Recipe adapted from Bon Appetit. 4 boneless, skinless chicken breasts 1/2 cup soft, fresh goat cheese (such as Montrachet) 1/3 cup homemade or purchased pesto 1 teaspoon minced shallot or green onion 2 tablespoons olive oil Panko crumbs or flour Preheat oven to 350 degrees. Pound chicken breasts between sheets of waxed paper to thickness … Continue Reading →
Recipe from Macheesmo.com 1/2 cup (1 stick) unsalted butter 5 ounces unsweetened good-quality chocolate 1 cup sugar 2 large eggs 3/4 cups all-purpose flour 1 cup fresh or frozen raspberries (if frozen, pat with a paper towel to absorb moisture) Pinch of salt Goat Cheese Filling: 6 ounces goat cheese (chevre) 1/2 cup sugar 1 … Continue Reading →
From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing, LLC. Feel free to substitute low-fat or soy milk. 2 cups fresh corn kernels (about 3 medium-size ears) ¼ cup olive oil 1 teaspoon salt 5 large eggs 2 cups cooked brown rice 1 small red pepper, seeded and cut into small dice 1 small … Continue Reading →
From Leann Willard, Bayview (Wash.) School of Cooking. 1 5-ounce log of quality fresh goat cheese, such as Laura Chenel 1/4 cup plus 3 1/2 tablespoons extra-virgin olive oil 1/2 teaspoon freshly ground black pepper 1 cup French green or brown lentils 3/4 teaspoon salt 3 sprigs fresh thyme 1/2 cup finely minced celery … Continue Reading →
Adapted from Gourmet. Serve this with a frisee salad or chilled herb soup for a light meal. About 1/4 pound 6 ounces aged, good quality goat cheese (such as Coach Farm) 1 tablespoon fresh rosemary leaves 2 large eggs 1 cup heavy cream 1/2 cup milk Salt and pepper to taste Preheat oven to 350 … Continue Reading →
From Picktnproducts.com 6 large ripe tomatoes, cut in half horizontally 6 teaspoons olive oil Salt and freshly ground black pepper 3 garlic cloves, minced 1/3 cup crumbled goat cheese 3 tablespoons chopped farm-fresh basil Preheat oven to 325 degrees. Place tomatoes on a baking sheet with cut side up. Drizzle with oil and sprinkle with … Continue Reading →
PREP TIME: 10 minutes. TOTAL TIME: 10 minutes. The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese. 1/2 cup dried apricots, halved 2 tablespoons balsamic vinegar 2 tablespoons olive oil Coarse salt and ground pepper 1 head radicchio (8 ounces), halved, cored and roughly … Continue Reading →
Adapted from Gary Danko 8 ripe figs 1/4 cup fresh, soft goat cheese 1 teaspoon mixed minced fresh thyme and rosemary, or any combination of fresh herbs Salt and freshly ground black pepper 8 fig or grape leaves, or 8 (6-inch) squares of aluminum foil 8 rosemary-twig skewers or toothpicks 1 teaspoon soy sauce 1 … Continue Reading →
12 to 14 small sun-dried tomatoes packed in olive oil (if large, use less and halve) 8 to 12 ounces fresh goat cheese Spread tomatoes on paper towels to sop up oil. Cut cheese into small dice, wrap tomato pieces around cheese bits, and skewer with a toothpick. Serve on bed of greens or on … Continue Reading →
Recipe from executive chef Len Spampinato of Aromas Event Consulting & Catering, Fox Chapel, Pa. 1 package phyllo tartlet cups (15 cups) 8 ounces fresh chevre (goat cheese) 1 sweet red pepper, roasted, peeled and seeded 1 sweet yellow pepper, roasted, peeled and seeded 15 sprigs fresh rosemary Preheat oven to 350 degrees. Place tartlet … Continue Reading →