Herbed Chevre with Pears

How come everyone is so impressed with "goat cheese" on something?  Have they ever met a goat?  They're not the cleanest animals, and they will eat just about anything, including T-shirts.  However, goat is the most consumed meat worldwide, so their milk and cheese are inevitable.  It's just appalling how much stores charge for it because it's trendy.

I saw the opportunity to use some of the Charles Shaw for poaching the pear.  You can cook it in apple juice if you don't want to use alcohol.  You can even introduce the pears raw, but only if you intend to finish the cheese within 24 hours of preparation.  It may turn odd colors or dry out.

5 oz chevre (goat cheese)
1 Tb Greek yogurt
1/4 C pine nuts
2 Tb chopped green onions, green parts only
1 pear
*1/2 C white wine
1 tsp dried basil flakes
salt & pepper as needed

1.  Peel pear and cut into small dice.  Bring wine to a simmer in a small saucepan.  Add pear and simmer for 15 minutes, until tender.  Remove from heat, drain liquid, and refrigerate until needed.  The yield is around 1/2 C.

2.  Preheat a small frying pan.  Add pine nuts and a sprinkling of salt.  Moving pan constantly, toast pine nuts until evenly browned.  Remove to a side dish and keep at room temperature until needed.

3.  In a bowl, use a fork to crumble the chevre.  Add a dusting of freshly ground pepper and half a pinch of salt.  Work in pine nuts and pear pieces.  Add yogurt and combine until mixture holds together.

4.  Lay out a piece of plastic wrap.  Sprinkle wrap with chopped onion, basil, and more pepper.  Spoon cheese paste on top of onion and roll into either a log or a ball.  I used my sushi rolling mat as a guide, and it made it very easy.  Wax paper would also provide some stability.  Chill until ready to serve.

6.  To serve: unwrap onto serving plate.  Serve with crackers, celery sticks, or cocktail rye.

Serves 4 to 6

Difficulty rating  :)