Basil Sun-dried Tomato Goat Cheese Spread

November 21, 2011 By: Megabeth Category: Snacks/Appetizers

Layers of goat cheese, sun-dried tomatoes and basil. Oh yeah, there’s nothing wrong with that – especially when you’ve got to feed a lot of people. Or, perhaps distract folks while you head back into the kitchen to work on the rest of the meal.

I embellished this recipe only a tiny bit by adding some red leaf basil along with the fresh oregano.  This went very over well at a company potluck with some folks remaining non-believers that I actually made it.

Oh, I also had to improvise a bit because I didn’t have a 8 x 4-inch loaf pan. Fortunately, I just happened to buy a package of flatbread crackers that came in a little plastic container that was perfect as a mold. You could probably also get a little more “Martha Stewart” on the presentation than I did but you get the idea.

Basil Sun-dried Tomato Goat Cheese Spread


  • 2 (8-ounce) packages cream cheese, softened
  • 8 ounces goat cheese
  • 2 garlic cloves, minced
  • 4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup basil pesto
  • 1/2 cup dried tomatoes in oil, drained and chopped
  • Garnishes: dried tomato slivers, fresh oregano sprigs
  • French bread slices or crackers

Process first 5 ingredients in a food processor until smooth.

Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loaf pan. Top with pesto; spread one-third cheese mixture over pesto.

Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.

Invert spread onto a serving plate, discarding plastic wrap.

Garnish, if desired. Serve with French bread slices or crackers.

Eggplant and Goat Cheese Rolls

February 06, 2010 By: Megabeth Category: Main Dishes, Side Dishes, Snacks/Appetizers

Eggplant and Goat Cheese Rolls

Sometimes I can’t think of adequate words to describe a recipe and this is definitely one of those cases. These eggplant rolls barely landed on our plates before they were quickly devoured. They were just that good. The warm and smoky eggplant hugged this creamy goat cheese filling perfectly creating a perfect flavor combination.

Eggplant and Goat Cheese Rolls

by Megabeth

1 large eggplant
1 4oz container crumbled goat cheese
1 Tablespoon fresh herbs, chopped (thyme, oregano) or 1 teaspoon dried
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly ground pepper
1 teaspoon lemon juice
olive oil

Cut off ends of eggplant and peel. Cut into 1/4 inch thick pieces, lengthwise. Lay on paper towels and sprinkle with a little salt. Let sit for a half hour. Rinse with cold water to remove salt and bitter juice.

Brush eggplant with a little olive oil on each side and sprinkle a little salt and pepper on each slice. Place on lightly greased baking sheet. Broil on low until lightly browned on both sides. (If you have a large eggplant, be prepared to do a couple batches under the broiler.)

Meanwhile, in a small bowl, combine goat cheese, herbs, garlic, salt, pepper and lemon juice by mashing it into a paste with a fork or the back of a spoon. (Feel free to adjust seasoning amounts according to your taste.) Add a little olive oil if mixture is too dry.

Spread a small amount on each piece of eggplant.

Then roll eggplant into spirals, starting with the large end first. Secure with toothpicks.

Place on a lightly oiled baking shet and return eggplant rolls to a 350 degree oven. Cook until warmed through and still moist. Serve with a light drizzle of balsamic vinegar, to taste. (Watch out for the toothpicks!)

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