Thyme-Scented Goat Cheese with Prosciutto and Shallots

Goat cheese, also known as chèvre, boasts a distinctive tang that plays well against the caramelized shallots seasoned with balsamic vinegar.
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  • Total: 15 min
  • Prep: 15 min
  • Yield: 24 Servings
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2 teaspoons olive oil

2 large shallots, finely chopped (about ¾ cup)

1 tablespoon balsamic vinegar

4 ounces goat cheese, softened

1 tablespoon milk

1 ½ teaspoons chopped fresh thyme

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 thin slices prosciutto, crosswise cut into 1 ½inch-wide strips (about 3 oz. total)

24 Keebler® Town House® Original crackers


  1. 1. In small skillet heat oil over medium-high heat. Add shallots. Cook for 3 to 4 minutes or until browned. Add vinegar. Cook, uncovered, about 30 seconds or until slightly reduced. Set aside.
  2. 2. In small bowl combine goat cheese, milk, thyme, salt and pepper. Stir until soft and creamy.
  3. 3. Place one folded piece of prosciutto on each Keebler® Town House® Original cracker. Spoon about 1 teaspoon of goat cheese mixture on each. Top each with some of the shallot mixture.
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