My mom gave me about an 8oz. container of Rondele Bread Essentials Goat Cheese last night. What can I use it for? I ate some just straight last night cause I wanted to try it & now I just want to eat it with a spoon!
2 tablespoons extra virgin olive oil
2 cups coarsely chopped onions
5 cloves garlic, peeled and thinly sliced
4 pounds ripe plum tomatoes, halved, seeded and coarsely chopped
1/4 cup loosely packed fresh basil leaves
2 sprigs fresh thyme
1 (46 ounce) can tomato juice, preferably organic
coarse salt and freshly ground white pepper to taste
6 ounces fresh goat cheese, at room temperature
2 teaspoons extra virgin olive oil
2 teaspoons finely minced fresh chives
1/4 teaspoon finely minced garlic
coarse salt and coarsely ground white pepper
12 (1/4-inch thick) slices bread cut from a baguette
In a stockpot, heat the olive oil over medium heat. Add the onions and cook, stirring often, for about 5 minutes, until softened. Add the garlic and cook about 2 minutes longer. Add the tomatoes and cook until they begin to soften and release their juices. Add the thyme, basil and tomato juice and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes, uncovered, until the flavors have intensified. Remove and discard the thyme sprigs. Season with salt and pepper. Transfer the soup to a blender or the bowl of a food processor fitted with a metal blade and puree until smooth. You may have to work in batches. Strain the soup through a fine mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Cover the bowl with plastic wrap and refrigerate the soup for at least 2 hours, or until well chilled. Meanwhile, in a small bowl mash the goat cheese with a fork. Add the oil, chives, and garlic, and mix well. Season with salt and pepper and set aside. About 15 minutes before serving, take the soup from the refrigerator and let sit at room temperature. Taste and adjust seasoning. Lightly toast the bread slices. Spread with the herbed goat
3 cloves garlic
1 pound linguine
1 medium baking potato -- peeled and chunked
1 1/2 cup frozen peas
1 1/2 cup basil leaves -- fresh
1/4 cup olive oil
3 tablespoons pine nuts
1 cup pasta cooking water
4 ounces goat cheese
basil leaves for garnish, optional
In a large pot of boiling salted water; blanch garlic cloves for 2 minutes. Remove garlic; set aside.
In same water cook linguine for 5 minutes; add peeled potato. Cook until pasta is al dente, according to package instructions. Add frozen peas; drain.
Meanwhile, in a blender, puree reserved garlic with basil leaves, olive oil, pine nuts, and pasta water; season generously with coarse salt. In a large bowl, toss with pasta mixture and goat cheese. Garnish with more basil leaves.
These cheeses range from soft and mild, to hard and heady. Here's how to separate the goats from the goats.
Cheese - and other dairy products -can be made from any milk, so goats' cheese is not a variety in itself but a range of cheeses that happen to be made with milk from goats.
When young, fresh and characteristically bright white in colour, goats' cheeses (or chèvre, the commonly used French term) taste very mild, rather like cows' milk but with a light tang that is almost lemony. The older and firmer the cheeses become, the stronger and more 'goaty' they will taste.
Fresh and semi-soft goats' cheeses are excellent grilled or melted. Use semi-soft varieties for salads.
The strongly-flavoured hard varieties need to be used judiciously and are usually best saved for the cheeseboard, though can be used grated for sprinkling.
Make sure all goats' cheeses are well-wrapped and sealed in a plastic box.
Semi-soft and hard varieties should be wrapped in foil or waxed paper.
Soft spreadable goat's cheese should be kept in a sealed plastic tub.
Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
BLACK AND GREEN OLIVE TAPENADE:
1 cup Nicoise olives, pitted
1 cup small green French olives, pitted
1/4 cup oven-dried tomatoes, drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container.