The Fiery Goat Recipes

FESTIVE GOAT CHEESE

Steps:

• Put the packages of goat cheese in the freezer to harden slightly, about 15 minutes.
• Spread the dill out on a cutting board to dry for a few minutes. Mix together the cranberries and pistachios on another part of the cutting board.
• Remove the cheese logs from the freezer and take them out of the package. Gently roll one log over the dill, coating it almost completely. Do the same with the second log, rolling it in the cranberries and pistachios. Wrap the logs in plastic wrap and chill until time to serve.
• Serve with crackers.

THE FIERY GOAT

Steps:

• In a 10-inch ovenproof skillet, combine the olive oil, garlic and onion. Cook over high heat, stirring, for 1 minute. Add the paprika, Italian seasoning and red pepper flakes and cook, stirring, until the onion starts to soften, 3 to 5 minutes.
• Pour in the wine and let it reduce for about 1 minute while stirring. Add the tomatoes, roasted peppers and a dash of salt and pepper. Cook, stirring, until the liquid has cooked off, 8 to 10 minutes.
• Meanwhile, preheat the broiler.
• Top the tomato and pepper mixture with the goat cheese, lightly pressing the slices into the sauce. Broil until the cheese is deep golden brown, 2 to 4 minutes. Sprinkle over the parsley and lemon zest. Serve hot with crostini and crackers to dip.

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.