Wild Chive & Onion Chèvre Potato Skins

Wild Chive & Onion Chèvre Potato Skins

Ingredients:

 

Wild Chive & Onion Chèvre (7 oz)

4 potatoes

2 tbsp melted butter

1 avocado 

1 small jar pimento peppers

4 slices bacon, cooked and crumbled

salt & pepper

 

Instructions:

 

Preheat the oven to 400°F and arrange a rack in the middle.  Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake until the skins are crisp, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.  Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.  Fill with a dollop of chèvre and top with bacon.  Place potato skins back in the oven for 4 to 5 minutes.   Remove, top with sliced avocado and pimento peppers, and serve.

Wild Chive & Onion Chèvre Mac & Cheese

Wild Chive & Onion Chèvre Mac & Cheese

Ingredients:

 

Wild Chive & Onion Chèvre (7 oz)

1/2 lb macaroni

2 tbsp butter 

1 cup grated pecorino romano cheese, separated into 2 half-cup portions

1/3 cup breadcrumbs

4 slices bacon, cooked and crumbled

 

Instructions:

 

Preheat oven to 375F.  Cook pasta per instructions; reserve 1 cup of starchy pasta water.  Drain, add butter and stir until melted.  Add starchy water, chèvre, and 1/2 cup of the pecorino romano, and stir until incorporated.  In a separate bowl, stir together remaining pecorino romano, breadcrumbs, and crumbled bacon.  Bake until cheese is bubbly and top is browned, about 40 minutes.

Wild Chive & Onion Chèvre English Muffin Pizzas

Wild Chive & Onion Chèvre English Muffin Pizzas

Ingredients:

 

Wild Chive & Onion Chèvre (7 oz)

English muffins

spiralized butternut squash

fresh baby spinach

1 red onion

1/2 cup kalamata chopped olives

1/2 cup green olives, chopped

1 small jar pimento peppers

butter

 

Instructions:

 

Set oven to broil  Separately sautée the butternut squash, onions and spinach in butter.  Fork-split English muffins, top with chevre, then top each with 1 of the 6 toppings.  Broil for 7 to 10 minutes until English muffins are toasted and crispy on the edges.