This is a super easy, super elegant and delicious appetizer! Bake a patty of goat cheese, topped with Pine Nuts, Rosemary and drizzled with honey.
Fresh or dried rosemary
Heat oven to 400
Put cheese in oven proof dish and top with pine nuts, and optionally dried or fresh rosemary and drizzle with honey (you can also use fresh rosemary as garnish after this is baked, as shown in the photo)
What’s better than Goat Cheese Stuffed Dates and Bacon Wrapped Dates? Throw all those ingredients together and make Bacon Wrapped Goat Cheese Dates! 🙂 These are so tasty, and a perfect dish for the upcoming holiday season! I like to serve these as an appetizer, or together with a light soup like a squash, mushroom or other mild soup!
12 dates, pitted
6 strips of bacon, cut in half
small block of goat cheese
Fresh thyme as garnish (optional)
Stuff dates with goat cheese
Wrap one 1/2 slice of bacon around tightly
Bake for ~20 minutes at 400 degrees or until bacon is crispy and starting to turn brown
What makes Healthy Carrot Cake Muffins even better? FROSTING!! 🙂 I didn’t have any cream cheese on hand, so I thought I’d try something with goat cheese. I love getting creative with what’s on hand!I left the room for a minute. When I came back, Maya had taken a bite out of every carrot and was working her way through this one 🙂I’m reposting the recipe for the muffins turned cupcakes 🙂
Ingredients (makes 12)
4-5 small organic carrots (about a cup)
1/2 Cup unsweetened applesauce
6 Medjul Dates (pitted)
1/8th teaspoon Cinnamon
1/8th teaspoon salt
1/8th teaspoon pure vanilla extract
1/8th teaspoon grated fresh ginger (I cheat and use this)
2 Tablespoons Coconut Oil
2 Tablespoons Pure Organic Honey
1 Cup Cooked Quinoa
1/4 Cup unsweetened shredded coconut
3 oz goat cheese (I get the little individual 1 oz packs from Trader Joe’s)
2 6 oz containers of Non Fat Greek Yogurt
1 Tablespoon Pure Organic Honey
Preheat oven to 350
Peel and break in half the carrots and pulse in a Cuisinart til shredded.
Add the rest of the ingredients and pulse til blended.
Scoop 1/4 of a cup of the mixture into muffin tins
Sprinkle shredded coconut on top
Bake for 50-55 minutes.
Place a big dollop of frosting on and ENJOY!
These are really moist. I’m not sure why. They don’t do well if you seal them up in a container, so just refrigerate what doesn’t get gobbled up immediately, and they will not dry out.
Nutritional Facts (I entered all the ingredients into Calorie Count)