to 2 1/2-quart souffle dish) with cooking spray and
rumble 8 ounces of the cheese into a large mixing bowl
Grease six 2/3-cup souffle dishes using 2 tbsp of
x 3 loaf pan, souffle pan or decorative mold with
roiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll
he goat cheese and tomatoes. If you're preparing the recipe ahead of
ime.
Sprinkle half of goat cheese and half of provolone over
ew times I want this recipe or a Chicken Cordon Blue
ixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season
ilk. Crumble in the hard goat cheese and mix in half the
inely. Stir warm broccoli into goat cheese until well combined.
Place
* Place Scoops on sheet tray.
* Fill each scoop with 1 teaspoons guacamole.
* Top each filled scoop with 1 teaspoons salsa.
* Sprinkle Alouette(R) Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
* Serve as a passed hors d'oeuvre.
Alternative serving suggestions: Top with Alouette(R) Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.
Lightly coat goat cheese rounds in flour, shaking off excess. Dip into egg then coat in breadcrumbs. Chill for 15 mins, until firm.
In a large frying pan, heat 1 tbsp oil over medium heat. Cook pancetta for 5-6 mins, until crisp and golden. Drain on paper towels.
Add 1 tbsp oil and fry goat cheese for 3-4 mins, turning, until golden and crisp. Drain on paper towels.
Meanwhile, combine tomatoes, frisee and chives. Toss gently with remaining oil and vinegar. Season to taste. Serve with pancetta and fried goat cheese.
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
Slice baguette into 1 inch slices.
Spread a layer of goat cheese onto each slice.
Top with a strip or two of roasted pepper and a few strips of fresh basil.
If you prefer to serve this as an entree sandwich, just slice your baguette lengthwise, spread with goat cheese and top with roasted peppers and fresh basil.
Sprinkle with half of the goat cheese. Pour the egg mixture over
n reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Continue cooking
For best results for this recipe, use hickory or mesquite wood
epper flakes.
Top with goat cheese cut into pieces.
Cover
Remove goat cheese from refrigerator, unwrap and let