Gourmet Goat and Her Gourmet Gals Make a Goat Cheese Dinner: Part 3

Goat Cheese Dinner: Part 3

Gourmet Goat has been trying some of the recipes in the “Goat Cheese” cookbook by Maggie Foard. First on the menu was, Layered Pesto, Chevre and Tomato Torte with Pine Nuts, then Bruschetta with Olive Oil and Herbs and for the final dish… Pizza Margarita.

The recipe bellow was slightly altered by Gourmet Goat and her gourmet gals. The original recipe can be found in the “Goat Cheese” cookbook by Maggie Foard.

Pizza Margarita

Ingredients:

• 1 Pre-made Pizza Crust
• 2 Tablespoons Olive Oil
• 3 Heirloom Tomatoes ( Yellow and Red), Sliced and Seeded
• 6 Ounces Goat Cheese, Sliced
• 3 Ounces Mozzarella, Sliced
• 4 Cloves Garlic, Chopped
• 1/2 Cup Fresh Basil, Sliced

Directions:

1. Preheat oven to 450 degrees F.
2. Brush the pre-made crust with olive oil.
3. Slice tomatoes and arrange on the crust, leaving an inch around the edge.
4. Arrange the cheese slices on top and sprinkle with garlic and basil.
5. Drizzle a little more olive oil over the top.
6. Bake the pizza for about 10-15 minutes, or until golden brown around the edges.
7. Let the pizza rest for a few minutes before cutting and serving.

If you want to try this recipe or if you want to know more ways to incorporate goat cheese into your meals check out “Goat Cheese” cookbook by Maggie Foard by clicking here.

Book Information: “Goat Cheese” by Maggie Foard, page 48. Publisher: Gibbs Smith.

Photo Credit: Taylor Harkins

Gourmet Goat and Her Gourmet Gals Make a Goat Cheese Dinner: Part 2

Goat Cheese Dinner: Part 2

Last week we introduced Gourmet Goat’s Goat Cheese Party with the first recipe for Layered Pesto, Chevre and Tomato Torte with Pine Nuts from the “Goat Cheese” cookbook by Maggie Foard. This week, we’re sharing the second item on the menu Bruschetta with Olive Oil and Herbs.

The warm Bruschetta with Olive Oil and Herbs is the perfect compliment to the torte. Gourmet Goat and the gourmet gals thought these two recipes together were absolutely, and positively amazing!

Bruschetta with Olive Oil and Herbs

Ingredients:

• 2-3 Cloves Garlic
• 1/3 Cup Olive Oil
• 1 French Baguette, Sliced
• 2-3 Tablespoons Fresh Finely Minced Oregano and Rosemary

Directions:

1. Preheat oven to 400 degrees F.
2. Slice the garlic and combine with oil in a glass measuring cup or microwave safe bowl.
3. Heat in the microwave for a minute, this will flavor the oil.
4. Brush the baguette slices lightly with the oil.
5. Place the slices of baguette oil side up on a baking sheet or in a baking dish.
6. Leave the bread in the oven until browned to your liking, Gourmet Goat cooked the baguette slices for about 10 minutes.
7. Sprinkle the baguette slices with the fresh oregano and rosemary.
8. Serve warm with Layered Pesto, Chevre and Tomato Torte with Pine Nuts.

You can find this recipe and many other delicious goat cheese recipes in the “Goat Cheese” cookbook by Maggie Foard. Click here to see the cookbook.

Book Information: “Goat Cheese” by Maggie Foard, page 60. Publisher: Gibbs Smith.

Photo Credit: Taylor Harkins

Gourmet Goat and Her Gourmet Gals Make a Goat Cheese Dinner: Part 1

Goat Cheese Dinner: Part 1

The gourmet gals referred to the torte as the “Blob.” After reading through the recipe, Gourmet Goat realized she could simplify the recipe a bit. She decided to purchase pre-made pesto, which reduced the cost, time and it didn’t require a food processor. It is important to read the instructions of a recipe before starting! Gourmet Goat made a mistake and didn’t read the part about refrigerating the torte for twenty-four hours. Gourmet Goat shares her abbreviated and quicker version of the recipe bellow, but if you want to try the real recipe check out the “Goat Cheese” cookbook by clicking here.

Layered Pesto, Chevre and Tomato Torte with Pine Nuts

Ingredients:

• 8 Ounces Chevre (Goat Cheese)
• 1 Container Pre-made Pesto
• ½ Cup Small Red and Yellow Cherry Tomatoes
• Fresh Basil
• Parchment Paper

Directions:

1. Line the coffee cup* you will use to form the torte with parchment paper. Have the edges of the parchment paper over the side so you can wrap it up later. (*The recipe calls for a spring form pan or soup plate, unfortunately she didn’t have either in the kitchen. She used a large coffee cup instead.)
2. Using half of the chevre, press the cheese down in the cup to form a smooth base. You can use the back of a spoon or press it down with your hand.
3. If you chose to use store bought pesto, try to get as much liquid out as possible. You can do this by sifting the pesto over the sink.
4. Spoon the pesto over the bottom layer of chevre cheese.
5. Then place the remaining chevre cheese over the pesto. Be gentle when pressing it down so the pesto doesn’t overflow.
6. Wrap up the cheese and pesto layers, still in the cup, and refrigerate for twenty-four hours. Or, if you want to serve it sooner you can place it in the freeze for about thirty minutes.
7. If you have chosen to quickly freeze the torte, while the torte is in the freezer, cut the tomatoes into quarters and set aside.
8. Chop some fresh basil to use as a garnish on the finished torte.
9. When you are ready to serve, carefully pull the wrapped torte out of the cup. Place the torte onto a plate and carefully unwrap.
10. If the torte is not shaped to your liking, you can fix it by molding it with your hands.
11. Place the tomatoes and basil on top of the torte and serve with Bruschetta with Olive Oil and Herbs.

This is a delicious and easy appetizer. Gourmet Goat and her gourmet gals ate every last bite of the “Blob.”

If you want to try this recipe or if you want to know more ways to incorporate goat cheese into your meals check out “Goat Cheese” cookbook by Maggie Foard by clicking here.

Book Information: “Goat Cheese” by Maggie Foard, page 64. Publisher: Gibbs Smith.

Photo Credit: Taylor Harkins

Gourmet Goat Shares Her Recipe for Goat Cheese Puffs

Goat Cheese Puffs:

Gourmet Goat has created a recipe for the perfect appetizers that everyone will love!

Ingredients:

• 4 oz herb goat cheese
• 1 package frozen puff pastry (2 sheets), thawed
• 1 egg
• 1 tablespoon water
• flour

Directions:

1. Heat oven to 400 degrees
2. After thawing the puff pastry sheets, lay them out on a floured surface. Flour the top and roll out with a rolling pin ( don’t roll the dough too thin).
3. Using a cup, twist the rim of the cup into the dough to make perfect circle cut-outs.
4. In the center of each circle add about a ½ Tablespoon of herb goat cheese ( if the goat cheese is too hard to manage you can mix it up in the blender).
5. Fold the circles of dough with goat cheese in them into half circles. Seal the puff by brushing a wet finger around the edge and pinching down the edges.
6. Make these goat cheese puffs look professional by pressing the tips of a fork around the edge of the outside portion of the dough.
7. Place the goat cheese puffs on a cookie sheet
8. Make an egg wash by mixing together 1 egg and a Tablespoon of water. Brush a little of the egg wash over all of the goat cheese puffs (this will make them a beautiful shade of golden brown).
9. Place them in the oven for 15 – 20 minutes ( or until golden brown).

Note: these make a great appetizer when served with warm marinara sauce!

Recipe created by our marketing & social media intern, Taylor Harkins.

Want more goat cheese recipes? Check out Maggie Foard’s cookbook, “Goat Cheese.”

Photo Credit: Taylor Harkins

Gourmet Goat Adds Goat Cheese and Goat Milk to a Classic… Mac & Cheese!

Gourmet Macaroni & Goat Cheese

Ingredients:

Pasta Mixture:

• 2 cups raw elbow macaroni pasta
• 2 ½ Tablespoons salted butter
• 2 Tablespoons flour
• 2 cups Goat Milk
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ½ teaspoon garlic powder
• ½ teaspoon parsley
• ½ teaspoon thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces herb goat cheese
• 8 ounces shredded sharp cheddar cheese
• 3 ounces shredded Parmesan cheese

(note: if you can’t find goat milk you can use regular milk)

Bread Crumb Mixture:

• 1 loaf Sweet Hawaiian King Bread
• 1 ½ ounces shredded Parmesan cheese
• 1 ½ Tablespoon  salted butter

Directions:

1. Heat oven to 350 degrees Fahrenheit.
2. Follow package instructions and cook macaroni pasta. After draining the pasta, rinse it quickly with cold water and then set aside.
3. Slice two ¼ inch thick pieces of Hawaiian King Bread. Toast the slices until they are golden brown (crispy on the outside but still slightly soft on the inside). Let bread cool for a minute and then tear the slices into small pieces. You want to have 1 ½ cups of bread crumbs. Put the bread crumbs in a medium bowl and toss in the Parmesan cheese. Set aside.
4. Melt the butter at medium heat in a large saucepan. Add the flour and stir until bubbly. Then gradually add the goat milk, ¼ cup at a time. Stir constantly. Continue adding milk and stirring until the mixture begins to thicken. Add oregano, rosemary, garlic powder, parsley, thyme, salt and pepper. Then add all the cheeses (goat cheese, sharp cheddar and Parmesan) and stir until melted. Once the mixture is melted add the macaroni pasta. Stir until the pasta is covered.
5. Grease a 9 x 12 cooking pan. Add the pasta and cheese mixture into the pan.
6. Melt 1 ½ Tablespoons butter and mix it into the bread crumb mixture. Spread the bread crumb mixture over the pasta mixture in the pan.
7. Place the pan in the oven and cook for 25-30 minutes or until the edges are bubbly and the top is golden brown.

* Make this a full meal by serving this dish with green beans.

Love Goat Cheese Recipes? Check out Maggie Foard’s “Goat Cheese” Cookbook.

The Gourmet Goat’s Grilled Vegetable and Goat Cheese Pizza Recipe

This is a great summer recipe!  It makes a delicious meal, appetizer or late night snack.

Grilled Vegetable and Goat Cheese Pizza

Ingredients:

• Butter
• Olive Oil
• 1 Onion
• 2 Zucchini
• Hummus (Trader Joe’s Hummus Dip is delicious!)
• 1 Jar Roasted Red Peppers
• ¾ cup Goat cheese
• 6 Scallions thinly sliced
• Pre-made Pizza Dough (we love Trader Joe’s Whole Wheat Pizza Dough)
• ¼ cup freshly chopped Basil leaves
• Salt and pepper

Directions:

Preheat Oven: 425 degrees

Onion: Peel and chop into pieces. Heat a skillet over medium heat, add a Tablespoon olive oil and grill until golden brown. Lightly salt and pepper. Set aside.

Zucchini: Cut into rounds ¼ to ½ inch thick. Heat a skillet over medium heat and melt ½ Tablespoon of butter. Add zucchini rounds and cook for 2 minutes or until they are tender but not mushy. Lightly salt and pepper. Set aside.

Roasted Red Peppers: Drain and cut into strips. Set aside.

Scallions: Thinly slice the green portions of the scallions. Set aside

Basil Leaves: Chop up basil and set aside.

Whole Wheat Pizza Dough: Roll out pizza dough on floured surface. It is usually difficult to make a perfect round pizza dough… so make it more rustic and let the dough pick its shape. Put the dough on a cooking sheet

Hummus: Spread the hummus on the dough leaving a ¾ inch border for the crust.

Combine: Add the grilled veggies, crumbled goat cheese and scallions on top of the hummus spread. Put it in the oven and let it cook for 12-16 minutes or until the crust is golden brown.

Final Touch: let the pizza cool for a few minutes and add the chopped basil.

Eat and enjoy!

For other Goat Milk Recipes check out the cookbook Goat Cheese written by Maggie Foard

Gourmet Goat Loves Her Goat Milk Recipes… she also loves Herb Garden Goat Milk Soap.

photo credit: Shutterstock

New Product: “Goat Cheese” Cookbook

We’re excited to be offering our first book on chivasskincare.com – “Goat Cheese” by Maggie Foard.  It’s a fabulous cookbook for anyone who loves goat cheese – whether you buy it from the store or make your own.  And not just chevre, but also ricotta, feta, gouda, manchego and more!  The recipes are rather simple (usually using 7 ingredients or less) and have large photos that make you want to gobble up each one.  Learn more about the book below or click here to buy.

About the Book:

“Goat Cheese” combines the recipes for foods you love with the natural goodness of goat cheese and goat’s milk. With over 70 delicious recipes for appetizers, breakfast, lunch, and dinner, there is always time for Goat Cheese. Once you’ve tried the Sweet Ricotta Pancakes topped with bananas and strawberries, Cherry Oatmeal Scones with chevre or fromage blanc, Lamb Tenderloins stuffed with eggplant and feta, or the Espresso Cheesecake Brownie, you will forget that cows even exist!

About the Author:

Maggie Foard studied horticulture at the City College of San Francisco (CCSF), but she wasn’t introduced to fresh goat cheese until she went on a school field trip ten years ago with her son to the local goat farm. She simply fell in love with not only goat cheese but the whole goat farm! Incorporating goat cheese and other goat dairy into cooking was just a natural consequence, since she was already an avid chef. Maggie lives on twelve acres in rural San Mateo County of California, with her husband, Jim, and their teenage son, Eric. She raises her own chickens for eggs and has dogs, cats, goats, ducks, peacocks, and a rooster.

Reviews:

This book has received an average of 4.5 stars on Amazon.com and Google Books.

Blog:

We will be posting pictures and comments about individual recipes from this book on our blog.  Coming soon!

Click to buy “Goat Cheese” by Maggie Foard.

Regular Price:  $24.99          Our Price:  $22.49          Save: 10%

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