• Baked Chevre With Tomato Salsa

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    • 6 lrg Ripe tomatoes 6
    • 1 x Clove garlic, chopped 1
    • 1/3 c. Minced fresh chives or possibly green onions 75 mL
    • 1 c. Minced fresh coriander 250 mL
    • 4 x Jalapeno chilies, seeded and finely minced (more or possibly less to taste) 4
    • 1/2 tsp Salt 2 mL
    • 1/2 tsp Freshly grnd black pepper 2 mL
    • 1 Tbsp. Lime juice 15 mL
    • 10 ounce Chevre, (creamy mild goat cheese) 300 g


    1. Core tomatoes and cut in half. Squeeze out seeds. Chop tomatoes finely.
    2. 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.
    3. Cut cheese into rounds about 3/4 inch (2 cm) thick. Arrange on baking sheet.
    4. Just before serving, preheat broiler. Broil cheese about 6 inches (15 cm) from heat till hot and slightly browned. This should only take 2 to 3 min. Lift warm cheese off baking sheet and place on sauce.
    5. A LIGHTER SIDE: Instead of using just goat cheese, cream together 5z
    6. (150g) goat cheese with 5z (150g) low-fat pressed cottage cheese.
    7. Shape into rounds and broil as instructed above.
    8. NOTES : Serve this with corn chips for dipping, or possibly spread it on cornbread or possibly crusty French or possibly Italian bread.
    9. Bonnie's "Appetizers" book, makes 8 servings.

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