Recipes From Goat Lady Diairy: Stuffed Summer Squash & Bruschetta Trio

GLD Stuffed Summer Squash

1. Farm Fresh Summer Bruschetta
4 Medium Summer Squash (Zucchini, Crock Neck, Patty Pan)
I lb. Italian Sausage (Sweet or Spicy, Your Preference) – removed from casing
1 Small Onion – Chopped
1 small Pepper – Chopped
1 Clove Garlic – Minced
1 C Bread Crumbs
1 TBS Fresh Herbs (Parsley, Basil, Thyme, Oregano, etc.) – Chopped
¼ c GLD Plain Chevre (or any of GLD Chevre Flavors)
½ C GLD Lindale Gloucester Cheese – Shredded
1 Egg – Beaten
Salt & Pepper

Preheat Oven to 350°F
Cut Squash in Half (for case with Patty Pans, remove Top Section), Scrape out Seeds and Soft
Flesh , leaving around ½ inch or more of flesh intact), reserve what was removed

Oil Squash Boats or baskets and season with salt and pepper, place in oiled baking dish and
set aside

In sauté pan, heat oil over medium‐high heat, add sausage, onion and pepper. Cook
breaking apart sausage, until sausage is brown and onions and peppers are soft

Add minced Garlic and reserved squash, cook till fragrant, 1‐2 min, Remove from heat and
allow to cool slightly

When cool enough to handle, stiff in ¾ c bread crumbs, Chevre Cheese, Herbs, and Beaten Egg.

Mixing to distribute egg evenly, Season with salt and Pepper

Divide Sausage Mixture evenly into Squash Boats and bake in oven for 25 – 30 min till filling
is almost set.

While squash is baking mix together remaining ¼ c Bread Crumbs and Lindale

Remove Squash from Oven and Sprinkle Breadcrumb and cheese Mixture evenly over top,

Return to oven and bake 10 min more till filling is firm and squash is tender and wrinkle,
Breadcrumbs golden brown and cheese melted.

Serve immediately

GLD Fresh Bruschetta Trio

1. Farm Fresh Summer Bruschetta

5 Tomatoes – Plum or Roma, diced
1 clove Garlic – chopped
5 TBS EVOO – separated
Pinch Crushed Red Pepper
¼ c GLD Farmer's Cheese (Feta) ‐
¼ C Fresh Basil ‐ chiffonade (cut into
thin Ribbons)
5 TBS Balsamic Vinegar – Separated
Salt & Pepper
Baguette, Sliced ½ inch

Preheat Oven to 350°F

In Sautee Pan Add 2 TBS EVOO, heat over Medium Heat, Add Garlic and cook till fragment
and Slightly Golden Brown, Removed from Heat and Cool.

In Bowl, add Tomato, Cooked and Cooled Garlic, Farmer's Cheese, Crushed Red Pepper &

Add 1 TBS Balsamic Vinegar and Season with Salt & Pepper, Mix gently and adjust Seasoning
to Tastes, and Let sit 30 min to 1 hr. to meld flavor

In a small pot, add 4 TBS Balsamic Vinegar, Heat over Medium Heat till reduced by ½

While Vinegar is reducing, arrange Baguette Slices on baking sheet, 2 TBS EVOO over slices
and toast in Preheat Oven for 5‐8 min till Golden Brown and Crispy

To Finish arrange Toasted Baguette slices on plate, top with Tomato Mixture, drizzle reduce
Balsamic Vinegar and Remain EVOO Over top

Serve Immediately

Optional Garnish, Reserved a little Basil chiffonade and Crumbled GLD Farmer's Cheese, and
Sprinkle over Plate just before service

Farm Fresh Bacon Bruschetta

2 pints Cherry Tomatoes – Red &/or
Yellow, Halved
1 TBS Balsamic Vinegar
6‐8 Strips Bacon, Chopped
2 TBS Basil – Chopped
Salt & Pepper
½ C GLD Lindale Gloucester Cheese
(Gouda) – Shredded
½ C GLD Plain Chevre Cheese Log
Crusty Italian Bread – Cut into ½ inch

In Sautee Pan, fry Bacon over Medium Heat till crisp, removed from pan and drain bacon on
paper towels

Toast Bread Slices in Sautee Pan with Bacon Grease, 2‐3 Min per Side till Crisp and Golden
Brown. Removed Bread From Pan and Drain on Paper Towels

In bowl, mix Tomatoes, EVOO, Balsamic Vinegar, Basil, Cooked Bacon, Season with Salt &
Pepper, and Let sit 30 min to 1 hr. to meld flavor

Heat Oven to Broiler

Spread GLD Chevre on Toasted Bread, arrange Toasted Bread on Plate, top with Tomato,
Bacon Mixture

Sprinkle Shredded Lindale Cheese over top and Place in Broiler for 1‐2 min till Cheese Melts
slightly, Removed from Oven and Serve Immediately

Warm Camembert Bruschetta

4‐5 Tomatoes (Plum or Roma) –
1 Small Onion – Chopped
1 Clove Garlic – Minced
1 TBS Basil – Chopped
1 TBS Parsley – Chopped
2 TBS Balsamic Vinegar
1 Round GLD Snow Camp (Camembert)
Cheese – Room Temperature
Salt & Pepper
Crusty Italian Bread – Cut into ½ inch

Heat Oven to 350°F

Remove Top layer of Rind from Snow Camp Cheese Round, and set into serving Bowl

Arrange Bread Slices on baking sheet, 2 TBS EVOO over slices and toast in Preheat Oven for
5‐8 min till Golden Brown and Crispy

In Sautee Pan, Heat EVOO over Medium Heat, add Onion and cook 5 min, add Minced Garlic
and cook till fragment 3‐5 min more.

Add Balsamic Vinegar to Deglaze pan

Add Chopped Tomatoes and Herbs, Stir to Mix Evenly, cook for 1‐2 min to heat thoroughly

Remove Tomato Mix from Heat and Spoon over Snow Camp Cheese Round in Serving Bowl,
Allow heat from tomatoes warm up the Cheese by letting it sit 3‐5 min before serving

Serve with Crispy Bread Slices for Dipping, or use a knife to Spread Snow Camp Cheese and
warm Tomato Mix over Toasted Bread

Phone: (336) 824-2163
Mailing Address: 3531 Jess Hackett Road, Climax, NC 27233


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