en bon goût

Black Bean & Goat Cheese Quesadillas

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 15 oz. can black beans, rinsed and drained
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/4 cup chopped cilantro
• 6 oz. goat cheese, softened
• 6 flour tortillas

Heat olive oil until hot, but not smoking. Add onion and sauté until soft. Add black beans, cumin, chili powder, and 1/4 cup of water. Simmer until all water has evaporated. Remove from heat. With the back of a fork, mash the beans and combine the mixture. Add cilantro and season with salt and pepper. Spread on a tortilla and drop dollops of goat cheese. Cover with another tortilla. Brown each side in an oiled skillet over medium high heat. Cut into eight pieces and serve with a dollop of guacamole on top.

Serves 8 as an appetizer or 3 as a main course.

Add comment July 2nd, 2007

Goat Cheese Toasts with Walnuts, Honey and Rosemary

Ellen found this recipe in the November 2006 issue of InStyle magazine. We made these as a quick appetizer and we will be sure to serve them again at our dinner party in February. The honey adds the perfect amount of sweetness just at the finish. The rosemary flavors poke right through the subtle goat cheese. I paired them with a 2002 Constant Vineyards Diamond Mountain Vineyard Cabernet Sauvignon. The pairing was decent, albeit a blind one. The wine may be a bit too dry to pair with these flavorful toasts.

Continue Reading Add comment January 1st, 2007