pioneer woman mac and cheese with goat cheese

If you’re looking for a bruschetta recipe that will surprise your guests, I promise you, this one is it. So I took the same clever tactic and used it on my bruschetta, and wow, was it delicious. It may sound a bit strange, but between the combination of the creamy, tangy cheese and the refreshing tomatoes, their bruschetta was absolutely addicting. Each toasted piece of bread had goat cheese spread on the top before scooping the bruschetta mixture on it. What made this particular bruschetta really stand out was the goat cheese. You let the mixture sit for a bit to marinate, then you scoop it onto toasted pieces of Italian bread and drizzle it with balsamic vinegar. Some put onion in it, some don’t (I’m in this camp). It’s a mix of tomatoes, basil, garlic, and parmesan cheese. It was so darn good and I just had to make my own bruschetta recipe just like it. But last week when I tasted the bruschetta at Lucarelli’s in Venice, Florida, I immediately pulled out my phone and started taking notes. Other times I like to completely mix it up. There are times that I do try to make the recipe similar to how the restaurant served it-with proper credit to them, of course. (While the peppers are roasting, I would start the pasta water, butter a 9x13 dish, and get your cheese ready.When it comes to making new recipes, sometimes I get inspiration from delicious things I’ve tasted at restaurants (see my buffalo mac and cheese recipe for proof). Turn the temperature all the way up (450 for me) and turn the peppers once. I think the best way is to stick them in a toaster oven on broil for about 20-25 minutes. The ingredients are the same (I used different pasta and added a little salt)ġ lb elbow macaroni (I used Trader Joe's Vegetable Radiatore)ġ/2 cup chopped fresh basil (I used basil I threw into a plastic baggie this summer and tossed in the freezer! It was good.)įirst, you need to roast your peppers. It is delicious, and much cheaper than any goat cheese I can buy around here. I used my Chevre from a recent excursion to Trader Joe's.

That is one of the things I like, they give you a lot of basic recipes, but then give you a lot of ways to make it more exciting or different. I made Baked Macaroni and Goat Cheese with Roasted Red Peppers, which is a variation on the standard Baked Macaroni and Cheese recipe. I hope to tomorrow in a butternut squash recipe. The first recipe I made from this was the Hot Curry powder, but I haven't used it yet. I'm not a vegetarian, but I like to cook vegetarian meals sometimes and this book sounded too good to pass up. I got two new cookbooks for Christmas, and I am very excited about this one, How to Cook Everything Vegetarian by Mark Bittman.

Pioneer woman mac and cheese with goat cheese