August is Goat Cheese Month

Goat cheese is one of the most delicious and versatile cheeses! Try a bunch of recipes using goat cheese this month to celebrate all of its many uses.

Zucchini Muffins with Goat Cheese

Yields 12 muffins

1 1/3 cup all-purpose flour

1 1/2 tsp. baking powder

1 tsp. salt

1 tsp. garlic powder

1 tsp. cumin powder – optional

1 tsp. dried oregano – optional

1/2 cup full cream milk

2 eggs

1/4 cup extra virgin olive oil

1 cup grated zucchini, drained

3.5 oz goat cheese crumbs

1. Preheat your oven on 350F. Line a muffin pan with liners or make your own using baking paper.

2. Finely grate the zucchini and place in a sieve to drain. Press the grated zucchini to remove as much of the moisture as possible.

3. Place all the dry ingredients in a large bowl: flour, baking powder, salt, garlic powder, cumin powder, and dried oregano.

4. In a separate bowl, whisk the milk, eggs and olive oil together. Pour the liquid ingredients over the Dry Ingredient and stir until combined.

5. Fold in the drained grated zucchini and goat cheese crumbs until evenly incorporated.

6. Pour the batter into the muffin liners and bake for 15 to 20 minutes, or until golden brown. Remove from the oven and leave to cool down on a cooling rack.

Source: www.abakingjourney.com/healthy-zucchini-muffins

Apple and Honey Goat Cheese Appetizer

Yields 3 servings

1 granny smith apple

2 tbs plain goat cheese

2 tbs honey

1 tbs chopped pecans

1. Cut the top and bottom off the apples, then slice the remaining middle into two or three even slices (depending on the size of your apple) about ½ inch thick. Use a sharp knife or biscuit cutter to remove the core from each slice.

2. Arrange the cored slices on a tray and fill the middle with a little less than one tablespoon of goat cheese.

3. Drizzle enough honey over the top to completely coat the top of the apples (this will prevent them from turning brown).

4. Sprinkle with chopped pecans and serve.

Source: www.theliveinkitchen.com/ honeyed-goat-cheese-apple-rings

Roasted Garlic Goat Cheese Dip

Yields 8 servings

2 heads garlic

4 teaspoons olive oil, divided

Kosher salt fresh cracked pepper

10 oz. goat cheese, room temperature

½ cup shredded Parmesan cheese

3 tablespoons whole milk

2 teaspoons fresh thyme leaves

½ cup grape tomatoes

Sliced French bread or crostini for dipping

1. Heat oven to 400 degrees. Slice the top off of each head of garlic. Drizzle the cut side of each head with 1 teaspoon olive oil and season with salt and pepper.

2. Place cut side down on a baking sheet. Roast for 30 minutes or until the cloves of garlic are soft. Allow to cool until you can handle it.

3. Turn oven to 350 degrees. Add goat cheese, Parmesan, milk, and thyme to a medium bowl.

4. Squeeze cloves of roasted garlic into the bowl and stir to combine all ingredients together. Season to taste with salt and pepper.

5. Lightly oil a small baking dish with 1 teaspoon of olive oil. Then spread goat cheese mixture in an even layer in the baking dish.

6. Top goat cheese with tomatoes, then drizzle tomatoes with remaining teaspoon olive oil and season with salt and pepper.

7. Bake for 20 minutes or until warmed through. Then broil for 1–2 minutes to brown the top.

8. Garnish with a drizzle of olive oil and fresh thyme if desired. Serve warm with sliced French bread and crackers.

Source: www.midwestfoodieblog.com/ roasted-garlic-goat-cheese-dip

Tomato Goat Cheese Pasta

Yields 4 servings

8 ounces uncooked pasta

1 tablespoon olive oil

1/2 medium on- ion chopped

3 cloves garlic minced

1 (14 fluid ounce) can crushed tomatoes

1/2 teaspoon crushed red pepper flakes optional

1/4 teaspoon Italian seasoning

4 ounces goat cheese or to taste

8 leaves fresh basil sliced thin

Salt and pepper to taste

For serving: freshly grated Parmesan cheese optional

1. Boil a salted pot of water for your pasta. Cook it al dente according to package directions.

2. In a medium saucepan, sauté the onion in the olive oil for 5–7 minutes over medium heat (okay if it lightly browns).

3. Stir in the garlic and cook for 30 seconds.

4. Add in the crushed tomatoes, Italian seasoning, and red pepper flakes (leave them out if you don’t want any heat). Reduce the heat and simmer the sauce gently for about 10 minutes.

5. Stir in the goat’s cheese and basil (the cheese should melt right in and make the sauce creamy). If you’re at all unsure about the taste of goat cheese, add it in gradually and taste as you go.

6. Season with salt and pepper as needed. Serve with the drained pasta (add a splash of the pasta water if you want to thin the sauce out) and freshly grated Parmesan cheese if desired.

Source: www.saltandlavender.com/tomato-goat-cheese-pasta