Goat Cheese Parfait

4 servings
45 min prep time
1 hr 30 min total time

Ingredients

Parfait

3 medium apples

2 (about 1½ pounds) sweet potatoes

Fine sea salt

Freshly ground white pepper

3 tablespoons olive oil

10 ounces Vermont Creamery Classic Goat Cheese plain

6 ounces Vermont Creamery Crème Fraîche

1 small (about 1 tablespoon) shallot, minced

1 tablespoon chives, sliced

Crème Fraîche Sauce

4 ounces Vermont Creamery Crème Fraîche

1 tablespoon shallots, minced

1 tablespoon parsley, chopped

1 tablespoon chives, sliced

2 teaspoons lemon juice

Fine sea salt and freshly ground pepper

Salad

1 cup celery leaves

2 tablespoons black olives, diced

1 tablespoon lemon, diced

1 tablespoon lemon juice

2 tablespoon lemon oil

Salt and freshly ground pepper

1/4 cup celery, sliced on a bias about ¼ inch long

Directions

  • STEP 1

    Preheat oven to 400°F. Season the apples and sweet potatoes with salt and pepper and drizzle with olive oil. Individually wrap the sweet potatoes and apples in aluminum foil, and place them in the preheated oven. The apples will be tender in about 20 minutes, and the sweet potatoes will need about 35 to 40 minutes of cooking time. Once they are tender, remove them from the foil. When the apples and sweet potatoes are cool enough to handle, peel and dice into ¼-inch pieces. Reserve.

  • STEP 2

    While the apples and sweet potatoes are cooling, combine the parfait ingredients, the chèvre and crème fraîche, in a bowl and mix completely. Stir in the shallot and chives. Season to taste with salt and pepper. Reserve in the refrigerator.

  • STEP 3

    For the crème fraîche sauce, mix the crème fraîche, shallots, parsley, chives, and lemon juice in a stainless-steel mixing bowl. Season with salt and pepper. Before serving, remove the chèvre mixture from the refrigerator and bring to room temperature.

  • STEP 4

    Place a ring mold in the center of each plate and spread 1 tablespoon of the chèvre mixture in the bottom. Top the chèvre with the diced sweet potato, then add another dollop of chèvre, then the diced apple, another dollop of chèvre, then the diced sweet potato. Finish with a layer of chèvre. Toss the celery leaves, slices of celery, black olives, and lemon together. Drizzle with lemon juice and lemon oil and season with salt and pepper. Top each parfait with a bit of the celery salad, and then remove the mold. Place the parfait in the middle of a plate and drizzle the crème fraîche sauce around the plate and decorate with celery. Serve immediately.

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