use any size tomato for this dish.
3 or 4 cherry tomatoes, or one cocktail tomato, or even a full size tomato make very nice presentations.
Gently scrape the soft part out of the tomato, and fill it with Okanagan Goat Cheese.
Sprinkle some Parmesan on top and bake at 180/355 degrees for 15 minutes.
Garnish tomatoe with one small basil leaf.
In our dish we serve it with fresh asparagus and wild rice.

400g Happy Days Mild Goat Cheese
1 Tbsp Paprika
2 Tbsp flour
1 egg, whipped
150g bread crumbs
cut goat cheese into slices of 1" width and 2.5" length.
Mix paprika with flour, and cover goat cheese with it on both sides. Then pull slices thru whipped egg, and bread with bread crumbs. fry in hot oil until light brown.
serve hot or cold with salad, or fresh buns.

2 eggplant
1 roll Okanagan Goat Cheese ( 150g/5.3Oz)
tomatoepaste
1/2 clove garlic, finely chopped
200g peeled and cubed tomatoes
italian spice mix
salt/pepper
Thyme
The Goat Cheese should be kept at room temperature for an hour before prep.
Cut eggplant into thin slices. Salt and let the slices sitfor one hour.
Sautee the slices in a skillet until brown on both sides, and let cool afterwards.
In the same skillet heat some butter, and brown the garlic.
Add tomatoe paste, tomatoe cubes and spice.
Let simmer until it becomes a thick paste.
salt and pepper to taste.
Spread the Goat Chees on the eggplant slices. Add the tomatoe paste on top and roll up the eggplant.
secure with a wooden pick.
garnish with Thyme.

1/2 cup of whole wheat or white flour
1/4 tsp salt
1/2 cup unsalted butter
1 roll Okanagan Goat Cheese
In a bowl blend flour and salt. cut butter into small pieces and add to flour, blend well by hand. break goat cheese into small crumbles and add to flour. mix patiently by hand until it starts to form a dough. there is enough moisture in the butter and the cheese, just work the dough until it doesn't stick to your fingers anymore.
half dough and roll out each half until thin.Put each half on a baking sheet, or both halfs on one with parchment paper inbetween each half.
preheat oven to 375F. cut dough into cracker size squares without separating the squares.
bake crackers in the middle of the oven until golden, max. 15 minutes.( depending how thin the crackers are)
carefully remove crackers from baking sheet. spread with goat cheese and fresh chive, or any other fresh herb.
keep leftovers in an air tight container.

crepe mix:
2 eggs
1 cup flour
1pn salt
frshly ground pepper
1 glass of cold goat milk
1 tpsp vegetable oil
snipped chives
parsley
tarragon leaves
fresh dill weed
instead of the fresh herbs you can use a dried herb mix
(italian herb mix works well)
filling:2 rolls okanagan goat cheese (2 rolls)
2 egg whites
break eggs into a food processor, add flour salt/pepper to taste. gradually add the cold milk and the oil, add the herbs and whiz until well blended.
leave the mix for half an hour.
to cook the crepes, melt a small amount of butter in a frying pan and swirl it over the surface. pour just enough to cover the bottom of the pan, so the crepe becomes very thin. over moderate heat cook for about 45 seconds on each side. stack the crepes on a plate.
for the filling put the cheese into a food processor with egg whites and whiz until smooth.
put a generous teaspon of filling in the middle of each crepe and fold into a triangle or roll it up. put the stuffed crepe into an oiled heatproof dish, and bake in a preheated oven at 180/350 degrees for about 20 minutes.

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