When summer fruit is at its peak, think about this salad or side dish with some barbecued pork. Chèvre is French for Goat Cheese. When young and fresh, Chèvre is soft and creamy, usually sold in logs. As it ages, Chèvre becomes harder, crumblier and may be sold in wheels, sometimes covered in ash.
Whipped Chevre (Goat Cheese) with Fruit
Chevre becomes rich and creamy after being whipped, but if you aren’t sure about Chevre, substitute Feta Cheese. Do trust that the onions make a difference in this dish (after marinating) and pair perfectly with the fruit and cheese. Low Carb except for the fruit; as a side dish it will easily serve 4. Total CHO will depend on serving size.
Ingredients
- 2 TBSP Olive Oil 0 CHO
- 1 TBSP Sherry Vinegar 0 CHO
- 1 TBSP grainy mustard 0 CHO
- ¼ cup (30 gr) red onion, thinly sliced 3 CHO
- 4 oz (114 gr) Chevre 7 CHO
- 6 TBSP heavy cream 0 CHO
- Basil to garnish
TOTAL CHO 10 CHO
4 SERVINGS = 2.5 CHO/SERVING + FRUIT
- 1 large peach (129 gr), pitted 10 CHO
- 1 nectarine (130 gr), pitted 13 CHO
- 1 plum (89 gr), pitted 9 CHO
Instructions
- Whisk olive oil, Sherry vinegar and mustard.
- Thinly slice red onion with a mandolin, place in a shallow dish, toss with marinate and let rest on the counter for 1 hour.
- In a small food processer, or blender add chevre and cream. Mix until smooth and creamy.
- Just before serving, pit and slice fruit.
- Spread chevre and cream on a plate.
- With 2 forks, remove onions from marinade and spread on top of chevre, leaving some marinade behind.
- Top with sliced fruit and garnish with fresh basil.
