Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups of
bacon, avocado, and goat cheese.
In a food processor, finely chop the
n a blender or a food processor fitted with a steel
ll ingredients together except the goat cheese. Stir until well mixed. Use
utter, then stir in Parmesan cheese. Using a spatula, mix in
In a food processor, puree goat cheese, ricotta and sour cream until smooth. Season. Add chopped fresh herbs.
Fill tomato cavities with cheese mixture. Replace tops and arrange on a platter to serve.
ain meal, add prawns and goat cheese. Cook for 2 minutes longer
lour and butter in a food processor. Pulse until crumbs form
pinach, red peepper, bacon, onions, goat cheese, Greek Seasoning and salt. Let
Note: To toast walnuts, simply cook in a pan, no oil, for about 1-2 minutes on medium-low heat, moving occasionally.
Lay the spinach out on a plate or in a bowl. Evenly distribute the strawberries, walnuts, and goat cheese on the salad.
To create the dressing, combine the vinegar, oil, strawberries, honey, and water in a food processor or blender. Puree until smooth and well-combined. Drizzle over salad.
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.
hunks. Remove 2 tablespoons of goat cheese and set aside.
Reserve
Cut each goat cheese round in half, down the middle, like separating an oreo cookie.
Put in a glass dish and drizzle with olive oil, and salt and pepper to taste.
Cover and marinate overnight.
The next day, preheat oven to 400F and in a food-processor, blend white bread with italian herbs to make the bread crumbs.
Roll the goat cheese halves in the bread crumbs and place on a baking dish and bake for ten minutes or until the bread crust is golden brown and the cheese soft and oozing.
Serve with baguettes.
ransfer the mixture to a food processor, add the lemon juice
br>Put pesto, goat cheese, and chopped basil in food processor and buzz
ilk. Crumble in the hard goat cheese and mix in half the
For Mint Pesto:
Combine the mint, parmesan and pine nuts in the food processor and process until finely chopped. With motor running, add olive oil, blending until smooth.
For the goat cheese mousse: Process the goat cheese in the cleaned processor until smooth. Add the whipped cream and blend just until incorporated.
Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you just see the green pesto oil around the perimeter of the mousse. Serve with fresh bread slices.
br>In a small food processor, add goat cheese and A1 Sauce, process
the thyme and half the goat cheese, dividing these evenly between the
tablespoon of the parmesan cheese. Spread out onto an even