So I got put in charge of making a baked goat cheese appetizer for our new menu. It's basically a wilted salad among other things served with an almond crusted baked piece of cheese.
I figured the chevre would be brittle on it's own and decided to whip cream cheese with it. Did 2 parts goat cheese to 1 part cream cheese, let it set-up in the fridge, then cut it and rolled it in toasted almond crumbs. Thought it would be more stable in the oven by adding the cream cheese. We also wanted customers to get a more smooth taste as some people may not like the power of chevre by itself, especially if this is their first time trying it. I love it by itself personally. The taste of the mixture was very nice... but it did not hold it's shape in the oven.
So anyways, what did I do wrong? It's still somewhat presentable out of the oven. I just want to make sure I do it right when I make them again next week. Any suggestions on how to keep it together?
I figured the chevre would be brittle on it's own and decided to whip cream cheese with it. Did 2 parts goat cheese to 1 part cream cheese, let it set-up in the fridge, then cut it and rolled it in toasted almond crumbs. Thought it would be more stable in the oven by adding the cream cheese. We also wanted customers to get a more smooth taste as some people may not like the power of chevre by itself, especially if this is their first time trying it. I love it by itself personally. The taste of the mixture was very nice... but it did not hold it's shape in the oven.
So anyways, what did I do wrong? It's still somewhat presentable out of the oven. I just want to make sure I do it right when I make them again next week. Any suggestions on how to keep it together?
