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Goat Cheese Pizza

PARMESAN

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PARMESAN REGGIANO 

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GRANA PADANO

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ROMANO 

 

ASIAGO

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MOZZARELLA

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FONTINA

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PROVOLONE 

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SWISS

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MASCARPONE

 

GORGONZOLA

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BLEU CHEESE

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GOAT CHEESE

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FETA

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CUBED CHEESES 

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Cheese(s): Goat

Prep. Time: 20 min

Serves: 55 min

Cook Time: 35 min

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Ingredients

  • 11 ounce Cucina Andolina goat cheese log, crumbled

  • 1 (7 ounce) jar roasted red peppers, drained and chopped

  • 1 cup chopped sun-dried tomatoes marinated in olive oil, drained

  • 4 pita bread rounds

  • 1 cup fresh basil leaves, torn

  • 1/2 cup balsamic vinegar, or to taste

Directions

Preheat the oven to 400 degrees F (200 degrees C). Separate the pita breads by cutting around the outer edge, and carefully prying the halves apart to make two rounds out of each one. Place the separated pita rounds onto cookie sheets. Generously sprinkle goat cheese, roasted red peppers and sun-dried tomatoes onto each one. Bake the pizzas for 16 minutes in the preheated oven, or until the crust is crisp. As soon as the pizzas come out of the oven, sprinkle with torn basil, and drizzle with balsamic vinegar. Cut into quarters, and serve hot or warm.

Goat Cheese Stuffed Figs

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Cheese(s): Goat

Prep. Time: 15 min

Serves: 18 min

Cook Time: 3 min

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Ingredients

  • 8 fresh figs

  • 1/2 cup Cucina Andolina goat cheese, softened

  • 8 grape leaves, drained and rinsed

  • 1/2 cup honey

  • skewers

Directions

Preheat grill for medium heat. Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer. Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.

Goat Cheese Stuffed Lamb Burgers

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Cheese(s): Goat

Prep. Time: 25 min

Serves: 40 min

Cook Time: 15 min

Ingredients

  • 1 teaspoon olive oil

  • 1/2 cup diced onion

  • 2 pounds ground lamb

  • 1 egg

  • 1 cup bread crumbs

  • 1 clove garlic, minced

  • 4 1/2 teaspoons salt

  • 1 tablespoon ground black pepper

  • 4 ounces Cucina Andolina soft goat cheese

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon chopped fresh basil leaves

  • 1 tablespoon chopped fresh oregano

Directions

  1. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.

  2. Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.

  3. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.

  4. Preheat an outdoor grill for medium-high heat.

  5. Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.

  6. Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.

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