reen part.
Cut the chevre/goat cheese (it will have the texture
he goat cheese and tomatoes. If you're preparing the recipe ahead of
inutes are up, add butter, goat cheese, parsley and basil to the
Chop figs into 1/4 inch pieces and soak in balsamic vinegar, over night.
When ready, preheat oven to 350 degrees F. Spread goat cheese onto the crostini, and top with a spoonful of the chopped balsamic figs. Bake for approximately 10 minutes.
Remove from oven, and drizzle with a few drops of the remaining balsamic vinegar. Serve.
Allow to cool.
Combine chevre, herbed goat cheese, and milk in a
br>Combine garlic, olive oil, goat cheese and thyme in a small
Place goat cheese (Chevre) on a plate.
Sprinkle dried or fresh herbs on top.
Pour olive oil over cheese and let marinate for at least 1 hour.
Serve with good quality crackers or French bread.
oast. Tuck a slice of goat cheese into each cut (or spoon
orizontally in half, spread with goat cheese and bake for 4 mins
minutes.
Mix goat cheese and cream cheese together in a small
Preheat oven to 400 degrees.
Heat the oil in a large skillet to med. heat and add onions. Cook until they are soft and golden in color, about 12-15 minute.
Add the arugula and cook until it is wilted, about 1 minute.
Season with salt and pepper.
Place tortillas on baking sheet and top with arugula mixture, crumble goat cheese over top and bake until tortillas are crisped and cheese is slightly melted, about 10-12 minute.
In a medium bowl crumble goat cheese. Meanwhile in a small chilled bowl, whip cream until thickened only and stir into goat cheese.
Stir in herbs, shallot, lemon peel, and garlic. Season to taste with sea salt and pepper. Thin with additional cream, if desired. Serve on toasted pita wedges, Syrian bread or anything you wish.
* 1/4 cup in total. Mix the herb amounts to your preference but you might want to make the parsley the main herb with smaller amounts of the remaining 3.
eat and stir in the goat cheese and sun dried tomatoes.
1. Slice the goat cheese log into 1/2-inch
n a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons
aramelized onions.
Crumble in goat cheese and stir to combine.
Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl.
Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler.
Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts.
Serve.
Layer with beets, walnuts, fennel, goat cheese, and chives.
nd stir in bread crumbs, goat cheese, sage, pepper and salt. Set
.
Add goat cheese and chorizo. Mix lightly so the chevre & chorizo don