reasons to incorporate more goat cheese into one's diet.

What goes well with goat cheese?

As we've seen above, many foods go well with goat cheese. From our experience, the following white wines also pair well with goat cheese recipes.

  • Sauvignon Blanc
  • Sancere
  • Verdejo
  • Vermentino

Does goat cheese melt well?

Yes, you can melt and also blend the smooth texture of goat cheese into recipes.

Is goat cheese healthier than feta?

Compared to feta, goat cheese comes out as the winner for healthful amounts of protein, vitamins A, E, D, and K, potassium, magnesium, copper, phosphorus, and beneficial kinds of fats. It has less sugar, cholesterol, sodium and is lower on the glycemic index.

Feta cheese contains more calcium, zinc, higher amounts of many of the B vitamins and is lower in saturated fat and calories than goat cheese.

For more in-depth analysis details, click on the source link at the bottom of this page comparing the two kinds of cheese.

Can you freeze goat cheese?

If you stock up on goat cheese and cannot use it all before the suggested expiration date, you can freeze it. When ready for use, slowly thaw it in the refrigerator. I used some previously frozen goat cheese in my pasta recipe with good results. It was every bit as good as if it had never been frozen.

What does it taste like?

Goat cheese has a tangy taste that distinguishes it from other cheeses. We love eating it plain or as a flavor component added to other foods or recipes.

Is goat cheese good for your heart?

The consensus of studies, including those from Harvard, suggests that consuming dairy products like goat cheese does not significantly increase the danger to one's heart. Diets containing dairy may help reduce the risk for obesity, besides decreasing the risk for type 2 diabetes. So enjoy your dairy, consume your veggies, avoid eating many processed and red meats, exercise, and do all things in moderation.

Which of these tasty goat cheese dishes will you choose?

Which of these tasty goat cheese dishes will you choose?


© 2021 Peggy Woods