Yogurt Fruit Tart with Pecan Crust

For those of you who love yogurt and fruit for breakfast, here’s a way to work pie into that duo and not call it dessert! Thanks to Food 52 for the awesome idea, recipe and photo!


This recipe makes one 9-inch tart, for breakfast, lunch or dinner.


  • 1 1/2cups raw pecans
  • 1 to 2tablespoons honey
  • 2tablespoons unsalted butter, cold, cut into small chunks
  • 1cup (approximately) Greek goat yogurt (preferably full-fat) — goat mascarpone cheese would also be yummy
  • 1 – 2 Tbsp of maple syrup
  • 2pints or so fresh raspberries (or other berries, or sliced stone fruit)
  1. Heat oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, but stop before it becomes nut butter!
  2. Transfer the pecans to a bowl and blend in the honey — I use my fingers — then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
  3. Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, mix the yogurt with 1 – 2 Tbsp of maple syrup and pour into the crust. Top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!

Watermelon Chevre Appetizers

Thanks to AFoodCentricLife for this recipe and photo! This was possibly the most popular appetizer at a recent party. Shockingly simple, you can do this and amaze your guests. Where else you gonna get a bite that is crisp, fresh, juicy AND creamy, decadent and surprising??

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Serving 6-8 (approximately 16 pieces)


  • 2 small Dulcinea watermelons (or 1 large regular watermelon)
  • 6-8 ounces goat cheese
  • 1-2 tablespoons of milk
  • 1 Persian cucumber
  • A couple of limes


  1. Wash watermelons well. Cut a thin slice off one side to give you a flat surface. Roll melon to flat side (which provides stability for cutting the melon) and cut 1″ wide pieces of watermelon. Lay pieces flat and using a 1 1/4″-1 1/2″ round or square cookie cutter, cut pieces of melon.
  2. With the small end of a melon baller tool, cut little half rounds out of the center of the piece. Whip goat cheese and milk together until creamy. The amount you use will depend on your goat cheese. Place the cheese into a piping bag fitted with a star tip and pipe into the indentations. Garnish with a little slice of cucumber. Place on a flat plate, squeeze lime juice over the top and serve.

– See more at: http://afoodcentriclife.com/watermelon-and-goat-cheese-appetizer/#sthash.gbKDLdPI.dpuf

Pumpkin Chèvre Dip

Vegetarian Pumpkin Dip

This dip is perfect for Superbowl Sunday! Thanks to PopSugar and Anna Monette Roberts for the recipe and photo! Get your dip on.


1/2 small pumpkin, seeds and stems removed
Olive oil
Salt and pepper, to taste
2 cloves garlic, minced
6 ounces chèvre
2 sprigs fresh thyme, leaves only
1 lemon, zest and juice
2 tablespoons toasted pepitas
Flake salt, optional
1 sleeve whole-grain crackers or toasted bread chunks


  1. Preheat oven to 375ºF. Cover a half sheet pan with foil. Inside the sheet pan, coat the inside and outside of the pumpkin with oil and liberally salt. Then place flesh side down on a foil-lined cookie sheet, and roast for 30 minutes or until flesh is tender when pricked with a fork.
  2. Once cool enough to touch, scoop pumpkin flesh out from the skins and place in a food processor. Add chèvre and process until smooth.
  3. Heat a nonstick skillet over medium high heat with 2 tablespoons olive oil. Add garlic and cook for 2 minutes or until golden. Add thyme leaves and cook until fragrant, about 30 seconds to a minute.
  4. Pulse garlic-herb oil and lemon zest into dip. Season with salt, pepper, and lemon juice to taste. Fold in pepitas, reserving a three-finger pinch for garnish.
  5. Transfer dip to a bowl, and garnish with a drizzle of olive oil, pepitas, and flake salt, optional. Serve with pumpkin spice crackers or another cracker of your choice.

Caramel Apple Chèvre Spread

This easy party spread is super satisfying and so easy to make. I love chèvre recipes that go sweet on me, so the spread is just right, IMHO. Enjoy, enjoy. Thank you, Amy!

Author: ©Amy Johnson | She Wears Many Hats
Serves: 8
  • 8 ounces cream cheese or chèvre, or 50/50 combo
  • caramel sauce (homemade or store-bought)
  • toffee bits
  • sliced apples, pears, pretzels for serving
  1. Place cream cheese/chèvre on a serving dish. Pour as much caramel sauce as you want evenly over cheese. Sprinkle with a generous helping of toffee bits.
  2. Serve with sliced apples, pears, or pretzels.

Savory goat cheese, apricot and pistachio appetizers


These herbalicious and fruity chèvre nuggets are studded with toasted pistachios. What could be better?



12 oz. goat cheese, room temperature
2 tsp. finely chopped thyme
2 tsp. finely chopped tarragon
2 tsp. finely chopped chives
Kosher salt and freshly ground pepper to taste
8 dried apricots, quartered
¾ cups finely chopped, toasted pistachios


Mix cheese, herbs, salt and pepper in a bowl. Using your hands, roll mixture into 1″ balls. Using your thumb, make a hole in each ball, press an apricot piece into center, and then mold cheese around apricot; roll in pistachios and place on parchment paper-lined baking sheet. Chill 20 minutes before serving.

Fougasse with Goat Raclette and Garlic Tomatoes

I had some 5-Minute Artisan Bread (what, you’ve never heard of this? Well, go here and get with the program!) dough left in the fridge tonight, as well as melty raclette and oven-roasted tomatoes and garlic in olive oil. So the three ingredients came together in a molten-centered, chewy exterior mediterranean bread classic. My husband ADORES warm bread….what could be better? Details as follows, and don’t worry if you don’t have all the stuffing ingredients….put in the best two ingredients you have, and dive in to the baked goodness!


Bread Ingredients

2 1/2 cups lukewarm water

1 1/2 Tbsp granulated yeast (1 1/2 packets)

1 tsp salt

1 Tbsp sugar

1/4 cup extra virgin olive oil

6 1/2 cups unbleached all-purpose flour

Stuffing Ingredients

1/2 cup grated or sliced Goat Raclette, Gouda, Comte or Fontina

1/4 cup oven-dried tomatoes and garlic in olive oil

Or one of the following, together with your favorite grated cheese:

1/4 cup pitted greek olive

2 Tbsp. capers

4 oz. sliced portabello mushrooms, fried until brown

4 oz. steamed spinach, chopped, squeezed out and well-drained


Mix yeast, salt, sugar and olive oil with water in a 5-quart bowl or lidded food container

Mix in flour without kneading, using a spoon, a 14-cup food processor with dough attachment, or heavy duty stand mixer with dough hook.

Cover loosely (not airtight) and allow dough to rest at room temperature until dough rises and collapses, approximately 2 hours.

Dough can be used immediately after the initial rise, or refrigerated in a lidded (but not airtight) container and used over the next 12 days.

When you are ready to bake the Fougasse, which is just a French word for a bread pocket with slits, preheat the oven to 400 degrees F.

Place an empty broiler or pie pan under the shelf you will be baking on. Grease a cookie sheet or use parchment on the sheet that will hold the bread.

Dust the surface of the refrigerated or room temp dough and split the dough into two halves. You will be using only one half for this recipe.

Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go.

Flatten the mass of dough to a thickness of about 1/2 inch on a wooden board dusted with flour. As you roll it out to achieve the right thickness, try to make the dough a long oval shape. Cut angled slits into the circle of one half of the dough, approximately 2 on each long side and one in the middle.

Place whatever two fillings you choose on the non-slitted side of the dough, trying not to overload the bread. You should have at most two stuffing items. The bread should remain the star.

After stuffing, fold the slitted half of the dough over the non-slitted side with the stuffing. Pinch the edges to seal. The dough should still be fairly sticky, so it adheres easily.

Place the Fougasse onto the prepared cookie sheet. Allow it to rest for 20 minutes on the counter, away from drafts.

Place the cookie sheet with the Fougasse near the middle of the oven. Then pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Check for doneness after 20 minutes, continuing to back, if needed, until the Fougasse is golden brown (maybe five minutes more). The Fougasse will not develop a crackly crust because of the olive oil. But it’s delicious and makes for a wonderful accompaniment to grilled meats or fish, as well as soups.

Okra Cornmeal Cakes with Chèvre and Roasted Tomatoes

I wonder if I somehow have southern blood running through my veins. I love okra, sweet potatoes, collard greens, southern green beans, cornbread and lots of other southern specialties. This recipe is a lovely combination of several of those specialties, and doesn’t it just look spectacular?? Thanks to Annie’s Eats for the fabulous recipe!

Yield: about 14 cakes


For the roasted tomatoes:
1 pint grape or cherry tomatoes, halved
Generous drizzle of olive oil
Pinch of kosher salt
Generous pinch of sugar

For the corn cakes:
2 cups fine yellow cornmeal
2 tsp. baking powder
1 tsp. sea salt or kosher salt
1 large egg, lightly beaten
1½ cups water, plus more as needed
8 oz. okra, stems trimmed and sliced ¼-inch thick
1 jalapeño, cored, seeded and finely chopped
1 clove garlic, finely minced
¼ cup canola oil, for frying

To serve:
About 3 oz. herbed goat cheese
Fresh herbs, for garnish (optional)


  • To make the roasted tomatoes, preheat the oven to 350˚ F.  Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat.  Bake for about 40 minutes, tossing once or twice during cooking.  Remove from the oven and let cool.  If not using immediately, refrigerate until needed.
  • To make the corn cakes, combine the cornmeal, baking powder, and salt in a medium bowl; whisk to blend and set aside.  Combine the egg and water in a liquid measuring cup and whisk lightly.  Add the liquid mixture to the bowl with the cornmeal mixture, and stir just until combined.  Fold in the okra, jalapeño, and garlic until incorporated.  The mixture may seem a bit watery at first, but give it a minute for the cornmeal to soak up the liquid.  If the mixture is too dry, add more water a tablespoon at a time.
  • To cook the corn cakes, heat the oil in a large skillet over medium heat until very warm.  Drop in scoops of the dough mixture, about a scant ¼ cup each, spaced an inch or two apart.  Cook, flipping once during cooking, until both sides are lightly browned, about 3-4 minutes per side.  Transfer the finished cakes to a paper towel-lined rack and repeat with the remaining dough mixture.
  • To serve, place a small dollop of the herbed chèvre on top of each warmed corn cake.  Let it sit for a minute or two to melt slightly, then spread gently over the top of the corn cake.  Top each cake with a few of the roasted tomatoes and garnish with fresh herbs as desired.  Serve immediately.