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Pink Goat Cheese Pate Recipe - with Shredded Happy Days Mozzarella Goat cheese
Pink Goat Cheese Pate
Gluten-free, Sugar-free, Yeast-free, Corn-free, Grain-free
Light vegetarian pate made with raw beets, nuts, seeds, dill, parsley, lemon and mozzarella goat cheese. Serve alongside crisp garden veggies or crackers for a fresh appetizer!
Yield: 4 cups
- 3/4 cup raw nuts or seeds
- 2 tbsp extra-virgin olive oil, divided
- 3/4 cup mozzarella goat cheese
- 3 beets, peeled and chopped
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
- 2 garlic clove
- 1/4 cup fresh squeezed lemon juice
- 1/4 tsp sea salt
In food processor, add nuts/seeds and 1 tablespoon of olive oil. Process until crumbles form and mixture is paste-like.
Set aside in a bowl and mix in with Mozzarella goat cheese and mix until incorporated.
Round two of the food processor, add beets, dill, parsley, garlic, remaining olive oil, lemon juice and salt. Pulse 4-5 times until beets are broken down but parsley pieces are still visible.
Add beet mixture to the nut mixture and mix with a spoon until incorporated.
Shape mixture into 4 patties and place in stacks of two on two separate plates. Sprinkle with extra cheese, parsley, dill and salt. Best served with crackers, veggies, a slice of fresh bread, or combined with a simple warm bowl of quinoa and fresh herbs.
Happy Days Goat Cheese w/ Roma Tomatoes and Black Beans
By Choices’ Chef Antonio Cerullo
Happy Days Okanagan Goat Cheese is refreshing and light for summertime. It’s versatile and can easily fit into any recipe. This wholesome dish is a good source of fibre and delivers a range of delicious flavours. You can serve this as an appetizer or because of the protein content you can even serve it as a main.
- 8 Roma tomatoes
- Salt to taste
- 1 x 398ml can black soya beans, rinsed and drained
- 2 Tbsp fresh chopped mint
- 1/4 cup Happy Days Plain Okanagan Goat Cheese Roll
- 1/4 tsp sea salt
- pepper to taste
- balsamic vinegar to paint or spray
Preheat oven to 380°F. Slice Roma tomatoes in half lengthwise. Scoop out seeds and pulp and place in a bowl with any extra liquid from the tomatoes. Sprinkle some salt inside the half tomatoes and set aside. Dice tomato pulp and mash together with black beans. Add remaining ingredients and mix well. Using all of the bean mixture fill each tomato half with a couple of tablespoons each. Place tomatoes on baking sheet and lightly brush or spray with balsamic vinegar. Bake for 10 minutes. Enjoy warm or cold.
Happy Days Soft Okanagan Goat Cheese Dip w/ Fresh Herbs
- 1 Tube (150 g) of Plain Happy Days Okanagan Soft Goat cheese
- 2 Tbsp of Olive Oil, add more for desired consistency
- 3 Tbsp of Plain Goat milk Yogurt
- 2 Tbsp of chopped fresh chives
- 2 Tbsp of chopped fresh Italian flat leaf parsley
- 1 Tablespoon of fresh chopped cilantro
- 1 Tsp of fresh chopped mint
- 1 Tsp of fresh chopped thyme
- ½ teaspoon of fresh chopped rosemary
- Salt and Pepper to taste
Optional- add assorted edible flowers for a some WOW factor, 1 – 2 Tbsp
For best results make the dip one day in advance, or at least 3 hours ahead of time to allow all the flavours to blend nicely.
Blend top three ingredients in food processor until desired texture. Place into serving bowl, add chopped herbs and mix together. Add Salt and Pepper to taste. Place edible flowers on top (Optional). Cover and refrigerate to keep chilled.
Baked Tomato with Goat Cheese
Use any size tomato for this dish.
3 or 4 cherry tomatoes, or one cocktail tomato, or even a full-sized 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 180C/355F degrees for 15 minutes.
Garnish tomato with one small basil leaf.
In our dish we serve it with fresh asparagus and wild rice.
Crispy Goat Cheese Sticks
- 400 g Happy Days Mild Goat Cheese
- 1 Tsp Paprika
- 2 Tbsp flour
- 1 egg, whipped
- 150 g bread crumbs
Cut goat cheese into slices of 1" width and 2.5" length.
Mix paprika with flour, and coat goat cheese with it on both sides. Then pull slices through whipped egg, and dip in bread crumbs. Fry in hot oil until light brown.
Serve hot or cold with salad or fresh buns.
Eggplant Rolls with Okanagan Goat Cheese
- 2 eggplant
- 1 roll Okanagan Goat Cheese ( 150 g/5.3 oz)
- Tomato paste
- 1/2 clove garlic, finely chopped
- 200 g peeled and cubed tomatoes
- Italian spice
- Mix salt/pepper
The goat cheese should be kept at room temperature for an hour before prep. Cut eggplant into thin slices. Salt and let the slices sit for one hour. Saute 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 tomato paste, tomato cubes and spice. Let simmer until it becomes a thick paste. Salt and pepper to taste. Spread the goat cheese on the eggplant slices. Add the tomato paste on top and roll up the eggplant. Secure with a wooden toothpick. Garnish with thyme.
Goat Cheese Crackers
- 1/2 cup 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. Crumble goat cheese 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. Halve dough and roll out each half until thin. Put each half on a baking sheet, or both halves on one, with parchment paper in between 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 chives, or any other fresh herb. Keep leftovers in an air-tight container.
Herb Crepes with Okanagan Goat Cheese
- 2 eggs
- 1 cup flour
- 1 tsp salt
- Freshly ground pepper
- 1 glass of cold goat milk
- 1 tbsp vegetable oil
- Snipped chives
- Tarragon leaves
- Fresh dill weed
Instead of the fresh herbs you can use a dried herb mix (Italian herb mix works well)
- 2 rolls Okanagan Goat Cheese
- 2 egg whites
Break eggs into a food processor, add flour and salt/pepper to taste. Gradually add the cold milk and the oil, then 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 batter 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 teaspoon 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 180C/350F degrees for about 20 minutes.