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.
Crumble the goat cheese into the bottom of a serving dish (if you want to serve this recipe warm, use an ovenproof dish).
Sprinkle the prunes, onion, capers and parsley on top.
In a cup, mix the olive oil, vinegar, honey, salt and pepper.
Drizzle on the mixture in the dish.
Crumble can be served immediately or refrigerated for several hours before serving. To serve warm, place in a 325?F oven for 2 to 3 minutes to soften the cheese. Serve with crackers.
Goat Cheese Rounds:
Roll the cheese into a 4\" long log.
separate bowl, marinate the goat cheese in 1/2 tablespoon olive
Cut goat cheese into 1/2 inch thick
ll ingredients together except the goat cheese. Stir until well mixed. Use
Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.
Boil, steam or microwave the asparagus until tender, then drain. Rinse under cold water and drain again.
Halve the tomatoes and cut into thin wedges.
Combine asparagus and tomatoes in a medium bowl with the lemon peel, oil and half the basil.
Divide half the asparagus mixture among the tart shells. Top with cheese, then the remaining asparagus mixture. Sprinkle with the remaining basil.
Cut off the stem of each fig and slice each fig 1/4 inch thick. Lay the slices in a single layer on a plate.
Mix the sherry and vinegar together in a small bowl and brush or spoon onto the fig slices, then sprinkle with black pepper. Let figs marinate at room temperature for one hour.
To serve, lightly toast the bread. Spread one side of each slice generously with the goat cheese. Divide the fig slices evenly among the bread slices, arranging them on top of the goat cheese. Sprinkle with basil.
roiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll
small food processor, add goat cheese and A1 Sauce, process until
ours to overnight.
Place goat cheese on a serving plate; spoon
he goat cheese and tomatoes. If you're preparing the recipe ahead of
nother large bowl. Stir in goat cheese.
In a small bowl
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
nd remaining thyme, and crumble goat cheese over and season with additional
asil. Top basil with crumbled goat cheese. Shut the grill for a
ilk. Crumble in the hard goat cheese and mix in half the