I love chevre. Not only is it easy to make, it’s delicious in so many ways—on bread with jam, on crostini with olivade, covered with herbs or black pepper and spread on crackers. It’s a fine stand-in for cream cheese in cheesecake, too. It takes on sweet or savoury flavours and lends them a creamy tartness.
This week, I used chevre for a super-easy ravioli filling—I mixed about a cup of finely chopped herbs (oregano, thyme, rosemary and cracked pepper) into about two cups of chevre.
My husband made a lovely spicy sauce full of spring vegetables to go on top.
The result was marvellous! Full of intense, fresh flavours!