Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 3 peaches, pitted and each cut into 6 wedges
• Cooking spray
• 1 tablespoon extravirgin olive oil
• 1/8 teaspoon freshly ground black pepper
• Dash of kosher salt
• 10 cup trimmed arugula (about 10 ounces)
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

Calories: 100 (36% from fat)

Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)

Protein: 3.9g

Carbohydrate: 13.1g

Fiber: 1.3g

Cholesterol: 7mg

Iron: 0.8mg

Sodium: 183mg

Calcium: 61mg

Laura Zapalowski, Cooking Light, JUNE 2008

Grilled Portobello Goat Cheese Pitas

If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.

Yield 4 servings (serving size: 1 topped pita)

Ingredients

• 1 1/2 teaspoons bottled minced garlic
• 1 teaspoon olive oil
• 4 (6-inch) pita rounds
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 (6-ounce) package portobello mushrooms
• 2 medium tomatoes, cut into 1/4-inch-thick slices
• 1/3 cup (3 ounces) goat cheese
• 1/2 cup chopped fresh basil

Preparation

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

Nutritional Information

Calori es:283 (27% from fat)

Fat: 8.5g (sat 4.7g,mono 2.4g,poly 0.7g)

Protein: 11.9g

Carbohydrate: 39.8g

Fiber: 2.9g

Cholesterol: 17mg

Iron: 2.7mg

Sodium: 731mg

Calcium: 133mg

Alison Lewis, Cooking Light, AUGUST 2004

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Use any combination, or just one type, of your favorite mushrooms for this earthy vegetarian entrée. Crumbled feta cheese makes a fine substitute for goat cheese.

Yield 6 servings
Ingredients

* 1/4 cup chopped fresh parsley
* 1 teaspoon chopped fresh thyme
* 1 teaspoon chopped fresh rosemary
* 2 garlic cloves, minced
* 2 teaspoons olive oil
* 3 cups sliced cremini mushrooms (about 6 ounces)
* 3 cups sliced button mushrooms (about 6 ounces)
* 2 cups sliced shiitake mushroom caps (about 4 ounces)
* 1 cup thinly sliced leek
* 1/2 teaspoon salt, divided
* 1/4 teaspoon black pepper, divided
* 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
* 1 1/2 cups 1% low-fat milk
* 1 cup egg substitute
* 1 1/4 cups (5 ounces) crumbled goat cheese, divided
* 8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
* Cooking spray

Preparation

Preheat oven to 350°.

Combine parsley, thyme, rosemary, and garlic. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Nutritional Information

Calories:273 (29% from fat)
Fat:8.9g (sat 4.4g,mono 2.9g,poly 0.8g)
Protein:17.3g
Carbohydrate:31.9g
Fiber:2.9g
Cholesterol:13mg
Iron:3.9mg
Sodium:766mg
Calcium:174mg

Marie Simmons, Cooking Light, OCTOBER 2004

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

* 1/4 cup balsamic vinegar
* 2 tablespoons honey
* 3 peaches, pitted and each cut into 6 wedges
* Cooking spray
* 1 tablespoon extravirgin olive oil
* 1/8 teaspoon freshly ground black pepper
* Dash of kosher salt
* 10 cup trimmed arugula (about 10 ounces)
* 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
* 2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

Calories:100 (36% from fat)
Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)
Protein: 3.9g
Carbohydrate: 13.1g
Fiber: 1.3g
Cholesterol: 7mg
Iron: 0.8mg
Sodium: 183mg
Calcium: 61mg

Laura Zapalowski, Cooking Light, JUNE 2008

Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

Serves 6.

8 oz soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 tsp coarsely black ground pepper
Fresh lemon juice (optional)
18 1/2-inch thick slices French or raisin baguette, toasted

Place goat cheese in small bowl. Finely grate 1 tsp peel from 1 blood orange; stir peel into cheese.

Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/2 - 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membrane. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 tsp coarsely ground black pepper. Bring to boil over medium heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste with fresh lemon juice, if desired.

do ahead Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini.

Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

kitchen tip To easily cut a blood orange, place the peeled fruit in the freezer for a few minutes until it firms up slightly.

From Bon Appetit, December 2007.