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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Boursin & Goat Cheese Crostini with Sun Dried Tomato & Basil

Published by: Sarah

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  • May
  • 29

My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination. 1 wheel Boursin Cheese, softened (you […]

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My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination.

1 wheel Boursin Cheese, softened (you may sub in any garlic & herb spreadable cheese)
4 oz. Plain Goat Cheese, softened
10 slices Italian Bread
Good Fruity EVOO**
Sun Dried Tomatoes (not in oil)
Fresh Basil Chiffonade

Preheat oven to 400°.
Combine cheeses with a fork & set aside.
Place bread on a foil lined cookie sheet.
Brush with EVOO on both sides.
Bake 10 minutes or until golden turning once.
Cut bread into quarters (half if smaller slices).
Place cheese mix into a piping bag fitted with a star tip.
Pipe cheese onto crustini’s.
Top with tomato & basil.

Yield: Up to 40 appetizers.

** I purchase Extra Virgin Olive Oil from www.allthingssicilian.com “Olio de Extra Vergin”

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Sun Dried Tomato & Goat Cheese Crostini

Published by: Sarah

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  • Jun
  • 26

Goat cheese can be an “acquired taste” for many. Using the herb goat cheese in this recipe makes for a smother blend of flavors while still getting the goat cheese “tang.” Preheat oven to 400°. Cut baguette on a slight angle into 1/2” thick slices. Cover a baking sheet with foil. Baste each slice with extra […]

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Goat cheese can be an “acquired taste” for many. Using the herb goat cheese in this recipe makes for a smother blend of flavors while still getting the goat cheese “tang.”

Preheat oven to 400°.
Cut baguette on a slight angle into 1/2” thick slices.
Cover a baking sheet with foil.
Baste each slice with extra virgin olive oil.
Turn & baste other side.
Bake 10 minutes.
Remove & turn all.
Bake an additional 8 minutes.
Remove from oven & cool 1 minute.
Cut garlic in half.
Rub each baguette slice with the cut side of the garlic.
Cool completely.
Cut tomatoes into thin strips.
Chiffonade the basil leaves.
Spread baguette slices with goat cheese.
Make an “X” with tomato slivers on each crostini
Top with a little basil.
Place on a serving platter & serve immediately

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Roasted Veggie & Goat Cheese Wrap

Published by: Sarah

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  • Jul
  • 6

1 Red Bell Pepper, cored, seeded & chopped 1 sm. Red Onion, chopped 1 Zucchini, chopped 1 Summer Squash, chopped EVOO Salt & Pepper Whole Wheat Wraps Goat Cheese Arugula Creamy Balsamic Preheat oven to 400 degrees (or heat grill to high) Combine veggies with EVOO & season liberally with salt & pepper. Spread on […]

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1 Red Bell Pepper, cored, seeded & chopped
1 sm. Red Onion, chopped
1 Zucchini, chopped
1 Summer Squash, chopped
EVOO
Salt & Pepper
Whole Wheat Wraps
Goat Cheese
Arugula
Creamy Balsamic

Preheat oven to 400 degrees (or heat grill to high)
Combine veggies with EVOO & season liberally with salt & pepper.
Spread on a baking sheet in a single layer. **
Bake 30 minutes stirring every 10.
Remove & cool.
Spread a wrap with goat cheese.
Add  some veggies.
Drizzle with balsamic & top with arugula.
Roll up & cut in half to serve.

** Use a grill pan if you are grill the veggies. Cook for about 20 minutes on high heat stirring occasionally.

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