Roasted chèvre, please
April 30, 2008 9:44 AM Subscribe
. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted by gentle to food & drink (14 answers total) 40 users marked this as a favorite