Watermelon and Goat Cheese Appetizer

Ever been asked to provide an appetizer for a summer party and can't think of anything?  Well, anything besides chips and salsa?  I was reading a magazine that gave a few watermelon based appetizers... with a whopping 18lb watermelon sitting in my fridge this was the answer! 

My husband is hosting a pool party for a bunch of his fraternity brothers tonight.  Smoked ribs, beer, baked beans and tempuratures in the upper 90's.  I figured adding a watermelon appetizer to his spread wouldn't hurt.

I cut a portion of my monster sized watermelon in to about 24 small cubes, about 1 1/2"*.  Then I used a melon baller and took out just a tiny scoop on the 'top' of the watermelon cubes.  I then set these aside with a paper towel on top (to soak up excessive watermelon juice).

Next, I grabbed a small package of plain goat cheese, about 5oz and mixed in a few tablespoons of finely chopped fresh basil.  Using a small spoon I put little scoops of the goat cheese mix on to the top of each watermelon cube.  I garnished with the tiny leaves from the tip of the basil plants in my yard.  This appetizer can be made a few hours in advance, just make sure to store in the fridge!   

*Side note... I prefer these to be a one or maybe two bite appetizer.  Cut a sample watermelon cube and pop it in your mouth.  If its too big, cut a smaller size and test it.  Darn, you have to eat fresh summer watermelon while making this?  Things could be worse.

Goat Cheese Chicken Wrapped in Prosciutto

Want a meal with serious flavor?  You'll need a small package of goat cheese (herbed or plain), a package of prosciutto and four chicken breasts.

Add a few drops of olive oil to the goat cheese and microwave for about twenty seconds to soften it up.  If you're using plain goat cheese add a few sprinkles of your favorite herbs... oregano, herbes de provence (my preference), or just some pepper.  Don't add any salt as the prosciutto will be plenty salty.

Using a sharp knife, cut a slit and make a deep pocket in the middle of the chicken.  Divide the goat cheese evenly between the four chicken breasts and stuff inside the chicken.

You can also spread some on top of the chicken. Then a few dashes of freshly ground pepper.

Wrap each breast with 1-2 pieces of prosciutto making sure the ends are on the bottom side of chicken.  Place prepared breasts in greased baking dish and bake at 375 for 20-30 minutes.  Bake time may be longer depending on thickness and sizes of chicken breasts.

Serve with some asparagus or broccoli and an easy side of noodles or rice.  This chicken has a great flavor and our kids loved it too!

Goat Cheese Medallion Salad

One of my favorite cheeses is chevre, or goat cheese.  Such a yummy, creamy flavor that pairs well with crackers, pears, chicken, and even salads!  Below is one of my absolute favorite salads.

Place mixed greens on two salad plates and garnish with sliced peaches or nectarines.  Sprinkle some toasted sliced almonds.  I don't add dressing until right before I place the goat cheese medallions on the salad.  Typically I use a nice fruity vinegrette.  Put salad plates in fridge to stay chilled.

I take one little container or sleeve of plain goat cheese and divide in to four.  With your hands shape in to four discs.  Put in fridge to chill.  Meanwhile, beat one egg in a dish, and in another dish sprinkle about a cup of plain breadcrumbs, fresh ground pepper and a pinch of kosher salt.  I also like to add a small bunch of crumbled/sliced almonds to breadcrumbs.

Melt some butter in a nonstick skillet. 

Dip each cheese medallion in to egg and gently transfer to breadcrumbs and thoroughly coat.  Place coated cheese in to skillet and let brown.  Turn over after a couple minutes so both sides can brown.

Meanwhile remove salad plates from fridge and sprinkle with vinegrette.  Carefully transfer the browned cheese medallions to top of salad and enjoy!

Pasta with Goat Cheese and Roasted Asparagus

Pasta with goat cheese?  I couldn't resist trying out this recipe.  Very few steps (a la Martha Stewart's Everyday Food) and pairs well with salmon or bbq'd chicken.  Very good for a night when you don't have a lot of time and are craving some chevre!

Pasta with Goat Cheese and Roasted Asparagus, Martha Stewart/Everyday Food

Serves 4

2 bunches asparagus (2 lbs total), tough ends removed

4 Tbsp butter, cut into small pieces

12 ounces cavatappi or other short pasta

1 small log soft goat cheese (5 ounces), crumbled

2 to 3 Tbsp snipped fresh chives, for garnish

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Pizza

Tony is away at a guys dinner tonight leaving me with the two kids.  Usually I'd think about eating out for a break in the kitchen, but tonight I was in the mood for homemade pizza.  I purchased all the ingredients at Whole Foods.  Fresh dough, sauce, cheese, fresh turkey sausages (mild since Blake would be eating it), goat cheese, red onions and tomatoes.

I put the pizza stone in the oven and turned oven to 400 degrees.  While Blakely spread the sauce on the dough I quickly pan seared the sausages and sliced red onion.

Once the sausages and onions were browned and tomatoes were sliced we were then ready to assemble our masterpizza!

Blake was loving his job and pizza maker.  (Disregard the piles of clean dishes in the background.  I had just finished making cookie dough for a baby shower...)

One fantastic looking pizza, with two pizzas worth of toppings going in the oven!

Nothing beats a great meal made together with my favorite sous chef. 

Dinner is Served

Tony was gone skiing all day, Blake ended up taking a 3 hour nap, and I took the opportunity to cook. I made homemade Italian Wedding soup accompanied by goat cheese in baked phyllo over a bed of mixed greens and champagne vinaigrette.

If you are wanting a good cookbook, Ina Garten's Back to Basics is a great choice. It brings you back... to the basics. Probably not a great cookbook for beginners, but it isn't complicated and gives great ideas. This is where I found both the above recipes.

I also highly recommend The Pie and Pastry Bible by Rose Levy Beranbaum. This is definitely a more advanced cookbook and at almost 700 pages in length, it only features a couple pictures. Not ideal when I can't even pronounce half the recipe names in the book. I plan to make Pain au Chocolat and Creme Brulee Tartlets if all goes well this week. I'll post any pictures if they turn out!

I received both these cookbooks from my mom for Christmas and can't wait to try out more recipes!