Baked Goat Cheese Dip

I found this in the December issue of Food Network Magazine.  It’s a possibility for our annual New Years Eve party.  A lot of us love goat cheese.  This looks like a simple and delicious dip.

1 10oz. log goat cheese at room temperature
4oz. cream cheese at room temperature
1/4 C. Parmesan cheese
1/4 C. olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes, quartered
2 tbsp. chopped fresh chives
2 tsp. balsamic vinegar
1 clove garlic, chopped
Kosher salt
Toasted baguette slices for serving

Preheat oven to 400 degrees. Combine the goat cheese, cream cheese, Parmesan, and 2tbsp. olive oil in a food processor and season with pepper; purée until smooth.  Brush a 1 quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through., about 15 minutes.

Meanwhile, combine the tom, chives, vinegar, garlic, the remaining 2tbsp. olive oil and 1/2 tsp. salt in a medium bowl.spoon the tomato mixture on top of the dip. Serve with baguette slices.

Prosciutto and Parmesan Pinwheels

i found this in the latest issue is All Recipes Magazine.  This is a possibility for New Years Eve.

1 17.5oz. package frozen puff pastry sheets, thawed (2 sheets)
4 tsp. Dijon mustard
5oz. prosciutto, thinly sliced
5oz. finely shredded Parmesan cheese

Preheat oven to 400 degrees.  Line 2 baking sheets with parchment paper.

Roll out 1 pastry sheet into a 10x12 inch rectangle on a lightly floured surface.  Spread with half of the mustard and half of the prosciutto and half of the Parmesan.  Roll up, starting with the long side, then cut with a serrated knife into 1 inch thick pieces.  Arrange pieces on one of the baking sheets.  Repeat with remaining pastry, mustard, prosciutto, and Parmesan.

Arrange baking sheets in upper and middle thirds of oven; bake, switching positions halfway through, until golden brown, about 20 minutes.

The Best Ever Tomato Soup

I love tomato soup.  I found this in Taste of Home’s Annual Recipes for 2019.  The recipe was submitted by Josh Rink.  I cannot wait to try this.

3 tbsp. olive oil
3 tbsp. butter
1/4 to 1/2 tsp. crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 tsp. dried basil
3 28oz. cans whole peeled tomatoes
1 32oz. container chicken stock
2 tbsp. tomato paste
3 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 C. heavy whipping cream
Fresh basil leaves, thinly sliced, optional

In a 6 quart stock pot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted.  Add carrots and onion; cook,unc, stirring frequently, until vegetables are softened, 8-10 minutes.  Add garlic and dried basil; cook and stir one minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well.  Bring to a boil.  Reduce heat; simmer, uncovered to blend flavors, 20 to 25 minutes.

Remove pan from heat.  Using a blender, purée soup in batches until smooth.  If desired, slowly add heavy cream, stirring continuously to incorporate; return to stove to heat through.  If desired, top with fresh basil.

Minestrone with Kale and Turkey Sausage

I have several recipes for minestrone soup.  This will be a hearty spin and I might sub spinach for the kale.  Some people like kale more than others.

2 C. sour dough bread, crusts removed
2 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 links mild Italian turkey sausage, casings removed
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1/2 small bunch curly kale, chopped
1 14.5oz. can petite diced tomatoes
1 15.5oz. can chickpeas, drained and rinsed
3/4 C. ditalini pasta
4 C. low sodium chicken broth

Preheat the oven to 400 degrees.  Toss the bread on a baking sheet with 1 tbsp. olive oil and season with salt and pepper.  Bake, tossing halfway through until crisp, 15 to 20 minutes.

Meanwhile, heat the red olive oil in a large pot over medium high heat.  Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes.  Add the onion, carrots, garlic, salt and pepper; cook until almost tender, 6 to 8 minutes. Add kale and cook until just wilted, about 2 minutes. Stir in tomatoes, chickpeas, pasta, chicken broth and 4 cups of water. Cover and bring to a boil., then reduce heat and simmer until kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper..

Per serving: 460 calories, 15g. fat, 30mg. cholesterol, 1088mg. sodium, 58g. carbohydrates, 9g. fiber, 25g. protein