In November last year I discovered that I have a true love. It is white, creamy, and originates out of a goat's boob. Yes. Goat cheese, goat cheese, you make the world go 'round!
Mike (my other true love) got me a goat cheese cookbook for my birthday, and we finally decided to make something from it. It was hard to choose a recipe; Maggie Foard details everything from pancakes and omelettes, to sandwiches, soups, and salads, to pastas and desserts1. We settled on something with less-exotic ingredients and chose the Cornmeal Pizza with Chevre, Sun-Dried Tomatoes, Zucchini, and Basil. There's not much to this baby (although we did make Foard's suggested cornmeal dough from scratch!)- slap some olive oil and garlic onto your dough, pop on the zucchini and tomatoes, cook for a bit, layer on the cheese and basil, and voila
Basically, with Maggie Foard's book, Vermont Creamery chevre, and a light, delicious homemade pizza, you can't really go wrong. Enjoy!
1The cookbook is a little easier to understand when you realize (which I didn't, until I read it) that goat cheese doesn't only come in its typical chevre form (the aforementioned tangycreamycrumbleyumble)- there's goat brie, gouda, blue, and even parmesan like cheese! 2How cute are Alison and Bob with their little baby goats?! D'awwww.