Creamy Goat Cheese: pickled beets and chives on crostini
Goat Lady Dairy goat cheese, spreadable, small log
2 cups Beets, finely diced, red or golden
¼ cup cane sugar
¼ cup apple cider vinegar
¾ cup water
Chives, a few stems, finely chopped
Salt to taste
Baguette, sliced into rounds, brushed with olive oil, seasoned with kosher salt, baked at 400 degrees until lightly browned. Let cool.
In a small sauce pan put the beets, sugar, vinegar, water and salt
Simmer until most of the liquid has reduced down and beets are cooked through
For the crostini:
Spread a schmear of goat cheese on the crostini rounds
Add a spoonful of the beets
Garnish with chives (basil, tarragon and dill also work well with beets)
- this can also be done on crackers, endive leaves, pumpernickel, etc.
Smoked Goat Lady Dairy Goat Cheese
Soft taco, scrambled egg, “romesco” sauce, cilantro, toasted pumpkin seeds
Goat Lady Dairy’s “Smokey Mountain Round” Goat Cheese
10 “Handmade” soft tacos
Pumpkin seeds, toasted, salted
4 Red peppers, sweet, oven roasted (canned piquillo peppers are a very good substitute)
1 ripe tomato, squeezed to remove liquid, or roast it with the peppers
1 small chipotle pepper in adobo sauce
½ cup almonds, lightly toasted
2 large cloves of garlic, roasted
Splash of sherry vinegar
Splash of olive oil
1 small onion, diced
4 large eggs
Salt, to taste
Black pepper, to taste
In a lightly oiled skillet, lightly toast the soft tacos, then place them in foil to keep them moist and warm
In a blender put the roasted peppers, tomato, nuts, 2 of the soft tacos, a quarter of the onion, chipotle pepper, sherry vinegar, salt, black pepper. Purée until smooth. Drizzle in a little olive oil and briefly blitz it again.
In medium-sized skillet sauté the rest of the onion with a little salt and olive oil until caramelized,
add the egg and scramble together.
Divide the soft tacos into pairs.
Divide the scrambled eggs between the 4 soft tacos
Top with romesco sauce, smoked goat cheese, cilantro and toasted pumpkin seeds.