Apricot and Pistachio Chevre

by Kimberley Thompson, Tastemaker in Residence

I am a huge fan of the fresh Chevre from Donnay Dairy in Kimball, MN. It has the perfect tang and creaminess that makes one of my favorite snacks "hit the spot!" And I don't end up feeling guilty about loading up on empty calories.

1 cup fresh Chevre...plain, not flavored
10 dried apricots diced to 1/4” 
1 TBSP fresh lemon juice
1/4 tsp fresh lemon zest
3 TBSP honey
1/4 cup chopped pistachios 


  1. Let the chevre sit a room temperature in a small mixing bowl for 20 minutes. Stir in the lemon juice, lemon zest and honey until smooth. Fold in the diced apricots. Put back in the fridge for 15 minutes to get firmer. 
  2. On a sheet of parchment, spoon the now firmer chevre into a 4" straight line. Using the paper, form into a log. Open the paper and sprinkle with the chopped pistachios. Roll the cheese in the nuts until evenly covered. Roll the cheese firmly into the paper and put back in fridge.
  3. Best if made 1 hour before serving. Remove from fridge 15 minutes before serving.

Cook's Note  

  1. I usually cut myself 1/2 inch slices to eat with Was Brod or a lovely German dark bread.