Hey Sands - here's one for ya':

GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA

2 cups whole milk
1/4 cup olive oil
8 cups (1-inch cubes) sourdough bread, crusts trimmed
1-1/2 cups whipping cream
5 large eggs
1 Tblsp. chopped garlic
1-1/2 tsp. salt
3/4 tsp. black pepper
1/2 tsp. ground nutmeg
12 oz. soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)
2 Tblsp. chopped fresh sage
1 Tblsp. chopped fresh thyme
1-1/2 tsp. herbes de Provence
12 oz. smoked ham, chopped
3 (6 1/2-oz.) jars marinated artichoke hearts, drained, halved lengthwise (about 2-1/2 cups)
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan cheese

Preheat oven to 350° F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.

Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.

Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)

Bake uncovered until firm in center and brown around edges, about 1 hour. Makes 8 servings.

From Bon Appétit, December 1997.

How about a warm goat cheese salad. I had one the other day with honey on top of the goat cheese. Yum!

Here's a link to another one I've been eyeing (mainly because I think it would make heavenly croutons):

Savory Cheddar Goat cheese and Cilantro Cake

My fave:
Pound out chicken breasts thin, spread a layer of goat cheese, followed by a layer of prosciutto, followed by a layer of sauteed spinach with garlic. Roll up and tie with kitchen string. Bake, seam down, at 350 for about 30 minutes. Slice into 1/2 " slices and spiral on plate.
Jo

sands99 - I would love to have your herbed goat pasta recipe.

Ditto what mellyofthesouth suggested. I've had that type of salad often here in Holland - mixed baby greens with a balsamic vinaigrette, a nice-sized piece of warm goat cheese, drizzled with honey and toasted pine nuts. With a glass of wine and a baguette you have a very elegant lunch.

seagrass

A nice dip is softened goat cheese with balsamic vinegar. Chop some veggies in it and it's a delicious spread for a bagel.

AM
The Dinner Chronicles

Great suggestions! I may go with one of the easier recipes for now [since I'm running down my coffers before vacation] - I think I have all the elements for the salad...but day-uhm I gotta make that strata sometime *soon*! lol

Here is the pasta recipe, light but rich and creamy at the same time.

Bowties with Basil, Cilantro, Spinach and Goat Cheese Sauce

Serves 4

Ingredients:

1 pound bowtie pasta
1 cup lightly packed basil leaves
3/4 cup packed cilantro or mint leaves
1/2 cup steamed fresh spinach, well drained
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
2 cloves of garlic, minced
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6-8 ounces goat cheese

Directions:
Procedure:

Bring a large pot of salted water to boil and cook the pasta to your liking. (I prefer al dente which is Italian for "to the tooth" and describes pasta that is not soft or overdone.) While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients.

When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste.

The salad came to my mind right away, too -- I love mixed baby greens, toasted nuts (your favorite kind; I love walnuts, pine nuts, pistachios or pecans with this), some dried cranberries or cherries, and some goat cheez. Mmmmm.

But another great way to use it up is on a cracker, with a bit of fig jam if you have it. Jeni's even makes a goat cheese and fig ice cream, which is absolutely heavenly (and $10/pt.!).

I think I would just spread it on a cracker of slice of baguette and eat it!
Linda C

Here are two that might work for you. For the first recipe you can just warm the goat cheese up in the microwave so that it is soft and warm before you top the focaccia with it. And if you don't want to roast peppers and make a homemade tapenade you can buy them already prepared. And the second recipe you should be able to bake in your toaster oven.

Home Cookin Chapter: Recipes From Thibeault's Table

Focaccia topped with warm Goat Cheese
=====================================
1 focaccia, homemade or purchases

1 roasted red pepper, cut into strips and drizzled with olive oil.

1 recipe homemade Tapanade (or purchase all ready made)

Chevre (Goat cheese)
. Cut the Focaccia into bite size squares

Cut the roasted pepper into small strips

Warm the Goat Cheese in the microwave to soften.

Put a dollop of goat cheese on top of each square of focaccia.

On half the focaccia place a few strips of pepper and on the other half
place a small spoon of Tapanade.

Home Cookin Chapter: Recipes From Thibeault's Table

Spinach, Dill and Goat cheese Bread Pudding
===========================================
1 to 2 tablespoons butter
2 leeks chopped (White part)
1 garlic clove minced
approximately 2 cups, of fresh baby leaf spinach (tightly Packed)
1/4 cup fresh dill chopped

5 slices of bread, buttered, crusts removed and cut into 1 inch cubes.

2 to 3 eggs
1/2 cup cream
salt and pepper
goat cheese (small pieces)

1/4 parmesan cheese

.
Heat butter and saute leeks, when tender add garlic and saute for a
minute or so. Add the spinach and fry until just wilted. Remove from
heat.

In a large bowl beat the eggs with the cream. Season with salt and
pepper. Mix in the leek mixture and add the chopped dill. Add the
bread cubes. Mix well and then add the goat cheese and parmesan cheese.

Pour into a buttered casserole dish, or 3 or 4 ramekins, sprinkle with
a little more parmesan cheese and bake in a Bain Marie for approximate
20 minutes or until golden.

I like it on crackers with quince paste. I've laid in supplies for Easter as both DH and I will be working weird hours and not eating actual meals so that's my "snacky" thing.....
It's also nice stuffed into cherry tomatoes as a finger food type thing at parties.

ann t --

That bread pudding sounds wonderful!

How much goat cheez do you use?

Gellchom, I have no idea. That was one of those things I just put together with ingredients I had on hand. So nothing was really measured. I wrote up the recipe after the fact because someone asked for it. So just add enough to suit your personal taste. At least 1/2 cup.

Ann