Recipes from May BC

Salsa-Baked Goat Cheese

1/4 cup pine nuts or coarsely chopped walnuts or pecans (optional)
1 4-ounce log goat cheese (there are flavored goat cheeses available, some of which can be good with the salsa, but think about the flavor combination before making your purchase)
1 3-ounce package cream cheese, softened
1 cup Roasted Jalapeño-Tomato Salsa (use Frontera Double Roasted Salsa at Whole Foods/Jewel)
A tablespoon or so chopped fresh cilantro, for garnish

1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.
2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.

Mini Taco Bites

1 pkg wonton wrappers
1 lb 80/20 ground beef
1 pkg taco seasoning mix
½ c salsa
¾ c shredded cheese
1 T chopped cilantro
2 T sour cream

Preheat oven to 425 degrees F. Press wonton wrappers into mini-muffin cups and bake for about 6 mins (check frequently)…you want them to begin to crisp but not too brown.

Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix, salsa, and ½ c cheese. Spoon beef mixture into wonton cups. Top with another sprinkling of cheese. Bake about 8 minutes more or until tips of wonton are brown and crispy. Garnish with cilantro a dollop of sour cream.

Thanks Jamie!!