Preheat oven to 425\u00b0F. To make the grissini bread sticks, line a baking sheet with parchment paper. Roll out dough and cut into 24 strips. Brush with oil and sprinkle with coarse salt. Transfer to prepared pan and bake for 10 mins.
Meanwhile, puree tomatoes, honey, lemon zest and lemon juice in a blender. Add basil and vinegar, season to taste and chill. Serve in bowls, drizzled with olive oil. Garnish with goat cheese and warm grissini.
oast : In a bowl, mix goat cheese and pecans. Add salt and
Preheat oven to 400\u00b0F. Arrange sweet potatoes on a large baking tray, drizzle with oil and bake for 20-25 mins, until tender.
Pour 1/2 cup boiling water over couscous. Cover with plastic wrap and set aside for 5 mins. Fluff with a fork then toss with sweet potato, spinach and butter. Season to taste. Whisk together vinegar and maple syrup and toss with salad to coat. Top with goat cheese. Serve.
ogether the tomato and onion with salt, pepper, vinegar, and 1
1. Halve the prunes.
2. Fill prune half with goat cheese.
3. Slice bacon in half.
4. Wrap prune in 1/2 bacon slice.
5. Arrange prunes with the loose end of bacon facing downward on a foil lined baking tray.
6. Broil until browned, turning once.
*Optional: Use decorative toothpicks to make these bites more festive.
Cook spaghetti in boiling salted water according to package instructions. Drain and set aside.
Heat oil in a pan and saute endive until softened. Add beet and spaghetti. Season. Add walnuts and thyme. Arrange on serving plates and sprinkle with goat cheese.
Place the vinegar and sugar in a small sauce pan over medium heat.
Dissolve sugar and reduce until the mixture coats the back of a spoon.
Make a slit in each date and fill with goat cheese.
Drizzle balsamic reduction onto a small plate in an attractive design.
Place a few small radicchio leaves on top and place 2 or 3 dates on top of the leaves.
Drizzle a little more reduction on top of the dates.
Preheat grill for medium heat.
Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer.
Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.
Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.
Preheat the broiler.
Stuff fig halves with goat cheese. Press pecans into the cheese. Wrap each stuffed fig half with half a slice of bacon, securing with toothpicks.
Arrange on a medium baking sheet. Broil 5 minutes, or until bacon is evenly brown and crisp and goat cheese is bubbly and lightly browned.
Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
Grill uncovered over medium-high heat for 10-12 minutes, turning once.
Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.
Preheat oven to 400 degrees F.
Lightly oil 2 baking sheets with olive oil. Arrange tortillas on the baking sheets.
Spread salsa on the tortillas and sprinkle with cilantro. Top with goat cheese and chives.
Bake for 8-10 minutes, or until the edges are golden. Cut each tostada into 4 wedges and serve hot as an appetizer.
If you like it hot, add a few jalapeno slices to each wedge.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.
Thinly slice sweet red pepper. Saute the pepper, onion and garlic in oil 10 minutes or until onion and pepper are tender. Now add honey, vinegar, basil, salt and pepper; cook and stir over medium-high heat until nicely glazed.
Serve on lettuce lined plates with goat cheese and toasted baguettes. Enjoy!
immed baking sheet.
Drizzle with 2 T. oil and turn
arbeque(or broiler) and brush with oil. Cook the burgers over
5x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle
n top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds
epper to taste.
Sprinkle with goat cheese and parsley.
Stir into
Preheat oven to 375\u00b0F/180\u00b0C degrees.
Place cherry tomatoes in an oven-proof shallow pan.
Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
Transfer to a plate and top with goat cheese and basil leaves.
Infuse love and serve!