forum: Food & Drink

#1 Tue 13 Feb 07 6:19pm


From Christchurch, Dorset
Member since Tue 13 Feb 07

Raspberry dressing for goats cheese

Hi all,

I have been searching for a receipe for a dressing for goats cheese that is made from raspberrys.

Me and my wife went Ireland last year and in the hotel one of the starters was a slice of goats cheese on a bruschetta and that was on a bed of salad leaves.  The sauce was a raspberry one and I have been searching for one on google and had no luck. 

Does anyone have a recipe for one that they would be willing to share with me.



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#2 Tue 13 Feb 07 8:33pm


From ell's kitchen
Member since Mon 11 Apr 05

Re: Raspberry dressing for goats cheese

i used to make a raspberry vinagrette at home but its yrs since ive done it and dont remember v. well.

it was half a punnet of raspberries, couple of tbsp balsamic vinegar, sugar and olive oil. you add the oil slowly while blending everything else, then pour into a jar, add the other 1/2 punnet of raspberries, screw the lid on and shake well to bash them up a bit.

if you want a smoother sauce just blend everything but i used to have mine on sliced duck breast and it was nice to have a few bits in.

sorry i cant be more specific about the quantities you'll have to use trial and error, hope it helps.


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#3 Tue 13 Feb 07 10:37pm


Occupation secretary
From Belgium
Member since Sun 13 Aug 06

Re: Raspberry dressing for goats cheese

Really nice is a salad of fresh spinach leaves sprinkled with toasted pine nuts and grilled goat cheese on top (on a slice of toast but you can leave that out) with raspberry/walnut vinaigrette
(classic vinaigrette 2 measurements of walnutoil to 1 raspberry vinegar add black pepper and a pinch of salt)

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#4 Wed 14 Feb 07 1:22am


Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Raspberry dressing for goats cheese

Hi Salandaz,

Try this link for some suggestions. … y+dressing

Shammy smile

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#5 Wed 14 Feb 07 9:09am


Occupation Student, Chef on the side
From Philadelphia, PA, USA
Member since Tue 22 Jun 04

Re: Raspberry dressing for goats cheese

If you used aged goats cheese something like a raspberry coulis could work quite nicely, though it may be overly sweet on young goats cheese:

Raspberry Coulis

1 pint Raspberries
2 tbsp lemon juce
2 tbsp sugar

Put the raspberries and the sugar in a medium non reactive (stainless steel or anodized aluminum) sauce pan  and bring to a boil.  Simmer for 2 minutes.  Add lemon juice and simmer additional 2 minutes.  Strain out seeds and cool. Sever over everything from steak to ice cream.

Should that not work, or you care  for young goats cheese, try something like this:

Raspberry White Balsamic Vinaigrette

6-10 raspberries
3 tbsp white balsamic vinegar
6 to 9 tbsp walnut oil (I like black walnut oil, but it can be difficult to find, any walnut oil will do)
Salt and pepper to taste

Put all ingredients into cocktail shaker and shake aggressively for about 30 seconds.  Pour though strainer over cheese/salad

Hope that gives some place to start...


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#6 Thu 15 Feb 07 5:28am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Raspberry dressing for goats cheese


1 1/2 tablespoons walnuts, finely chopped
1/2 ounce soft goat cheese
2 pears (about 8 ounces each), peeled, halved and cored
Vegetable oil spray
1/4 cup raspberry vinegar
1/4 cup honey
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
6 cups mixed salad greens (spring mix preferred)

Preheat oven to 400 degrees F.

Heat a small skillet over medium-high heat. Dry roast walnuts for 1 to 2 minutes, or until beginning to brown, stirring constantly. Pour into a small bowl.

Stir goat cheese into walnuts.

Place pears on a baking sheet. Spoon goat cheese mixture into center of each pear. Lightly spray pears with vegetable oil spray.

Bake for 20 minutes, or until pears are just tender.

Meanwhile, in a small bowl, stir together remaining ingredients except salad greens.

Arrange salad greens on plates. Spoon dressing over salad greens. Place a warm pear half on each serving.


2/3 cup frozen raspberries, thawed
1/2 cup sugar
1/4 cup red wine vinegar
2 tablespoons minced red onion
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon lemon juice
1 cup olive oil
1 tablespoon poppy seeds
2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices
1 large egg
1 tablespoon water
1/2 cup all purpose flour
1/2 cup sliced almonds
2 teaspoons butter, melted
6 ounces mesclun mix (about 8 cups lightly packed)

Blend first 7 ingredients in processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°F. Pat each goat cheese slice to 1/2-inch thickness. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place almonds in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter. Sprinkle with salt and pepper. Bake until almonds are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing

Broiled Goat Cheese Salad with Raspberry Vinaigrette

1 cup fine breadcrumbs
1/4 tsp. black pepper
1/2 lb. fresh chevre cylinders, a type that will retain its shape when sliced, well chilled, sliced into 1/2 inch rounds
1/2 cup olive oil
3 Tbsps. raspberry vinegar
1/4 tsp. vanilla extract
2 tsps. fresh thyme, minced
4-1/4 cups organic salad greens mix
1/2 cup fresh raspberries, (optional)
1/2 cup pecan pieces, (optional)

Preheat oven to temperature 400°F. Combine breadcrumbs with pepper in
a shallow bowl. Dip well-chilled cheese rounds into oil, then dredge
in bread crumbs to coat. Place cheese on a very lightly oiled baking
sheet. Chill 10 minutes. Bake about 5 minutes, until lightly
browned and beginning to bubble. Meanwhile, whisk together remaining
oil, vinegar, vanilla, thyme and salt to taste in a jar with a tight
fitting lid. Shake vigorously. Place lettuce mix in a large bowl and
toss with the raspberry dressing. Arrange salad on individual plates
and garnish each serving with rounds of cheese, raspberries and

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