Dressed Up Chèvre

Published on Oct. 12, 2017

Dressed Up Chèvre

Inspired by the vegetable cream cheese of his youth, Executive Chef John Karangis dreamed up this beautiful way to elevate a log of goat cheese. Try serving with crackers or crusty bread at your next dinner party!

What You'll Need: 

  • One 10-oz log of goat cheese
  • Assorted vegetables, thinly sliced on a mandoline (carrots, radishes, beets, baby eggplant, zucchini); ours came from Union Square Greenmarket.
  • Strawberries, sliced 1/8 inch thick with a sharp knife
  • Assorted fresh herbs
  • Assorted edible flowers
  • Plastic wrap


  1. Lay out a 12 by 12 sheet of plastic wrap flat on a work surface. Place the chilled log of goat cheese on the plastic.
  2. Press vegetables, fruit, herbs and/or flowers into the surface of the goat cheese. Arrange all over the log as desired, slowly rotating until all sides are covered.
  3. Lift plastic wrap around the log, pressing slightly to secure vegetables in the cheese (as if you were rolling sushi). Crimp the edges tightly and refrigerate for 24 hours. 
  4. When ready to serve, cut off sides and carefully remove plastic wrap. 

Chef John's Variations (shown below from top to bottom): 

  • Vegetable: "Shave the vegetables as thin as you can while keeping the pieces intact. Arrange in a way that feels and looks good to you. I love the contrast of colors and shapes, like the long slices of baby eggplant next to rounds of bright carrots."
  • Radish: "Shave radishes paper thin as above and use different color and shapes to show an interesting pattern. I like to overlap a few of them for interest. Try adding an herb like freshly washed and picked parsley leaves. But any herb you like will do."
  • Floral: "I love the variety of colors, shapes and sizes of edible flowers. I use whole flowers and individual petals, including marigolds, borage and calendula from Windfall Farms - available at Union Square Greenmarket on Wednesday and Saturday."
  • Strawberry & Herb: "I like to add and her for color and flavor. Basil, mint and in this case I used a seasonal cilantro called Delfino cilantro."
tags: Union Square Greenmarket, Chef John Karangis, Entertaining