categories: Miscellaneous | Fast & Easy | Pasta & Desserts

Ricotta and Goat Cheese Crespelle

  • 2 eggs
  • 1 1/2 pounds ricotta, well drained (3 cups)
  • 1 ounce Parmigiano-Reggiano, grated (1/4 cup)
  • 8 ounces fresh herbed goat cheese (1 cup)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, melted
  • 16 Crepes, 6” to 8” in diameter
  • 1 ounce Parmigiano-Reggiano, grated (1/4 cup)
  • 3 cups Tomato Sauce, heated
  • 6 fresh basil leaves, cut into thin strips

Combine the eggs, ricotta, Parmigiano, and goat cheese in the workbowl of a food processor and pulse just enough to mix together well. Season with salt and pepper. Set aside and refrigerate.

Preheat the oven to 375ºF. Grease an 11 x 7 inch or 10 x 10 inch low-sided baking dish with 1 1/2 tablespoons of the butter.

Divide the ricotta mixture evenly among the crepes: Lay one crepe on a flat surface. Place 3 to 4 tablespoons of filling along a line down the center of the crepe, mounding it evenly and extending it to both sides. Roll into a tube shape. Repeat until all the crepes are filled. Cut the crepes into thirds, cutting across the tubes using a sharp knife. Place the pieces vertically standing on end, crowded one next to the other, in the baking dish. Sprinkle with the Parmigiano and drizzle with the remaining 1 1/2 tablespoons of butter.

Place in the oven and bake for 30 to 45 minutes, or until the edges of the crespelle are browned.

To serve, remove the crespelle from the baking dish with a spatula and place about 8 crespelle pieces on each serving plate. Spoon 1/6 of the tomato sauce over several of the crespelle and in a pool to the side. Sprinkle with basil.

Serves 6

Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Roasted Beet Salad with Feta

  • 2 pounds fresh beets
  • Salt to taste
  • 1/4 cup extra virgin olive oil
  • Freshly ground pepper to taste
Lemon Dressing
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons chopped fresh dill
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon grated lemon zest
  • 3/4 cup (4 ounces) feta, crumbled
  • 1 tablespoon cracked black pepper

Preheat the oven to 350º F

Wash the beets and trim the stems to 1/2 inch. Coat the beets with 1/4 cup of the oil and sprinkle them with salt and pepper. Lay the beets in a shallow roasting pan just large enough to hold them in a single layer. Tightly cover with aluminum foil. Place in the oven and roast for 30 to 45 minutes, or until just beginning to get tender. Remove the foil and roast for 15 minutes longer. Remove from the oven and place on a rack to cool.

Using a sharp knife, peel skins from beets when they are cooled and discard the skins. Cut the beets into wedges. Place in a bowl and set aside.

For the Lemon Dressing, whisk the lemon juice, oil, dill, and lemon zest together in a bowl.

To serve, pour the dressing over the beets. Toss to combine. Sprinkle the feta and black pepper over the beets. Toss to combine and add salt to taste. Serve at room temperature.

Serves 6

Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Stacked Goat Cheese Enchiladas

  • 1 ounce dried wild mushrooms
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 pint fresh cremini mushrooms, sliced
  • 2 cups red chile-tomato enchilada salsa
  • 8 (6 inch) corn tortillas
  • 8 ounces fresh goat cheese (1 cup)
  • 1 cup crème fraîche (8 ounces)
  • Salt, and freshly ground pepper, to taste

Place the dried mushrooms in a small bowl. Cover with hot water to clean them fully, stir, lift the mushrooms out of the water with a slotted spoon, and discard the water. Replace the mushrooms in the small bowl, recover with hot water, cover with plastic wrap and soak for 30 minutes. Remove mushrooms from the soaking liquid with a slotted spoon, discard the liquid, and cut mushrooms into strips. There will be about 1 cup of sliced mushrooms. Set aside.
Heat the oil in a large sauté pan over medium-high heat. Add the garlic and fresh mushrooms and cook, stirring constantly, for about 7 minutes, or until the liquid has evaporated and the mushrooms are limp. Add the wild mushrooms and remove from heat. Season with salt and pepper. Set aside. Preheat the oven to 350º.
Stack the enchiladas instead of rolling them. Place a tortilla on an oiled baking sheet. Top with the mushrooms, then the goat cheese and some sauce. Repeat the layers, making a total of 4 layers. Make a second stack. To finish, drizzle each with salsa and then the remaining crème fraîche. Place in the oven and bake for 15 to 20 minutes, or until the tortillas begin to brown.
Once baked cut each stack into 4 wedges, and serve 2 wedges per person. Serves 4.

Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Warm Hoja Santa-Wrapped
Goat Cheese Appetizer

  • 12 sun-dried tomatoes, dry rather than oil-packed
  • 1 disc Hoja Santa Goat Cheese Bundle, about 5 ounces
  • 1 baguette of French bread
  • 1 clove garlic
  • 4 Tablespoons extra-virgin olive oil

Place the sun-dried tomatoes in a small bowl, cover with hot water, and allow to plump for 30 minutes.
Preheat the oven to 375°F.
Place the goat cheese on a small, non-stick baking pan. Transfer to the oven and cook for about 7 to 10 minutes, until the goat cheese begins to bulge inside the leaf at the bottom. Place the baguette in the oven to warm while the goat cheese is heating.
In the meanwhile, drain the soaking liquid from the tomatoes using a strainer and discard the liquid. Place the tomatoes, garlic and olive oil in the work bowl of a food processor. Process until the tomatoes are finely chopped. You may need to stop the food processor and scrape the walls intermittently with a rubber spatula so that the tomato is chopped uniformly.
Pour the tomatoes onto a small serving plate and spread the mixture out to cover the plate. Remove the goat cheese from the pan using a flat, metal spatula and place it in the center of the plate atop the tomatoes.
Remove the baguette from the oven and slice thinly. Place the bread in a separate bowl or basket.
Just before serving, cut open the goat cheese by slicing through the leaf in a wedge fashion and folding it back to reveal the molten goat cheese inside. Serve immediately with the sliced baguette.
Serves 4.

Veal Suitcases

  • 8 veal scaloppine, about 3 ounces each
  • 8 very thin slices prosciutto, about 1/4 pound
  • 8 ounces Capriella, sliced into 8 slices
  • Salt to taste
  • Freshly ground black pepper
  • 1/4 cup flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry Marsala wine
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons minced flat-leaf parsley (Italian parsley)

Pound the meat with a meat pounder or other flat utensil to be uniformly 1/8-inch thick. (The butcher could also do this step.)
Lay all of the pounded meat out on a flat surface. Wrap each slice of cheese with a slice of prosciutto. Place one packet on each piece of veal. Fold the veal over to completely enclose the prosciutto and the cheese and secure with toothpicks. You should have 8 nice little flat packages, about 3 by 2-inches. Sprinkle both sides of the veal with salt and pepper. Place the flour on a small plate and dredge the veal packages in the flour, shaking off any excess.
Heat the butter and oil in a large skillet over medium-high heat. When the butter foam subsides, add the meat and brown on both sides, turning as necessary. When the packages are golden brown remove them to a heated plate. Add the Marsala to the pan juices and stir well to release any residue on the bottom of the pan. Reduce the heat to low. Return the veal to the pan and simmer for 2 to 3 minutes, with a lid slightly ajar, until the meat is tender and cooked through. Remove the veal and place on a serving platter. Add the lemon juice and parsley to the pan, increase the heat and cook for a minute until the sauce has thickened.
At serving time remove the toothpicks and serve 2 “little suitcases” drizzled with the sauce per person.

Serves 4

Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Bruschetta Topped with Herbed Goat Cheese and Tomatoes

  • 2 medium, ripe peeled tomatoes, finely chopped (about 2 cups)
  • 1 clove garlic, minced plus 2 cloves garlic, unpeeled and cut in half
  • 2 tablespoons extra virgin olive oil
  • 2 leaves fresh basil, chopped plus 12 whole leaves for garnish
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 12 slices of a baguette, diagonally cut about 1/2 inch thick
  • 6 ounces fresh herbed goat cheese (3/4 cup)

Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes.

Toast the bread on both sides until light brown. While the toast is still warm rub the top of each piece of toast with the cut side of a garlic clove.

Spread each slice of toast with 1 tablespoon of goat cheese. Drain the chopped tomato mixture a little using a perforated spoon and top the goat cheese with it.

Garnish each bruschetta with a basil and serve on a large platter.

Makes 12 bruschettas
Serves 6 to 12

Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Goat’s Milk Caciotta Cheese Soufflé

  • 6 tablespoons (3/4 stick) unsalted butter
  • 6 tablespoons flour
  • 1 1/2 cups milk, heated
  • 6 large eggs, separated
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • Dash of ground cayenne pepper
  • 8 ounces Goat’s Milk Caciotta, plain or flavored, shredded ( 1 1/2 cups)
  • Pico de Gallo, as an accompaniment (optional)

Preheat the oven to 400º F. Butter a 2-quart soufflé dish. Cut a piece of wax paper or aluminum foil long enough to wrap around the soufflé dish, fold it in half, and wrap it around the outside of the dish to form a collar. Secure with kitchen string and a toothpick. This will contain the soufflé when it rises up over the sides while baking.
Melt the butter in a heavy saucepan. Stir in the flour when the foam subsides and cook over low heat, stirring constantly, for several minutes. Add the heated milk slowly and cook over medium heat, stirring constantly, for 3 to 4 minutes. Remove from the heat. Beat the egg yolks in a small bowl and add them to the sauce, little by little, beating well after each addition. Add the salt, paprika, and cayenne. Return to the heat and cook over low heat , stirring constantly, for 1 minute. Remove from heat and stir in the cheese. Beat the egg whites with a pinch of salt in a clean bowl using a whisk or electric beaters until soft peaks form. Stir a few tablespoons of the egg whites into the sauce. Gently fold in the remaining egg whites with a rubber spatula.
Pour the egg mixture into the soufflé dish. Place in the oven and bake for 35 to 40 minutes, or until puffed and golden brown on top.
Serve the soufflé immediately, alone or with pico de gallo.

Serves 4 to 6

Pico de Gallo
Chop a combination of tomatoes, onions, and jalapeños. Add minced fresh cilantro and season with salt, pepper, and freshly squeezed lime juice. Stir together and serve cold or at room temperature.

Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Lemon Goat Cheese Tart

Tart Crust
• 1 1/3 cups all-purpose flour
• 1/4 cup confectioner’s sugar
• 10 Tablespoons unsalted butter, cold

Lemon Curd
• 6 large eggs yolks
•1/2 cup freshly-squeezed lemon juice
• 1 cup sugar
• 4 Tablespoons unsalted butter
Goat Cheese Filling
• 4 ounces (1/2 cup) fresh goat cheese
• 1/2 cup crème fraiche
• 1/4 cup sugar
• 1 large egg
• 2 1/2 Tablespoons all-purpose flour

Tart Crust
Preheat the oven to 350° F.
Combine the flour, powdered sugar, and butter in the workbowl of a food processor.  Pulse until a soft ball begins to form on the blade.  Be careful not to overmix. Remove dough and press into the bottom and up the sides of an 11 inch tart pan with a removable bottom.  Place in the oven and bake for 15 to 20 minutes, or until golden brown. Remove, set aside, and let cool.
Mix goat cheese, crème fraîche, sugar, egg, and flour together in a small bowl. Pour this mixture into the cooled tart crust. Place in the oven and bake for 20 to 25 minutes, or until just set.  Set aside and let cool.  
Lemon Curd
Combine egg yolks, lemon juice, and sugar in the top of a double boiler. Place the top pan of the double-boiler over simmering water.  Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon, about 10 minutes. The mixture will thicken and wisps of steam will start to rise from the mixture.  Remove from heat and stir in the butter.  Set aside to cool for 15 minutes. Pour over the baked tart when cooled.

Refrigerate for 1 hour before serving.  To serve, slice into wedges.  Serves 8.

Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Herbed Goat Cheese Tart

1 9-inch thawed frozen or refrigerated pie crust
1/2 cup mixed fresh herb leaves (such as 1/4 cup flat leaf parsley, 2 tablespoons basil, 2 tablespoons rosemary)
2 cloves garlic, minced
12 ounces fresh goat cheese, softened (1 1/2 cups)
4 ounces ricotta, well drained (1/2 cup)
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup crème fraîche (4 ounces)
2 large eggs, room temperature
2 tablespoons unbleached all-purpose flour
Salt and freshly ground black pepper, to taste
3 ounces (1 cup) oil-packed sun-dried tomatoes, drained and cut into strips (optional)

Preheat the oven to 375º.
Roll the dough out on a floured board or work surface into a circle about 3 inches larger than the pan. Transfer it to a 10– to 12-inch tart pan with a removable bottom by folding it into quarters or rolling it up over the rolling pin. Press into the bottom of the pan and up the sides. Trim off any excess dough extending over the sides and crimp the edges or fold it back on itself to make the sides thicker. Prick the shell with tines of a fork and refrigerate for 30 minutes.
Place the crust in the oven and bake until golden brown, about 7 to 10 minutes. Remove from the oven and cool on a rack. (Leave the oven on)
Place the herbs and garlic in the work bowl of a food processor and finely chop by pulsing the motor. Add the goat cheese, ricotta, butter, crème fraîche, eggs, flour, salt, and pepper. Process for 30 seconds, or until the mixture is smooth. Pour this mixture into the pre-baked piecrust. If desired, decorate the top of the tart with strips of sun-dried tomatoes arranged in a design.
Place the tart on a baking sheet in the oven and bake for about 30 minutes, or until the filling has puffed and the top is golden brown. Remove from the oven and set on a rack to cool slightly.
Remove the outer ring of the tart pan, slip a spatula under the bottom crust to loosen it, and slide the tart onto a serving platter.
Serve warm or at room temperature.
Cut into wedges.
Serves 6

Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Green Salad with Goat Cheese, Apples and Toasted Pecans


1/2 head Romaine lettuce
1/2 head Red Leaf lettuce
1 teaspoon lemon juice
1 green apple, peeled and thinly sliced
1/2 cup toasted pecans, coarsely chopped
4 oz fresh Dallas goat cheese, crumbled


1/3 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste

Whisk together all ingredients to make salad dressing. Toast pecans, slice apples and toss with lemon juice. Tear lettuces into pieces. Place all ingredients in salad bowl and toss gently with dressing.

Serves 4

Baked Goat Cheese Salad

2 rounds of fresh Dallas goat cheese (approximately 5 oz each), each sliced horizontally in half so that there are 4 rounds total
1/2 cup extra virgin olive oil
1/2 bunch watercress
1/2 small head bibb lettuce
1 small head radicchio or treviso lettuce
1 cup bread crumbs
1/2 teaspoon dijon mustard
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper, to taste
A few springs fresh herbs (rosemary, thyme, oregano, etc)

Marinate the small rounds of goat cheese in olive oil with a few springs of fresh herbs for at least 30 minutes, at room temperature. Wash and dry lettuces. Prepare vinaigrette dressing with all ingredients except the olive oil and set aside. Remove the cheeses from the oil and roll in bread crumbs. Place cheeses on a cookie sheet and bake in a preheated 350 degree oven for 3 minutes.

Combine oil and herbs with other salad dressing ingredients. Toss lettuces with dressing. Arrange lettuces on individual salad plates and place a baked goat cheese in the center of each salad. Serve with warm French bread.

Serves 4.


Ricotta and Goat Cheese Crespelle

Chilaquiles, A Mexican Cheese and Tortilla Casserole

Pan-Toasted Panino with Blanca Bianca, Vine-Ripened Tomatoes and Basil Pesto

Baked Fennel with Montasio

Roasted Beet Salad with Feta

Field Greens with Pears, Deep Ellum Blue and Port Shallot Dressing

Holiday Quesadillas

Sirloin Steak with Blue Cheese Mascarpone

Pan-Toasted Panino with Tapenade, Sundried Tomatoes and Smoked Scamorza

Stacked Goat Cheese Enchiladas

Grilled Swordfish Steaks Stuffed with Ancho Chile Caciotta

Watermelon Feta Salad

Cinnamon Ricotta Sorbet

Mozzarella Roll Crostini

Orange Cream Cheese French Toast with Raspberry Coulis

Warm Hoja Santa-Wrapped
Goat Cheese Appetizer

Fettuccine Valentino

Potato Pancakes with Smoked Salmon and Dilled Triple Crème Cheese

Risotto with Oven-Roasted Tomatoes and Blanca Bianca

Queso Packets

Veal Suitcases

Bruschetta Topped with Herbed Goat Cheese and Tomatoes

Eggplant Stacks

Grilled Mozzarella Bundles

Goat’s Milk Caciotta Cheese Soufflé

Pizza Bianca Verde

Chicken Breasts
with Fresh Mozzarella

Poached Pears with Pecan Praline Mascarpone Torta

Sweet Potatoes, Scalloped, with Leeks and Blue Cheese

Pork Tenderloin Festivo

Posole (Hominy) with Chiles, Chorizo, and Queso Fresco

Southwestern Chile Cornbread

Lemon Goat Cheese Tart

Blue Cheese Quesadillas with Mango Salsa

Mozzarella and Tomato Salad

Mascarpone Tart

Herbed Goat Cheese Tart

Asparagus and Scamorza Frittata

Chicken Stuffed with Ricotta

Chicken Paola

Pasta Salad

Green Salad

Goat Cheese Salad

Pasta Siciliana

Pasta Primavera


Mascarpone Trifle

Tomato Salad

Pasta Caprese

Chicken Caciotta

Strawberry Godiva