Goat Cheese Souffle Recipe

Preheat oven to 375°F (190°C). Place a baking sheet in the oven to warm. Generously butter four 8-oz ramekins (or two 12-oz). If using, dust the inside of each ramekin with fine breadcrumbs, tapping out the excess. Set ramekins aside.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and a pinch of salt and cook until translucent, about 4 minutes. Add the sliced mushrooms and cook until they release moisture and begin to brown, about 5 minutes. Stir in the minced garlic, chopped sun-dried tomatoes and halved kalamata olives and cook for 1–2 minutes more to combine flavors. Taste and adjust seasoning with a little black pepper. Remove from heat and let cool slightly.

In a medium saucepan, melt 2 tablespoons unsalted butter over low heat. Whisk in 2 tablespoons flour and cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer until slightly thickened, about 2–3 minutes. Remove from heat and stir in the soft goat cheese until smooth and combined. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and the fresh thyme leaves. Transfer mixture to a large mixing bowl and let cool 3–4 minutes.

Separate the eggs: divide whites and yolks into two bowls. Stir the yolks into the slightly cooled goat cheese sauce until fully incorporated. Set yolk mixture aside.

With an electric mixer or a whisk, beat the egg whites with a pinch of salt until they hold stiff, glossy peaks (soft peaks will still work, but stiffer is better for rise).

Fold the sautéed vegetable and olive mixture into the goat cheese and egg yolk base until evenly distributed. Gently fold one-third of the beaten egg whites into the base to lighten it, then carefully fold in the remaining whites in two additions, keeping as much air as possible. Do not overmix—stop when no large streaks of white remain.

Spoon the soufflé mixture into the prepared ramekins, filling to about 3/4 full. Smooth the tops with a spatula and run your thumb around the inside rim of each ramekin to create a small indentation (this helps the soufflé rise evenly). If using, sprinkle a little grated Parmesan on top of each soufflé.

Place the filled ramekins on the preheated baking sheet and transfer to the oven. Bake at 375°F (190°C) until puffed, golden on top, and set but slightly jiggly in the center, about 18–22 minutes for 8-oz ramekins (22–28 minutes for larger ramekins). Avoid opening the oven during the first 15 minutes to prevent collapse.

Remove soufflés from the oven and let rest 2 minutes. Garnish with chopped fresh parsley. Serve immediately with crostini.

If making crostini, arrange baguette slices on a baking sheet, brush lightly with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon sea salt. Bake at 375°F (190°C) for 6–8 minutes, flipping once, until crisp and lightly golden. Serve warm alongside the soufflés for scooping.