Category: goat cheese

Goat Cheese Cheesecake with Sour Cream Topping

This goat cheese cheesecake is irresistibly creamy with a subtle tang that … Read more
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This goat cheese cheesecake is irresistibly creamy with a subtle tang that ... Read more

The post Goat Cheese Cheesecake with Sour Cream Topping appeared first on Sugar and Charm.

Recipe for Roasted Beet Salad with Goat Cheese

Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red…

The post Recipe for Roasted Beet Salad with Goat Cheese appeared first on A Well Seasoned Kitchen.

Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!

white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

A Winning Combination: Roasted Beets and Arugula Dressing

I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

  • Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
  • Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
  • Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
  • Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
  • Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Ingredients in This Roasted Beet Salad Recipe

Here’s what you’ll need to create this elegant salad:

  • Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
  • Large beets (red) 
  • Boston, Bibb or Butter lettuce 
  • Crumbled goat cheese 
  • Red onion
  • Kosher or sea salt
  • Fresh ground black pepper

Quick Tip – anchovy paste

If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which makes the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed anchovies

Closer look at a white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

How to Make Roasted Beet Salad

Here’s how to easily make this delicious roasted beet salad:

  1. Make the Arugula Salad Dressing.
    Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
  2. Preheat the oven to 375 degrees. 
  3. Prep beets.
    Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
  4. Roast beets.
    Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
  5. Cool beets; peel, and cut.
    Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
  6. Plate salad.
    Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

Tips for Making the Best Roasted Beet Salad Recipe

Here are my tips for ensuring this Roasted Beet Salad comes out perfectly:

  • Don’t peel before roasting. Once cooked, the beet skin is easily removed – it easily slides off. 
  • Don’t overcook. Beets can become mushy, less vibrant, and sometimes even slightly bitter when overdone.
  • Don’t overdress. Drizzle the arranged salad with a small amount of dressing, passing the rest on the side. Or skip the drizzle altogether! This is a fairly rich dressing and can easily overpower the other ingredients – and/or make the salad soggy.
  • Don’t toss. The juice from the beets can color the greens and goat cheese a light pink.

Variations and Substitutions

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

  • Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
  • Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
  • Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
  • Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

Storing Roasted Beets 

If roasting the beets ahead, or if you have leftovers, peel them and then place in an airtight container and refrigerate. They will last 3 to 4 days. Peeled roasted beets can also be frozen in an airtight container for up to 3 months. (Many sites recommend freezing for longer, but I find most cooked food starts to lose its flavor after around 3 months.) Thaw frozen beets in the refrigerator overnight.

Serving Suggestions for Goat Cheese and Roasted Beet Salad

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

And, when serving as a side salad or first course, here are a few suggested main dishes:

FAQs for Roasted Beet Salad

What kind of beets are best in roasted beet salad?

For this recipe, I recommend using red beets because they have the strongest earthiness and the sweetest flavor once roasted. Milder golden beets will also work, but contribute less to the dish.

How long to roast beets for salad?

At 375 degrees, it will take 45 minutes to 1 hour to roast the beets. 

Can I freeze roasted beets?

Yes, you can. Peeled and stored in an airtight container, they will last up to 3 months in the freezer. 

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white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

Roasted Beet Salad with Goat Cheese

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  • Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is the my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!
  • Prep Time: 15 minues
  • Cooling Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 0 hours
  • Yield: 6 servings
  • Diet: Vegetarian

Ingredients

  • Arugula Salad Dressing
  • 6 large beets (red or mixture of red and yellow)
  • 9 to 10 cups Boston, Bibb or Butter lettuce, torn into bite-size pieces
  • 3/4 cup crumbled goat cheese
  • 1/3 cup sliced red onion, or more to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Wash the beets and trim off the ends. In a large piece of foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil.
  3. Place wrapped beets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
  4. Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges.
  5. Divide lettuce among 6 salad plates. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

Notes

Note on anchovy paste: If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which make the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed.

Variation: Place lettuce on a large serving platter. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Pass dressing on the side.

Make ahead: The dressing can be prepared and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Side salads, healthy, gluten free, easy
  • Method: Roasting
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

 [This recipe was updated in April of 2018 and again in November of 2024.

The post Recipe for Roasted Beet Salad with Goat Cheese appeared first on A Well Seasoned Kitchen.

Baked Pumpkin Dip with Goat Cheese

This creamy pumpkin dip straddles the line between sweet and savory in the best way. It’s a seasonal riff on my recipe for Baked Goat Cheese that incorporates pumpkin purée and pumpkin spice. If you enjoy pumpkin and goat cheese separately, I’m confident you’ll love this recipe! The key flavors in this dip are goat…

The post Baked Pumpkin Dip with Goat Cheese appeared first on Cookie and Kate.

baked pumpkin dip recipe

This creamy pumpkin dip straddles the line between sweet and savory in the best way. It’s a seasonal riff on my recipe for Baked Goat Cheese that incorporates pumpkin purée and pumpkin spice. If you enjoy pumpkin and goat cheese separately, I’m confident you’ll love this recipe!

The key flavors in this dip are goat cheese, cream cheese, pumpkin purée, pumpkin spice and honey. Then we ramp up the savory side with one clove of garlic, salt, pepper and red pepper flakes (optional, for some heat).

Continue to the recipe...

The post Baked Pumpkin Dip with Goat Cheese appeared first on Cookie and Kate.

Pumpkin Gnocchi Bake

This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and…

This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and sage.

Baked gnocchi with pumpkin sauce

Looking for a cozy fall dinner idea? Have we got the thing for you. This gooey gnocchi drenched in savory pumpkin sauce with creamy pockets of goat cheese is like a cozy fall hug.

This recipe is so delicious, we find ourselves sneaking bites from the pan after we think we’re done. It’s become a family favorite and we make it on repeat every fall. It’s also easy to make, defying the notion that gnocchi can’t be simple. Here’s how it’s done!

“Made this for lunch today, added some Field Roast vegetarian apple and sage sausage – really really excellent!” -Emma

Baked gnocchi with goat cheese

Basic steps for this pumpkin gnocchi bake

Sometimes you stumble upon things better than you bargained. This pumpkin gnocchi bake turned out much better than we were hoping. It’s become a hands-down favorite, with pillow potato gnocchi drenched in savory pumpkin sauce and creamy pockets of goat cheese.

It’s made with packaged gnocchi for ease of preparation: and these days, you can find some really great packaged gnocchi at the grocery. Of course you can make your own if you’d like, too! Here are the main steps to this recipe:

  • Make a quick pumpkin sauce: Mince garlic, then heat olive oil in a skillet. Sauté garlic for 1 to 2 minutes, then carefully add canned pumpkin puree, vegetable broth, chili powder, nutmeg, salt and pepper. Simmer about 10 to 15 minutes until the sauce becomes thick, then stir in a bit of Greek yogurt.
  • Cook the gnocchi: Meanwhile, boil the gnocchi in a large pot of salted boiling water, about 2 to 3 minutes, until they float.
  • Bake the gnocchi: Place the pumpkin sauce and gnocchi in a baking dish. Top with dollops of goat cheese and fresh thinly sliced sage. Bake 15 minutes until heated through and bubbly.

We hope you’ll find it as tasty and cozy as we do. It’s perfect as a fall dinner, or even a vegetarian Thanksgiving main dish.

Substitute for goat cheese

Goat cheese features prominently in this recipe. But if you’re not a goat cheese fan, never fear! You can substitute other cheeses in this recipe. For this use of goat cheese, we’d use fresh mozzarella torn into pieces: then it would become gooey when baked in a similar way to the goat cheese.

Another option could be ricotta cheese: but we’d add some salt and pepper to season it first, since it has a much more bland flavor than goat cheese. Or, you could try our Easy Creamy Gnocchi recipe instead, which uses Pecorino Romano cheese.

Pumpkin sauce with gnocchi

Is goat cheese healthy?

You might be wondering, is goat cheese healthy? Or at least, is it better for you than cow’s cheese? There are several great things about goat cheese versus a standard cow’s cheese like cheddar or mozzarella. Goat cheese (via Prevention):

  • Has more vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk (like vitamin A & B, calcium, iron, magnesium, and potassium).
  • Has slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85), Swiss (108), and cheddar (115).
  • Is easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure. That means even people who are lactose intolerant many times can digest goat cheese.

Dietary notes

This baked gnocchi recipe is vegetarian. For gluten-free, find gluten-free gnocchi.

Frequently asked questions

What is a pumpkin gnocchi bake?

Pumpkin gnocchi bake is a comforting and flavorful dish made with pillowy potato gnocchi, creamy pumpkin sauce, and melted cheese, often baked in a casserole dish. It’s a perfect fall or winter meal that combines seasonal flavors with hearty ingredients.

Can I use homemade gnocchi for this recipe?

Yes, you can definitely use homemade gnocchi if you prefer. However, store-bought gnocchi works just as well and saves time in the kitchen.

What can I serve with pumpkin gnocchi bake?

Pumpkin gnocchi bake is a hearty and satisfying dish that pairs well with a simple fall salad or winter salad, or roasted vegetables. You can also serve it with crusty bread to soak up the delicious sauce.

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Pumpkin Gnocchi Bake

Pumpkin gnocchi bake | Healthy pumpkin recipes
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5 from 7 reviews

This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and sage.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Ingredients

  • 3 garlic cloves*
  • 2 tablespoons olive oil
  • 1 15-ounce can pumpkin purée
  • 1 ½ cups vegetable broth
  • ½ teaspoon chili powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • ¼ cup Greek yogurt
  • 16-ounce package gnocchi (see Notes)
  • 4 ounces goat cheese
  • 2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)

Instructions

  1. Preheat the oven to 375F.
  2. Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
  3. Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place ½ cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
  4. Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
  5. Place the gnocchi and finished sauce in a 9 x 9″ baking dish. Top with dollops of goat cheese and sliced sage. Bake 15 minutes until bubbly.

Notes

*If you’re making this for a crowd, it’s easy to double and use a 9 x 13 pan!

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Puff Pastry Zucchini and Goat Cheese Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors…

The post Puff Pastry Zucchini and Goat Cheese Quiche appeared first on The Defined Dish.

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors of zucchini and the tangy creaminess of goat cheese for the perfect recipe next time you host — or when you want to change up your weekly breakfast!

A serving dish with the finished quiche, with three slices cut out. One slice is on a white plate in the top right corner, one is featured at the top of the image along with some arugula, and the third slice remains on the serving dish. There is a empty white plate in the right of the image, along with a vase of baby's breath and a glass of water.

The puff pastry, with its many buttery layers, bakes into a golden, crisp crust that goes perfectly with the creamy but fresh filling. The textures in this Puff Pastry Zucchini and Goat Cheese Quiche are to die for, and this dish is really perfect for breakfast, brunch, or any meal.

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

The zucchini adds a tender, slightly sweet note with the goat cheese providing a rich and tangy depth that really elevates the entire dish. This combo ensures that every bite is perfectly balanced and absolutely delicious.

Ingredients:

  • Extra Virgin Olive Oil
  • Zucchini
  • Garlic
  • Crushed Red Pepper Flakes
  • Kosher Salt
  • Pepper
  • Puff Pastry
  • Eggs
  • Whole Milk
  • Dijon Mustard
  • Goat Cheese 
This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There is a small vase of baby's breath on the table, along with glasses of water.

Step-by-Step:

Preheat your oven to 400°F and lightly grease your pie dish.

Step One: Prepare the zucchini

Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.

Thinly sliced zucchini in a white pan with a gold handle. In the top right corner is a bowl of freshly cracked eggs, next to a small white bowl of Dijon mustard. A brown and white bowl of crumbled goat cheese is in the top left corner, with a measuring cup of milk in the bottom left corner.

step two: prep the puff pastry

Roll the puff pastry sheet out slightly larger than the size of your pie plate. Press the pastry into the dish, folding it over and gently stretching until it fits your dish, trimming excess off the edges.

A layer of puff pastry is being trimmed to fit the dish. In the top right corner is a white bowl of freshly cracked eggs, next to a smaller white bowl of Dijon mustard. In the top left corner is a small brown and white bowl of crumbled goat cheese. In the bottom left is a measuring cup of milk.

Step Three: Prepare the Filling

In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.

Step Four: Assemble the Quiche

Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top. Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.

step five: bake the quiche

Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.

Step Six: Cool then Enjoy!

Remove from the oven and let cool for 5 to 10 minutes before slicing. Serve and enjoy!

This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There are small vases of baby's breath on the table, along with glasses of water. A small white bowl of arugula is in the bottom right corner.

Recipe FAQs:

can this quiche be made ahead of time?

Yes! See the “notes” section for tips on how to store and reheat the quiche while still maintaining the delicious flavor and texture.

I don’t like goat cheese. Can I use something else?

I love the flavor the goat cheese adds to this recipe, but feta would work too if that’s what you prefer!

I don’t have whole milk. Can I use a different type?

Whole milk will definitely contribute to the creamy flavor of this quiche, but in a pinch, use the milk you have on hand!

I hope this Puff Pastry Zucchini and Goat Cheese Quiche brings an extra dose of delicious to your table in the next few weeks! Let me know in the comments below if you try it!

Looking for some other quiche recipes? Try these!

Gluten-Free Ham and Cheese Quiche

Caramelized Onion Puff Pastry Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.
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Puff Pastry Zucchini and Goat Cheese Quiche

Servings 8 slices
Calories 286kcal
Author Alex Snodgrass

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 cup zucchini sliced 1/8-inch thin or 2 large zucchinis
  • 2 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 sheet puff pastry thawed but cold if frozen, let thaw in the fridge for about 4 hours
  • 4 large eggs
  • 1 ¼ cup whole milk
  • 1 tablespoon dijon mustard
  • 2 ounces goat cheese crumbled

Instructions

  • Preheat your oven to 400°F and lightly grease your pie dish.
  • Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.
  • Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding over and gently stretching until it fits your dish, trimming excess off the edges.
  • In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.
  • Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top.
  • Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.
  • Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
  • Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!

Notes

Storing Quiche:
Once your quiche has cooled down after baking, store it in an airtight container or wrap it tightly in plastic wrap. Place it in the refrigerator promptly, and it should stay fresh for up to 3-4 days.
Reheating the Quiche:
Microwave: For a quick reheat, microwave individual slices on a microwave-safe plate for about 1-2 minutes, or until heated through.
Oven: To reheat the entire quiche or larger portions, preheat your oven to around 350°F. Cover the quiche with foil to prevent over-browning, then place it in the oven for about 15-20 minutes, or until heated through.
Air Fryer: If you have an air fryer, you can reheat quiche slices in it for a crispier texture. Preheat the air fryer to 325°F (160°C) and heat the quiche for about 5-8 minutes, depending on thickness and desired crispness.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 467mg | Potassium: 280mg | Fiber: 1g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

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Mushroom Pizza with Fresh Herbs

This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and…

This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and fresh herbs. Here’s how to make this next level pizza recipe at home.

Mushroom pizza

Why we love this recipe

Mushroom lovers: you’re in for a treat this this one! When Alex and I went to Big Sur, California last year, we had one incredible mushroom pizza with a breathtaking mountain view. It tasted so good, we knew we needed to recreate a version for you!

Our spin on that mushroom pizza is a white pizza (meaning no tomato sauce) topped with gooey mozzarella cheese, tangy goat cheese dollops, savory sauteed mushrooms, and a handful of fresh herbs. It truly is the best mushroom pizza we’ve had: and we can’t wait to share the recipe with you.

Mushroom Pizza with Herbs

Best types of mushrooms for pizza

What kind of mushrooms go on pizza? Literally any kind of fresh mushroom will work here, but not canned.

Mushroom pizza | White pizza

Tips for making mushroom pizza

This mushroom pizza is a white pizza, meaning there is no tomato sauce! Of course, you can add tomato sauce if you’d like: our fan-favorite pizza sauce takes 5 minutes and has loads of flavor. Here are a few tips for this pie:

  • Mushroom pizza is great with or without tomato sauce. Traditionally, an Italian white pizza is anything without tomato sauce: we start ours by brushing the crust with olive oil. Then add the cheese and toppings! You can add pizza sauce if you prefer.
  • Sauté the mushrooms with herbs and lemon juice. Sautéing makes sure the mushrooms are juicy and seasoned. This one adds some chopped fresh herbs and a little lemon juice for next-level flavor.
  • Add goat cheese for creaminess. Dollops of goat cheese are required, in our opinion: they add a creamy texture and a tangy pop to the flavor.

Notes on fresh herbs

For this recipe, we used a mixture of thyme, oregano, and chives: but you could use any that you like. Of course basil would be a natural option, or a small amount of chopped rosemary! Just be sure to use rosemary in moderation: it has a very strong flavor.

We love to grow our own fresh herbs: we find one of the most satisfying things is to run out to the garden and harvest a few! You don’t even need garden space: you can just grow herbs in pots as long as you have a sunny ledge. For all of our tips on fresh herbs, see this post on How to Grow Herbs.

Mushroom pizza

Dietary notes

This mushroom pizza is vegetarian.

More pizza recipes

If you’re a pizza lover like we are, here are a few more pizza recipes you’ll love:

Frequently asked questions

Can I use a store-bought pizza dough?

Absolutely! While homemade dough is delicious, a good quality store-bought dough saves time. However, our homemade pizza dough is worth the effort!

Do I need to cook the mushrooms before putting them on the pizza?

Yes, it’s recommended. Sautéing the mushrooms until they release their moisture prevents them from drying out on the pizza.

Can I use a different cheese instead of goat cheese?

While goat cheese adds a tangy flavor, you can experiment with feta, ricotta, or even a mild blue cheese like Gorgonzola.

What other toppings would go well with this pizza?

Caramelized onions, roasted garlic, tomato confit, or a drizzle of truffle oil would complement the flavors.

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Mushroom pizza

Mushroom Pizza with Fresh Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8
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Description

This mushroom pizza is a white pizza that’s covered with mozzarella cheese, goat cheese, and fresh herbs. It’s perfection!

Ingredients

  • 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
  • 1 ½ cups sliced mixed mushrooms (such as baby bella aka cremini, button, shiitake, and oyster)
  • 1 tablespoon each finely chopped fresh thyme and oregano, plus more sprigs for topping
  • ¼ teaspoon plus 1 pinch kosher salt, divided
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 1 to 2 ounces goat cheese, crumbled
  • ¾ cup shredded mozzarella cheese
  • 1 to 2 tablespoons finely chopped chives
  • Semolina flour or cornmeal, for dusting the pizza peel

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Prepare the toppings: Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and ¼ teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
  4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  5. Brush a thin layer of olive oil onto the crust. Then top with the mozzarella cheese in an even layer, then the cooked mushrooms, and crumbles of goat cheese. Garnish with the chopped chives and additional thyme sprigs. Sprinkle with 1 pinch kosher salt.
  6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Grilled Chicken with Tomatoes and Goat Cheese

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish…

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

Why Chicken with Goat Cheese and Tomatoes is a Favorite

I’ve been making this delectable recipe for years. Six ingredients all of which I usually have on hand, combined with 45 minutes from beginning to end, and I have a light, elegant dish bursting with freshness. In this dish, fresh grape or cherry tomatoes are tossed with kosher salt and left to sit, to draw out some of their moisture. Instead of throwing out the tomato juices, you whisk them with goat cheese into a creamy, sauce full of tomato flavor.

Here’s more on why this dish is a family favorite:

  • Flavor explosion with minimal effort. This recipe packs a punch of fresh summer flavors with just six simple ingredients. It proves that delicious food doesn’t require a complicated ingredient list.
  • Effortless elegance. Ready in just 45 minutes with only six ingredients, it’s perfect for a weeknight meal but impressive enough for entertaining.
  • Guaranteed juicy chicken. Our grilling method ensures perfectly cooked, tender chicken breasts every single time, no more dry disappointments!
  • Light yet satisfying. This dish strikes the perfect balance – flavorful and filling without feeling heavy.
  • Simple yet versatile. With just a few tweaks, you can customize this recipe to your tastes – add fresh herbs, swap the tomatoes for another summer veggie, or experiment with different cheeses.

Chicken, Goat Cheese, and Tomatoes Ingredients

You only need 6 ingredients to create this colorful and delectable recipe:

  • Red and yellow grape or cherry tomatoes – These are my favorite type of tomato to use in this recipe due to their sweetness and size. You can substitute other types if you prefer (see section on Substitutions below).
  • Kosher salt
  • Mild goat cheese – a soft and creamy goat cheese log works best in this recipe because you whip a portion of it with liquid to form a delicious sauce. Don’t use pre-crumbled cheese! The anti-caking additives they contain reduce the flavor and make it difficult to make the sauce.
  • Extra virgin olive oil
  • Fresh ground pepper
  • Boneless, skinless chicken breast halves – you can substitute boneless, skinless thighs but they won’t look as elegant on the plate as a breast.
Close up of gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

How to Make Grilled Chicken, Tomatoes, and Goat Cheese

You’re going to be amazed at how quick and easy this chicken dish is to put together:

  1. Preheat grill to medium-high heat.
  2. Season the tomatoes; let rest.
    Put the tomatoes in a colander set over a medium mixing bowl. Toss tomatoes with the sea salt and let stand for at least 20 minutes to release the juices.
  3. Add goat cheese and oil to tomato juice.
    Remove and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth. 
  4. Mix in tomatoes and remaining cheese; season.
    Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
  5. Prep chicken. 
    Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
  6. Grill chicken.
    Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion. (See Tips below.)
  7. Let chicken rest.
    Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
  8. Serve.
    Spoon the tomato-goat cheese mixture on top of the breasts and serve.

Tips for Grilling Chicken to Perfection

Here are my tips to follow in order to have tender, moist chicken breasts:

  • Ensure breasts are an even thickness. To ensure even cooking, either butterfly the breasts or pound them to an even thickness before grilling. This will prevent the thinner parts from drying out while waiting for the thicker parts to cook through.
  • Don’t oil grill rack until it’s preheated. If you oil the grill rack earlier, then the oil cooks off when the grill is preheating.
  • Also oil chicken. Brushing the breasts with oil enhances flavor, ensures they stay moist, and helps to promote nice grill marks.
  • Place chicken properly on grill rack. Place breasts at an angle to get the best-looking grill marks. And, leave space between the pieces so the heat can circulate and cook the chicken evenly.
  • Let cooked chicken rest before serving. Letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat.

Substitutions and Additions

While this recipe is delicious as is, it is also very flexible so feel free to adjust it to make it your own. Here are a few suggestions:

Substitutions

  • Use other kinds of fresh tomatoes instead of grape or cherry – chopped Roma works well.
  • Amp up the flavor by using a flavored goat cheese, such as sundried tomatoes or herb- flavored.
  • Substitute another type of cheese – feta or fresh mozzarella cheese. Just note that these won’t make a creamy sauce like the goat cheese.
  • Replace the chicken breasts with boneless, skinless chicken thighs.

Additions (to the toppings)

  • Chopped fresh herbs – fresh basil leaves, parsley, even cilantro.
  • Chopped artichoke hearts.
  • Sliced black or green olives.
  • Chopped sun-dried tomatoes.
  • Lemon zest.
  • Chopped red onions, green onions, or shallots.
  • Dijon mustard to the oil for brushing onto the chicken.
  • Balsamic vinegar or lemon juice.

Variations in Chicken Cooking Method

Don’t have a grill? No problem! Here are other ways to cook the chicken in this recipe:

  • Broil the chicken. Preheat broiler on high. Place the top oven rack  around 5 inches from the heat source. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Broil 4 minutes, flip over and continue cooking an additional 4-5 minutes or until  the internal temperature of the chicken reaches 165 degrees.
  • Roast the chicken. Preheat oven to 400 degrees. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Cook for 10 to 12 minutes or until internal temperature reaches 165 degrees.
Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

How to Serve Grilled Chicken with Tomatoes and Goat Cheese

Here are various ways you can serve this chicken recipe:

  • On a serving platter. Arrange breasts in a single layer and spoon tomato and cheese mixture over the top.
  • On individual dinner plates. Place one breast on each plate and spoon tomato and cheese mixture over the top.
  • Atop pasta. Place cooked pasta noodles (I like to use fettuccini or linguini) on a serving platter and top with breasts; spoon tomato and cheese mixture over the top.

In addition, for a pop of contrasting color, you can garnish the top of the dish with fresh parsley.

Add an easy tossed salad of mixed greens and our Mustard Vinaigrette and a loaf of crusty bread, and dinner is complete!

How to Store and Reheat Chicken, Tomatoes, and Goat Cheese

If you have leftovers, place them in an airtight container and refrigerate. They will last for 3 to 4 days. I don’t recommend freezing as the tomato mixture can become watery

Other Grilled Chicken Recipes to Try

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Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese

Grilled Chicken with Tomatoes and Goat Cheese

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This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

  • Prep Time: 10 minutes
  • Resting Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Ingredients

  • 2 cups red and yellow grape or cherry tomatoes, halved
  • 1/4 teaspoon kosher or sea salt
  • 2 ounces mild goat cheese (flavored works well), crumbled, divided use
  • 3 tablespoons extra virgin olive oil, divided use
  • Fresh ground black pepper, to taste
  • 4 boneless, skinless chicken breast halves

Instructions

  1. Preheat grill to medium-high heat.
  2. Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
  3. Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
  4. Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
  5. Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
  6. Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
  7. Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
  8. Spoon the tomato-goat cheese mixture on top of the breasts and serve.
  • Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Poultry, main dish, quick and easy
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 breast plus topping
  • Calories: 277
  • Sugar: 2 g
  • Sodium: 265.1 mg
  • Fat: 16.6 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 2.9 g
  • Fiber: 0.9 g
  • Protein: 28.8 g
  • Cholesterol: 89.3 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in April of 2011 and significantly updated in May 2024 with edited photos and more information.

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

Creamy Goat Cheese Pasta

Looking for a fast and easy dinner recipe that tastes like it took all day? This creamy goat cheese pasta…

Looking for a fast and easy dinner recipe that tastes like it took all day? This creamy goat cheese pasta is done in 20 minutes and sure to be a favorite.

Creamy goat cheese pasta

Can you ever have too many easy dinner recipes? As often as we create everyday easy dinner ideas for this website, we still have nights we don’t know what’s for dinner! So here’s a new dinner that couldn’t be easier if it tried: our 20-minute creamy goat cheese pasta.

Why we love this recipe: This pasta is so tangy and creamy, sweet from the tomatoes and lightly peppery from the fresh basil. The secret to the creaminess is that goat cheese, which brings a complexity that’s almost like a vodka sauce. Combined with chewy penne, it’s out of this world tasty!

Goat cheese pasta

Ingredient notes for goat cheese pasta

This pasta is so easy to make, essentially a stovetop version of this Instant pot pasta (if you have a pressure cooker, head over to that recipe!). For the stovetop version, it’s simply a matter of cooking up some penne, and making a quick marinara sauce at the same time. Here are a few ingredient notes:

  • Use fire roasted tomatoes if you can find them. Fire roasted tomatoes taste sweet right out of the can, and don’t require simmering for hours to get good flavor. If you can’t find fire roasted, look for the best quality crushed tomatoes you can find. You could also blend up some diced fire roasted tomatoes if you can find those.
  • Another key to this recipe is fresh basil. Adding whole fresh basil leaves to the sauce adds a peppery undertone that’s quite unlike any dried herb you can buy. You can use the remaining fresh basil leaves as a garnish for the pasta when it’s done.
  • Soft goat cheese (chevre) is the star ingredient. Look for a 4 ounce log of chevre, which is simple to find at most grocery stores.
Goat cheese pasta

Is goat cheese better for you than cow’s cheese?

So, goat cheese: is it healthier than cow’s cheese? Actually, yes! There are many benefits of goat cheese over a standard cow’s cheese like cheddar or mozzarella (via Prevention):

  • Goat cheese has more vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk (like vitamin A & B, calcium, iron, magnesium, and potassium).
  • Goat cheese has slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85), Swiss (108), and cheddar (115).
  • Goat cheese is easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure. That means even people who are lactose intolerant many times can digest goat cheese!
Goat cheese pasta

Use local goat cheese if possible

If you can find it for this goat cheese pasta, try to buy local goat cheese! Supporting local vendors is so important for the local economy: and what’s more fun than supporting local goats! We have a local goat cheese vendor at our farmers market that we love. So consider checking out your farmers market or groceries for any local goat cheese options.

How to cook pasta to al dente

Cooking pasta too long is a common mistake in the kitchen. To cook pasta to al dente, check the package instructions and then start tasting your pasta a few minutes before that! The timing listed on many packages results in rubbery pasta.

You want to catch the pasta right when it goes from crunchy to tender. It should still be slightly firm inside–but not crunchy!

Dietary notes

This goat cheese pasta recipe is vegetarian.

Frequently asked questions

What kind of goat cheese is best for pasta?

For a creamy and luxurious sauce, soft, fresh goat cheese like chèvre is ideal.

What pasta shape works best with goat cheese sauce?

Short pasta shapes like penne, fusilli, or rotini are great for holding onto the creamy goat cheese sauce. However, long pasta like spaghetti or fettuccine can also work well.

What other ingredients pair well with goat cheese pasta?

Goat cheese pairs beautifully with various flavors:

Vegetables: Roasted or sautéed vegetables like cherry tomatoes, spinach, asparagus, mushrooms, and zucchini.

Herbs: Fresh herbs like basil, thyme, oregano, and chives.

Nuts: Toasted pine nuts, walnuts, or almonds for added crunch and flavor.

Protein: Grilled chicken or sauteed shrimp.

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Creamy goat cheese pasta

Creamy Goat Cheese Pasta

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4.3 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4 servings
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Description

Looking for a fast and easy dinner recipe that tastes like it took all day? This creamy goat cheese pasta is done in 20 minutes and sure to be a favorite.

Ingredients

  • 8 ounces penne pasta (regular, not whole wheat)
  • 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 cups baby spinach leaves, tightly packed (or chopped spinach)
  • 8 fresh basil leaves
  • 4 ounce goat cheese log

Instructions

  1. Bring a large pot of salted water to a boil. Boil the penne until al dente, checking a few minutes before the package instructions to see if it is tender but still firm. Drain.
  2. Meanwhile, in a large saucepan, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
  3. When the pasta is done and drained, crumble the goat cheese into the sauce and add the pasta. Stir until a creamy sauce forms. Serve immediately.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Baked Goat Cheese

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory. This irresistible appetizer comes together quickly…

The post Baked Goat Cheese appeared first on Cookie and Kate.

baked goat cheese recipe

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

baked goat cheese ingredients

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

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Pomegranate Salsa

This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any…

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pomegranate salsa

This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.

For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.

pomegranate salsa ingredients

This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.

Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.

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