Goat cheese is creamy and mild-flavored when a few weeks old, it becomes crumbly and sharper tasting as it matures. Try making these toasts with a younger cheese and sprinkle them with fresh herbs and edible flowers. Serves: 6 Ingredients • 1 pound country-style round bread loaf, sliced 3/4 inch thick • 1 large garlic clove • 6 ounce soft mild goat cheese • 2 tablespoon extra-virgin olive oil • 1 /3 cup mixed fresh herbs and edible flowers such as chives, basil, thyme, chervil, scented geranium and marigold, chopped • Freshly ground black pepper
Instructions 1. Preheat broiler. Wash herbs well and spin dry. 2. In a shallow baking pan broil bread slices about three inches from heat one minute, or until tops are golden. Turn over slices and broil one minute, or until golden. 3. Rub one side of each toast with garlic and spread with goat cheese. Cut toasts into thirds and arrange on a platter. Drizzle toasts with oil and sprinkle with herbs and flowers. Season toasts with pepper. Description Spinach and cheese stuffed mushrooms are a great healthy appetizer options. The mushroom caps make great cups to hold the filling. These are great any night of the week and are especially impressive for dinner parties. Yields : 16 Cooking Time: 15 min Ingredients • 16 large mushrooms • 3 ounce low-fat feta cheese • 1 /2 teaspoon garlic powder • 10 ounce frozen chopped spinach, thawed and squeezed dry • 2 tablespoon butter • Salt and pepper Instructions 1. Remove the mushroom stems and chop finely. Mix the chopped stems, cheese, garlic, spinach, salt and pepper to taste. Melt the butter and coat the entire mushroom, inside and out. 2. Stuff the mushrooms with as much stuffing as can fit. Bake at 350 degrees F for 10 to 15 minutes.
