Type what you have

Ingredients

• ✓ goat cheese
• cauliflower
• black pepper

Instructions

1. 1 Place cauliflower florets into a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
2. 2 Cover the bowl loosely with waxed paper or a paper towel. Steam in the microwave on high until tender, 4 to 5 minutes; drain.
3. 3 Place drained cauliflower into a food processor with goat cheese; purée until completely smooth. Season with black pepper.

By serSanFran

Ingredients

• ✓ goat cheese
• arugula
• pomegranate seed
• vinaigrette dressing

Instructions

1. 1 Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

By barbara

Ingredients

• ✓ goat cheese
• salmon
• dijon mustard mayonnaise blend
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 2 Arrange salmon fillets in the prepared baking dish. Make small incisions in each fillet; divide and stuff incisions with herbed goat cheese. Divide and spread Dijon-mayonnaise over each fillet; season with salt and black pepper.
3. 3 Bake in the preheated oven until salmon easily flakes with a fork, about 15 minutes.

By Ani

Ingredients

• ✓ goat cheese
• olive oil
• shallot
• balsamic vinegar
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
3. 3 Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
4. 4 Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
5. 5 Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

By Amber Maechler

Ingredients

• ✓ goat cheese
• asparagus
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange asparagus spears side-by-side on a baking sheet. Drizzle with olive oil and season with salt and pepper. Crumble goat cheese over top.
3. 3 Roast in the preheated oven until cheese is slightly melted and asparagus is tender yet firm to the bite, about 10 minutes.

By Raquel Teixeira

Ingredients

• ✓ goat cheese
• beet
• olive oil
• sea salt
• lemon
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
3. 3 Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
4. 4 Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.

By Alicia

Ingredients

• ✓ goat cheese
• asparagus
• olive oil
• basil
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine asparagus, olive oil, basil, salt, and black pepper on a baking sheet; arrange in a single layer.
3. 3 Cook in the preheated broiler until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Sprinkle with goat cheese before serving.

By Natasha Titanov

Ingredients

• ✓ goat cheese
• spinach
• arugula
• beet
• pistachio
• kosher salt
• black pepper

Instructions

1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Ingredients

• ✓ goat cheese
• pizza crust
• pesto sauce
• tomato
• garlic
• arugula
• olive oil

Instructions

1. 1 Preheat the oven according to pizza package instructions.
2. 2 Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
3. 3 Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
4. 4 After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

By collmarie

Ingredients

• ✓ goat cheese
• red pepper
• pecan
• garlic
• salt
• black pepper
• chicken breast
• pancetta

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
2. 2 Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
3. 3 Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
4. 4 Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).

By jkjwebber

Ingredients

• ✓ goat cheese
• arugula
• cherry tomato
• olive oil
• garlic
• black pepper
• salt
• penne pasta

Instructions

1. 1 Cook pasta in a large pot of boiling salted water until al dente.
2. 2 Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, salt, and pepper.
3. 3 Drain pasta; toss with goat cheese mixture until well combined.

By Christine L

Ingredients

• ✓ goat cheese
• beet
• walnut
• maple syrup
• baby salad green
• orange juice concentrate
• balsamic vinegar
• olive oil

Instructions

1. 1 Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
2. 2 While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.
3. 3 To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.
4. 4 Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.

By Donna

Ingredients

• ✓ goat cheese
• beet
• golden beet
• mache
• avocado
• fennel bulb
• basil vinaigrette
• pumpkin seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
2. 2 Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
3. 3 Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
4. 4 Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ goat cheese
• olive oil
• butternut squash
• sweet potato
• salt
• black pepper
• honey
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
2. 2 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.
3. 3 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.

By Marianne

Ingredients

• ✓ goat cheese
• sweet potato
• egg
• black pepper
• cayenne pepper
• kosher salt
• self-rising flour
• butter
• bacon

Instructions

1. 1 Place sweet potato on a microwave-safe plate. Poke holes all over and microwave until completely tender, 8 to 10 minutes. Let cool briefly.
2. 2 Cut sweet potato in half and scoop flesh into a bowl. Mash thoroughly while still warm. Add egg, goat cheese, black pepper, cayenne pepper, and salt. Whisk until well combined. Add flour; mix with a spatula until no dry spots remain. Cover dough in plastic wrap and refrigerate for at least 1 hour.
3. 3 Melt butter in a saucepan over medium heat. Add bacon. Cook and stir until bacon is just starting to crisp, 3 to 5 minutes.
4. 4 Fry 5 dumplings at a time in the hot butter until golden brown and crusty, about 3 minutes per side. Repeat with remaining dumplings. Plate the dumplings and top each serving with some bacon butter.

By John Mitzewich

Ingredients

• ✓ goat cheese
• spaghetti
• asparagus
• olive oil
• basil
• lemon
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
2. 2 Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.

By wiebke

Ingredients

• ✓ goat cheese
• pesto
• pie crust
• egg
• half-and-half
• flour
• sun-dried tomato
• oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
2. 2 In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
3. 3 Bake in preheated oven for 30 minutes, or until done.

By Il Max

Ingredients

• ✓ goat cheese
• cooking spray
• asparagus
• olive oil
• salt
• black pepper
• vegetable broth
• lemon zest
• lemon juice

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C). Coat a roasting pan with cooking spray.
2. 2 Toss asparagus and olive oil together in the prepared pan; season with salt and black pepper. Pour in broth.
3. 3 Roast in the preheated oven until asparagus is tender, about 20 minutes, stirring once during cooking. Top with goat cheese, lemon zest, and lemon juice before serving.

By Swanson

Ingredients

• ✓ goat cheese
• white bread dough
• olive oil
• salt
• black pepper
• basil
• rosemary
• tomato sauce
• basil

Instructions

1. 1 Allow dough to rise in a covered bowl until doubled in bulk.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
4. 4 Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.

By REINEJESSICA

Ingredients

• ✓ goat cheese
• tomato
• olive oil
• brown rice
• parmesan cheese
• walnut
• basil
• garlic
• bread crumb
• olive oil

Instructions

1. 1 Cut tops off tomatoes; scoop out flesh with a melon baller, leaving ¼- to ½-inch-thick sides and bottoms. Discard tomato tops and flesh.
2. 2 Brush the bottom of an air fryer basket with olive oil. Preheat the air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions.
3. 3 Meanwhile, combine cooked rice, Parmesan cheese, goat cheese, walnuts, 1 tablespoon basil, and garlic in a bowl. Combine bread crumbs and 1 tablespoon olive oil in a separate bowl. Fill tomatoes with rice mixture; sprinkle with bread crumb mixture. Place stuffed tomatoes in the prepared air fryer basket.
4. 4 Cook in the preheated air fryer until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with remaining 1 tablespoon basil.

By Allrecipes

Ingredients

• ✓ goat cheese
• sugar pumpkin
• balsamic vinegar
• maple syrup
• olive oil
• garlic powder
• onion powder
• kosher salt
• black pepper
• oregano

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place pumpkin on a secure cutting board; cut top and bottom off pumpkin, removing as much of the stem as possible. Remove pumpkin peel using a sharp vegetable peeler or paring knife. Cut pumpkin in half; scoop out seeds and strings using a spoon. Trim away any pieces of stem that remain. Cut each pumpkin half into ½-inch strips; chop each strip into ½-inch cubes. Place cubed pumpkin in a large bowl.
3. 3 Combine balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and black pepper in a small bowl; pour over pumpkin pieces and toss to thoroughly coat. Transfer pumpkin to the prepared baking sheet in an even layer.
4. 4 Bake in the preheated oven for 20 minutes. Stir gently; continue baking until pumpkin softened and slightly caramelized, 25 to 30 minutes more, stir again if needed. Serve pumpkin warm; top with goat cheese and fresh oregano.

By Kim

Ingredients

• ✓ goat cheese
• fuyu persimmon
• spinach
• pomegranate seed
• almond
• olive oil
• orange juice
• lemon juice
• dijon mustard
• salt
• pepper

Instructions

1. 1 Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
2. 2 Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
3. 3 Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ goat cheese
• balsamic vinegar
• olive oil
• mustard
• honey
• garlic
• salt
• black pepper
• asparagus
• grape tomato

Instructions

1. 1 Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
2. 2 Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
3. 3 Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ goat cheese
• butternut squash
• olive oil
• olive oil
• ground beef
• onion
• apple
• garlic
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.
3. 3 Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
4. 4 Heat 1 tablespoon oil in a large sauté pan or skillet over medium-high heat. Cook and stir ground beef in hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until fruit and vegetables are slightly soft, 5 to 10 minutes more.
5. 5 Turn squash over and place cut-side up onto the baking pan. Fill the centers of squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.
6. 6 Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take squash out of the oven and sprinkle each half with goat cheese. Serve.

By alohakellygirl

Ingredients

• ✓ goat cheese
• pumpkin
• olive oil
• sage
• salt
• black pepper
• butter
• leek
• baguette
• garlic
• balsamic glaze

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
3. 3 Bake in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grate.
6. 6 Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
7. 7 Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
8. 8 Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ goat cheese
• olive oil
• onion
• vegetable broth
• long-grain wild rice
• garlic
• kale
• spinach
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
2. 2 Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
3. 3 Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.

By WilliamBurgamy

Ingredients

• ✓ goat cheese
• tomato
• eggplant
• onion
• garlic
• vegetable oil
• thyme
• chicken broth
• heavy cream
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
2. 2 Roast in preheated oven until very tender and brown in spots, 45 minutes.
3. 3 Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
4. 4 Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

By MARBALET

Ingredients

• ✓ goat cheese
• spaghetti squash
• olive oil
• garlic
• red bell pepper
• tomato
• basil
• salt
• black pepper
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
3. 3 Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
5. 5 Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, crumbled cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with bread crumbs and butter cubes.
6. 6 Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

By nch

Ingredients

• ✓ goat cheese
• beet
• olive oil
• salt
• black pepper
• egg
• all-purpose flour
• bread crumb
• canola oil
• mixed salad greens
• sunflower seed
• balsamic vinaigrette dressing

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
3. 3 Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
4. 4 Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
5. 5 Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
6. 6 Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
7. 7 Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
8. 8 Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

By hannahclevenger

Ingredients

• ✓ goat cheese
• brie cheese
• blue cheese
• havarti cheese
• colby jack cheese
• white cheddar
• spicy salami
• sardine
• salmon
• salami
• chorizo
• green olive
• black olive
• green grape
• bell pepper
• kiwi

Instructions

1. 1 Clean and prepare all fruits and vegetables.
2. 2 Set out a large round or square wooden board. Start in the center and arrange cheese, meats, vegetables, and fruits in a decorative pattern.

By CookingWithShelia