Jasmine-Infused Chèvre on Shortbread

The fresh, mellow overtones of the Floral Jasmine Green tea, with a slightly astringent finish is a natural complement for goat cheese. Served with crumbly and delicate savoury shortbread and orange marmalade, this hors d’oeuvres is perfect with champagne or a crisp white wine.

This recipe was created by Margaret Chisholm, a longstanding Tealeaves Icon, the Executive Chef of Culinary Capers Catering.



Photography by Margaret Chisholm.

Floral Jasmine Green Tea Infused Chèvre on Savoury Shortbread

Serves 24


  • 5 Ounces
    Fresh Chèvre
  • 3 Ounces
    Tealeaves Floral Jasmine Green Tea (Master Blend No. 5006)
  • 3 Tablespoons
    Orange Marmalade
  • 24 Pieces
    Savoury Shortbread
  • Garnish:
    Radish Sprouts, Chives, or Chevril


  1. Roll chèvre into a 1 inch diameter log. If the cheese is too crumbly, add a little cream cheese to soften.

  2. Wrap in one layer of cheesecloth.

  3. Cover with a layer of floral jasmine green tea.

  4. Leave in the refrigerator for three or four days. Remove tea leaves. It will keep for one week.

  5. Cut chèvre into thin slices, approximately ¼ inch. It can tend to be crumbly so use a hot paring knife to cut through it.

Savoury Shortbread


  • 1 Cup
    Unsalted Butter, at Room Temperature
  • 5 Teaspoons
    Granulated Sugar
  • 2 1/4 Cups
    All-Purpose Flour
  • 3/4 Teaspoons
    Fine Sea Salt


  1. Beat butter just until soft and smooth, do not whip. The shortbread becomes too crumbly if over mixed.

  2. Combine flour, salt and sugar in a separate bowl. Add dry ingredients to softened butter and mix just until well combined, about 10 seconds on medium strength.

  3. Shape into 2 inch round or square logs. Wrap in plastic wrap. Chill in the refrigerator for 30 minutes.

  4. Preheat oven to 350°F. Remove shortbread from refrigerator and cut into thin slices, about ¼ inch. Be consistent with the thickness so they cook evenly.

  5. Lay on a parchment lined cookie sheet. Bake for 8 to 10 minutes or until very pale golden, but slightly firm.

  6. Let cool.

  7. Top shortbread with a small dollop (¼ tsp) of orange marmalade and a slice of chèvre.

  8. Garnish with a green leaf.

Tea in recipe


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