We asked three great chefs to work their magic with this versatile cheese.
Creamy Apricot-Ginger Parfait
Emily Luchetti is the James Beard Award–winning executive pastry chef at Water Bar and Farallon in San Francisco, and the author of A Passion for Ice Cream.
Ingredients: Package goat cheese, plain low-fat yogurt, sugar, heavy cream, low-calorie apricot preserves, gingersnaps
Calories: 354
Try this recipe: Creamy Apricot-Ginger Parfait
Anita Lo is the chef/owner of Annisa restaurant in New York City's West Village and was a contestant on the first season of Bravo's Top Chef Masters.
Ingredients: Kabocha squash, olive oil, salt, pepper, baguette, goat cheese, frisée lettuce, chives, dried currants, red wine vinegar, extra-virgin olive oil, pumpkin seeds
Calories: 201
Try this recipe: Warm Salad of Kabocha and Goat Cheese with Currants
David Burke has won multiple culinary awards and is chef/owner of David Burke Townhouse, Fishtail, David Burke at Bloomingdale's in New York City, and Primehouse in Chicago.
Ingredients: Package of goat cheese, skim milk, butter, salt, pepper, cumin, chives, shallots, mixed veggies
Calories: 172
Try this recipe: Goat Cheese Fondue
