On a slice of lovely artisan sourdough bread....

I use Goat Feta or Sheep Feta in my turkey burgers with finely chopped onions and mushrooms, and then sprinkled on top.

I also sprinkle it on most of my salads.

Bonnie

Here is a link that might be useful: My favorite Turkey Burger

This is one of my favorites. I often halve the recipe as it makes quite a bit:

Artichoke and Goat Cheese Spread with French Bread Crostini

1 can artichoke hearts, well drained
1 pound mild soft goat cheese, such as Montrachet
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
3/4 teaspoon minced garlic
1/2 roasted red bell pepper or pimiento
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh chives
1 tablespoon minced fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper flakes
French Bread Crostini, recipe follows

In a food processor, add the artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper and crushed red pepper and process until smooth and creamy. Taste and adjust the seasoning if necessary. Place in a nonreactive bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.

French Bread Crostini:
1 (18-inch) loaf French baguette or ficelle
1/2 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 325°F.Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving. Yield: 20 to 30 crostini

Source: Emeril LaGasse

Lori

We ordered Goat Cheese Romesco sandwiches as an appetizer when we were away for a few days' getaway this summer. They were lightly grilled or toasted...Sourdough bread with the cheese, Romesco sauce, and slices of Spanish chorizo. They didn't sound overly impressive on the menu (but it was an expensive place and they were affordable to have with our beverages). They weren't all that impressive looking, either, but they were delicious! I came home and started hunting down recipes for Romesco sauce, and bought some goat cheese. Now to hunt down the chorizo...

It's good on pizza.

I made a salad the other day out of some left over brown rice, tomatoes, basil, baby spinach, a little diced red onion, some goat cheese that was very crumbly, olive oil, a small squeeze of lemon juice and a light sprinkling of red wine vinegar - oh, and black pepper. I made this in the morning for my lunch that day. By the time I ate the salad, the goat cheese seemed to have become part of the dressing, and was actually creamy. I was surprised at how good it was. It made me wonder if goat cheese like this could be incorporated into a salad dressing in some way, like blue cheese is. It was just some generic goat cheese I picked up at Whole Foods, labeled "Cheese Buys, All natural goat cheese."

Sally

This is a very timely thread because I have some goat cheese in the fridge I need to use up. The two ways I usually eat goat cheese is in mediterannean wraps, along with hummus, and cukes, olives, tomatoes and green peppers and romaine lettuce, whatever of those I have on hand. I sometimes make salads with the same ingredients. I also eat goat cheese as a garnish for marinated beet salad. It's one of my favorites. It's basically marinated beets over lettuce topped with goat cheese and sunflower seeds. Toasted pine nuts would be more traditional but I don't usually have those on hand, too expensive. I've also used pumpkin seeds and walnuts. You can add some shaved carrot curls for more color but it is not necessary.

Great to have some more recipes. I usually can't eat it up fast enough when I buy it and it invariably goes bad on me.

Here's the latest marinated beet salad I made:

Syrian Beet Salad, from the "Moosewood Restaurant Daily Special" cookbook

2 quarts water
3 large beets
1 TBLSP chopped chives (I used dried because I have them to use up, not as good as fresh though)
2 TBLSP chopped fresh cilantro (I'll bet you could use parsley in a pinch)
2 garlic cloves, minced
1/2 fresh chile, seeded for a milder "hot" and minced (about 1 TBLSP) Note: I didn't have fresh chilis on hand so I used canned.
1 tsp. ground cumin
2 TBLSP lemon juice
3 TBLSP olive oil or other veg. oil
1 tsp. salt or to taste
I think I added a couple scallions to this too. Sometimes I made it with a TBLSP or so of minced red onion.

Bring water to boil in a large pot. Scrub beets and remove top leaves (save for other yummy applications) and also remove bottom root end. The recipe says to peel the beets and cut into 1/2 inch cubes, but I cut the beets up into big chunks, boiled, cooled and then peeled and cut into small pieces.

When the beets are ready, drain well and transfer to the serving bowl. Combine dressing ingredients and pour over the beets. Chill for at least 30 min. before serving.

I've also made marinated beets with an orange juice and olive oil dressing, and balsamic and olive oil.

That sounds really good, Linda. I bet it would be good with roasted beets, too, which is my favorite way to prepare beets.

Sally

I also make a beet dish with goat cheese crumbles from Trader Joe's. The dressing is an orange vinaigrette. DH also enjoys having goat cheese in his salads for the added bite and creaminess. Another snack we make is goat cheese on a crostini that has been spread with marinated sundried tomatoes. Place under the broiler for a quick melt.

Here's another idea- how about stuffing dates with some goat cheese, warming them and then drizzling with a balsamic reduction? I make a similar dish with gorgonzola, but a goat cheese would be nice too!

Barefoot Contessa has a recipe for a salad with goat cheese slices that are coated w/ panko and shallow fried in a skillet. We love it!

I haven't brought my cookbooks back home from the lake yet, which is why I'm not including the recipe w/ this post. I bet you might be able to get it from the Food Network site or Ina Garten's own Barefoot Contessa site, though.

This recipe is also from the Barefoot Contessa. I substituted Blue Cheese and omitted the wine - I loved it. If you have time you should read the reviews on the Food Network site, people used lots of different cheeses with this.
Loretta

Tomato and Goat Cheese Tarts

Ingredients
nocoupons
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. (I just cut mine in squares)
Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Okay, last night I made a pasta dish and used some of that goat cheese I mentioned in my above post. DH loved it. I kinda followed the recipe on the pasta package, but I didn't really much. It was a package of Mother-In-Law's-Tongue pasta, which looks kinda like narrow (about 3/4 inch) lasagna noodles, and are striped. At least, these were striped. They were a birthday present from a co-worker. Anyway here's what I did, but I didn't measure so I'm guessing.

This served 2, with a little left over. It could probably serve more, but dh likes to eat, lol.

Whatever kind of pasta you like, but something hefty
1 tablespoon salt

3 to 4 tablespoons extra virgin olive oil
2 cloves garlic, chopped
red pepper flakes, to taste
6 to 8 ounces mushrooms, sliced
1 tablespoon capers, rinsed
3 green pimiento stuffed olives, rinsed and diced*
1 14 oz. can diced tomatoes
1 handful fresh basil and flat leaf parsley (a half handful each - I guess about 1/4 cup each) chopped
a couple of pinches dried oregano (fresh would be good, but use more if using fresh)
6 to 8 oz. goat cheese (I think. I used maybe half of an 11 oz package) or to taste
grated fresh parmigiano reggiano cheese
salt and ground pepper to taste (I used white pepper)

Bring a pot of water to a boil, add the 1 tablespoon salt and the pasta and cook according to package directions.

Crumble the goat cheese into a bowl. Grate the parmigian cheese over the goat cheese, and lightly mix together. Set aside.

Meanwhile, heat the oil in a skillet, add the chopped garlic and red pepper flakes, and saute briefly, maybe 1 or 2 minutes. Add the chopped mushrooms, and saute for a few minutes, till they start to darken a bit. Add the capers, tomatoes, olives and dried oregano, and cook for about 3 or 4 minutes, till hot and bubbly. Add the chopped basil and parsley, and continue cooking for 5 or so minutes longer, or until your pasta is done.

Drain the pasta, place a serving on a plate, then top with the sauce, and top that with the cheese mixture, and serve.

As I said, this was very

*The recipe on the package just called for unpitted olives, but all I had was green olives, which I knew might be strange, so I tasted and olive with the sauce first. I decided that just a few, diced up real small, would actually be quite good, so that's what I did.

As I said, I kinda followed the package recipe, but not very much. The package didn't have mushrooms, but I had some I needed to use. The package called for anchovies, but I don't eat anchovies. The recipe didn't call for cheese, but I think the goat cheese made this recipe. Oh, and it did call for parsley, but didn't call for basil. I have a lot of basil in my garden, so I just had to use some. Unfortunately, I threw the package away, and DH took the trash out, so I don't have the exact recipe in front of me.

Sally

I like it stuffed in chicken breasts with spinach but a favorite way is to broil some chicken breasts with olive oil and some herbs until 3/4's done then add sundried tomatoes and goat cheese to the top. Finish broiling until done.
Everytime I make this I think how simple but delicious it is, probably because it has great ingredients. I serve it over angel hair past with wilted spinach.

Warm Spinach or Romaine Salad:

Baby Spinach or Romaine leaves
Tube of unseasoned Goat Cheese
One Tomato or several cherry tomatoes
Red onion, sliced in thin rings
Kalamata Olives (or any olives you like)
Extra Virgin Olive Oil
Garlic Salt
In a large pan, warm a couple swirls of olive oil, add baby spinach or Romaine leaves, toss to coat. Let them sit in the pan, turning frequently, till spinach (or romaine) is wilted, several minutes.

While still in pan, add chunks of creamy goat cheese, stir till it's melting. Add tomato, red onion slices and Kalamata olives. Sprinkle with garlic salt.

Oh, my....heaven!

I had my first taste of goat cheese years ago when a lovely French exchange student made dinner for her host family and I was lucky enough to be invited. She toasted thin slices of baguette then spread the bread with goat cheese, topped with salt and pepper and broiled them until the cheese was softened. The cheese toasts were served on top of a salad of fresh tiny greens and all was drizzled with a freshly made vinaigrette. So elegant and very French!

Somewhere I once had a goat cheese and carmelized onion tart. Mmmmmmm.

Many years ago I had an issue of Bon Appetit that featured an appetizer of grilled eggplant, rolled up with goat cheese, mint leaves and roasted red pepper. It was delicious.

I haven't been able to find the recipe anywhere, but remember that those flavors worked so well together, I would imagine a pasta containing those same ingredients would be wonderful.