Goat Cheese Marinated in Olive Oil & Herbs

I know what you are thinking. Goat cheese is funky tasting. My friend (we'll just call him Hippie) says "it tastes like lickin' a goat." I don't know if he's licked goats to be able to make this comparison, but he actually loved this appetizer. It's delicious and if you are still afraid of goat cheese you can use feta instead.

1 cup of good quality extra virgin olive oil
1 and 1/2 tablespoons herbs de Provence
3 big cloves of garlic - finely minced
1/8 tsp crushed red pepper
1/2 tsp fresh ground black pepper
1 lb of goat cheese or feta
Crackers or french bread for serving

*Combine oil, herbs, garlic, red pepper and black pepper. Pour over cheese; cover and marinate in the fridge overnight. Remove from the fridge about half an hour before serving and roughly slice into bite size chunks and stir to let the marinade coat each piece. Let cheese come to room temperature before serving to develop flavors.

~Serves 6 as an appetizer. Serve with crackers or french bread.

Caprese

You asked for it, you got it. This is the best Caprese in the world (so I have been told). In the summer all you need are a couple of grilled steaks and this stuff and dinner is served. Enjoy!

3 tbsp fresh lemon juice
2 large cloves of garlic - finely minced
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/8 tsp red pepper flakes
3 tbsp of good quality extra virgin oil
1 and 1/2 lbs of tomatoes - I use garden fresh tomatoes in the summer and grape tomatoes from the grocery store when the good stuff is out of season. Just slice the grape tomatoes in half.
6 oz fresh mozzarella cheese drained and sliced or cubed.
2 tbsp thin sliced fresh basil leaves

*Whisk the lemon juice, garlic, salt, pepper, red pepper and olive oil together in a bowl. Set aside.

If you are using regular large tomatoes, slice them 1/4 inch thick and arrange on a deep platter with the sliced cheese. If you are using grape or cherry tomatoes, slice the tomatoes in half and dice the cheese into about 1/2 inch chunks and toss together on a deep platter.

Pour the dressing over the tomatoes and cheese. Sprinkle the basil over the top. Serve with garlic bread (see earlier post for my garlic bread recipe). If you use the sliced tomatoes and cheese its great to stack tomato then cheese on top and eat like an open sandwich. If you do the diced style just spoon the mixture onto the garlic bread.

Garlic Hummus - With Vegetable Dippers

This recipe doesn't use any olive oil but it still tastes great. I serve this as an appetizer when my vegetarian and gluten sensitive friends show up.

2 cans 15.5 oz chick peas (garbanzo beans) - Drain one can, don't drain the other can
2 medium cloves of garlic - peeled
1/2 tsp dry thyme leaves
1/2 tsp ground cumin
1/2 tsp salt
10 grinds of fresh black pepper

*Place all ingredients in a food processor or good blender. Process until completely pureed. Serve with sliced vegetables like celery, carrots and mixed bell pepper slices.

~Serves 4-6 as an appetizer.

Healthy Tortilla Chips

1 17.5 oz package of Mission Multi-Grain Tortillas
Pam Olive Oil Cooking Spray
Kosher salt (if you have it) regular salt will work fine. I'm just kind of a chunky salt fiend.

*Preheat oven to 350 degrees. Using a pizza cutter; cut the tortillas into eighths. Arrange in a single layer on a baking sheet. Lightly spray with cooking spray; sprinkle with salt. Bake for about 5 minutes (keep an eye on it). Remove from oven when the edges are lightly browned. Cool completely.

Makes 80 chips