Olive and Goat Cheese Appetizer
1 4oz log goat cheese
3 large sprigs fresh thyme
3 tablespoons olive oil
Zest of 1 lemon
1 cup assorted pitted olives
1. Heat olives, thyme, olive oil, zest and thyme over low heat until fragrant. This should take approximately 10 minutes.
2. Put goat cheese in serving dish and cut it up a bit. Pour olive mixture over cheese and serve with crackers.
***Courtesy of www.danatreat.com.
2 yellow squash or zucchini
2 red or white potatoes (Yukon Golds work well)
1 tablespoon olive oil
2 oz goat cheese
1/4 cup milk
Several sprigs of fresh thyme
Salt and pepper
1/4 cup Parmesan cheese
1. Preheat oven to 400 degrees.
2. Slice squash and potatoes on a mandoline using the 1/8 inch size. Toss with olive oil.
3. Grease a 8x8 inch baking dish with olive oil. Place squash and potatoes in one layer, alternating vegetables. Sprinkle with fresh thyme leaves, salt and pepper. Dot 1.5 oz goat cheese over layer.
4. Repeat with another layer of vegetables, thyme, S&P and goat cheese.
5. Repeat with another layer of vegetables, S&P, and thyme but not goat cheese.
6. Pour the milk over top the 3 layers and sprinkle with Parmesan cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minute or until cheese is browned.
** Can be assembled ahead of time, just reserve the milk pouring until just before baking. Also can be made without the potatoes, just double the squash and/or zucchini.
1 8oz package sliced mushrooms
8-10 Compari Tomatoes, halved (or 4-5 on the vine, quartered)
12 jumbo raw shrimp, cleaned and peeled
1/4 cup white wine
3 sprigs fresh thyme
8 large leaves fresh basil, chopped
1/2 tsp dried oregano
1/3 cup feta cheese
1. Preheat oven to 450 degrees.
2. Combine mushrooms, tomatoes, wine, oregano and thyme in baking dish. Bake for 20 minutes uncovered.
3. Remove dish from oven. Nestle in shrimp and sprinkle with feta. Bake an additional 10 minutes uncovered or until shrimp is done.
4. Remove from oven and pour in serving dish. Top with fresh basil and serve with crush bread for dipping.
