Caramelized Chèvre with Sautéed Pumpkin and Aged Balsamic
Introduction
As the air turns crisp and golden leaves blanket the ground, this elegant appetizer captures the essence of autumn on a plate. This recipe celebrates the perfect harmony of seasonal flavors: the subtle sweetness of pumpkin, the creamy tang of chèvre, and the deep, complex notes of aged balsamic vinegar. The magic lies in the simple technique of caramelizing the chèvre, which creates a delicate, golden crust that beautifully complements the tender sautéed pumpkin. Perfect for a dinner party or a cozy evening by the fire, this dish is a sophisticated and simple way to welcome the season.
Ingredients
4 servings
- Goat cheese 250 grams
- Pumpkin 300 grams
- Garlic Cloves 1
- Rosemary (Branch) 1
- Thyme (Stalk) 3
- Salt as needed
- Extra-virgin olive oil as needed
- Balsamic vinegar as needed
- Brown sugar 50 grams
Preparation
To make the pumpkin topping
Coat bottom of skillet with extra-virgin olive oil, and when heated, add in garlic and fresh herbs and allow to cook until garlic is light golden brown.
Remove rind from pumpkin, and cut into cubes. Add in diced pumpkin, and allow to cook until pumpkin is softened, adjust to taste with salt.
A note regarding thyme: Use 3-4 fresh thyme leaves (can used 1/2 teaspoon dried if fresh not available).
To prepare the goat cheese
Dust the surface of the cheese shapes with cane sugar, and using a kitchen torch, carefully pass flame over top of cane sugar crusts to caramelize the sugar crusts.
On individual serving plates, place a serving of cooked pumpkin. Rest the caramelized cheese shapes on top of each portion of pumpkin. Sprinkle tops of cheese rounds with drizzle of extra-virgin olive oil and a drizzle of aged Balsamic vinegar.
Serve promptly.
Extra Notes
A note about Goat Cheese presentation: for something a little breezier, try crumbling goat cheese without caramelizing, and place directly on top of sautéed pumpkin. The warmth of the cooked vegetables will create a slight melt with the crumbled goat cheese.
If you're in a hurry, our chefs have put together what the recipe will look like without caramelization in the photo above. Try them both out and see which you prefer.
Crumbling is a great solution if you're pressed for time but still want to present your diners an amazingly intriguing autumn recipe!
Conclusion
This dish is more than just an appetizer; it's a testament to how simple, high-quality ingredients can create a truly memorable culinary experience. The interplay of textures and temperatures—warm, tender pumpkin against the crisp, caramelized chèvre—is what makes this recipe so special. Serve it immediately to enjoy the contrast, perhaps alongside a crusty piece of bread to soak up every last drop of the rich balsamic glaze. We hope this dish brings a taste of autumn's elegance to your table.
