Goat Cheese Heart

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Goat Cheese Heart

Goat Cheese Heart


  • ½ baguette thinly sliced and toasted
  • ½ cup soft goat cheese 3 ½ ounces, at room temperature


  • Set a 2½ to 3-inch heart-shaped cookie cutter or coeur à la cr éme mold on a plate. In a bowl, beat the cheese with a fork until smooth. Pack the cheese into the cookie cutter and smooth the top. Cover and refrigerate until cold, at least 1 hour and up to 3 days. Gently unmold the cheese onto the center of a plate. Serve with the baguette toasts.

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