Red Pepper Cheesecake

Cook Time: 1 hr
Level: Easy
Yield: 4 to 6 servings


Ingredients

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan


Directions

Preheat the oven to 350 degrees F.


Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.


Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)


Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.


To make the pita chips, preheat the oven to 350 degrees F.


Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.


To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.


From: foodnetwork.com

Orecchiette with Mixed Greens and Goat Cheese

Cook Time: 10 min
Level: Easy
Yield: 1 serving (double, triple the recipe for company)

Ingredients

* 1 cup dried orecchiette pasta
* 2 cups Mediterranean-style mixed salad greens
* 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
* 1 tablespoon goat cheese, crumbled
* 2 tablespoons grated Parmesan, plus more for garnish
* Pinch salt
* Pinch freshly ground black pepper

Directions

Bring a medium pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of
the water.

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat
cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved
pasta water. Toss to combine and wilt the greens. Season with a pinch
each of salt and pepper, or to taste. Garnish with additional
Parmesan, if desired, and serve.

From: foodnetwork.com

Filet Mignon with Balsamic Syrup and Goat Cheese

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 1/2 cups balsamic vinegar
* 3 tablespoons sugar
* 2 tablespoons butter
* 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
* Salt and freshly ground black pepper
* 2 ounces soft fresh goat cheese

Directions

Boil the balsamic vinegar and sugar in a heavy small saucepan over
medium-high heat until reduced to 1/3 cup, stirring occasionally,
about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large
skillet over medium-high heat. Sprinkle the steaks with salt and
pepper. Cook the steaks to desired doneness, about 3 minutes per side
for medium-rare. Transfer the steaks to a baking sheet. Crumble the
cheese over the steaks and broil just until the cheese melts, about 1
minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the
steaks and serve.

Goat Cheese and Herb Stuffed Radicchio Leaves

Cook Time: 5 min
Level: Intermediate
Yield: 12 stuffed radicchio leaves

Ingredients

* 1 cup olive oil
* 3 cloves garlic, minced
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 cup chopped fresh basil leaves
* 1 teaspoon dried thyme
* 3 scallions, finely chopped
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 11 ounces goat cheese, frozen for 15 minutes and sliced into 12
(1/2-inch) pieces
* 12 radicchio leaves, cleaned

Directions

Special Equipment: a deep-fry thermometer

In a small saucepan, heat the olive oil over medium heat until a
deep-fry thermometer registers 300 degrees F. Remove from heat and
allow to cool for 5 minutes.

Combine the garlic, parsley, basil, thyme, and scallions in a small,
heat-resistant glass bowl. Carefully pour the warm oil over the herb
mixture, Add the salt and pepper. Mix well.

Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch
square glass baking dish. Arrange the goat cheese slices in a single
layer on top. Spoon the remaining herb mixture evenly over the top of
the goat cheese. Cover the baking dish with plastic wrap and
refrigerate for at least 4 hours or overnight.

To serve: Place the radicchio leaves on a serving platter, carefully
place a slice of marinated goat cheese in each leaf. Drizzle with
additional herb mixture and serve.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Cook Time: 20 min
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium
heat. Add the garlic and cook until fragrant, about 1 minute. Add the
sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until
combined, about 2 more minutes. Transfer the mixture to a medium bowl.
Add the goat cheese and the cream cheese. Stir to combine and set
aside.

Use a sharp knife to cut a pocket into the thickest portion of the
pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried
tomato mixture and close the pork around the stuffing. Season the
outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet
over medium-high heat. When the pan is hot add the pork. Cook until
golden and cooked through, about 4 minutes per side. Transfer the pork
to a side dish and tent with foil to keep warm. Add the chicken broth
mixture to the skillet over medium-high heat. Scrape up the brown bits
from the bottom of the pan as the chicken broth simmers. Reduce the
broth by half to make a light sauce, about 8 minutes. Spoon some sauce
over the pork before serving.

From: foodnetwork.com

Grilled Eggplant and Goat Cheese Salad

Cook Time: 8 min
Level: Easy
Yield: 4-6 appetizer servings

Ingredients

* 3 tablespoons olive oil
* 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
* 1/2 cup toasted pine nuts
* 3 ounces goat cheese, crumbled
* 1/3 cup basil, thinly sliced
* 2 tablespoons chopped mint
* 3 tablespoons extra-virgin olive oil
* 3 tablespoons balsamic vinegar
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the olive oil over the slices of eggplant and toss to
coat. Grill the eggplants until tender and grill marks appear, about 3
to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with
the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin
olive oil, balsamic vinegar, salt, and pepper.

Cook's note: Plating the eggplant salad this way allowed the cheese to
stay bright white. The salt and pepper showed up on it. The herbs
remained green and fluffy. The grill marks on the eggplant were
distinct.

Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil

Cook Time: 45 min
Level: Intermediate
Yield: 4-6 servings (15 profiteroles)

Ingredients
Profiteroles:

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* Pinch salt
* 1/2 cup all-purpose flour
* 3 large eggs
* 3 tablespoons grated Parmesan
* Pinch freshly ground black pepper

Filling:

* 8 ounces goat cheese, room temperature
* 1/4 cup cream
* 1/2 cup diced sun dried tomatoes
* Pinch salt and freshly ground black pepper

Herb Oil:

* 3/4 cup fresh mint leaves
* 3/4 cup fresh basil leaves
* 1 cup olive oil
* Pinch salt
* Freshly ground black pepper
* 1 cup chopped toasted walnuts, for garnish

For the Profiteroles:
Directions

Preheat the oven to 350 degrees F. Line a heavy large baking sheet
with a silicon pad or parchment paper. Combine the water, butter, and
salt in a heavy medium saucepan over medium heat. Bring to a boil,
stirring until the butter melts. Add the flour and stir over medium
heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring
cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time.
Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the
prepared baking sheet, spacing 2 inches apart. Bake until the
profiteroles are puffed and golden, about 45 minutes. Allow the
profiteroles to cool completely.
For the Filling:

Combine the goat cheese and cream in a medium bowl. Using an electric
mixer, whip together the cheese and the cream. Stir in the tomatoes,
salt and pepper. Set aside.
For the Herb Oil:

Combine the herbs in a food processor and pulse to chop the herbs.
With the machine running add the oil, salt, and pepper. Transfer to a
small bowl, cover with plastic wrap and set aside.
To serve:

Using a serrated knife, cut off the top of the profiteroles. Fill each
profiterole with a spoonful of the goat cheese mixture and return the
top of the pastry. Place a few profiteroles on a serving plate,
drizzle with herb oil, and sprinkle with walnuts. Serve.

Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

Ingredients

3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence
1 teaspoon sugar
1 ball purchased pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
Parsley or rosemary sprigs, for garnish

Special equipment: 2 1/2-inch round cookie cutter

Directions

In a large, heavy skillet, heat the oil over low heat. Add the onions,
salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue
cooking over very low heat, stirring occasionally, until the onions
are caramelized and dark golden brown, about 45 minutes to 1 hour.

Preheat the oven to 475 degrees F.

Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie
cutter, cut out 24 dough circles. Arrange the circles on a large heavy
baking sheet. Place a small spoonful of the caramelized onions on each
dough circle. Top with a small amount of goat cheese. Bake until
golden and bubbly, about 10 minutes.

While still hot, top each pizzette with a piece of prosciutto. Arrange
on a serving platter and garnish with sprigs of parsley or rosemary.
Serve immediately.

From: food network