Spinach Salad with Baked Humble Heart Farms Goat Cheese


8 cups baby spinach, rinsed and dried
1 tablespoon butter
1 clove garlic, crushed
1/4 cup plain bread crumbs
4 (or more) ounces Humble Heart Farms goat cheese,
8 tablespoons balsamic vinegar
8 tablespoons olive oil

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Prep: 15m Cook: 5m Ready in 20min

Arrange the spinach on four plates.

In a skillet, melt butter over medium heat, and add crushed garlic. Cook and stir until slightly golden. Stir in breadcrumbs. Drop the goat cheese slices into the breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture.

Place a slice or two of goat cheese on each serving of spinach, and drizzle the salads with olive oil and balsamic vinegar.

Inspired and copied from Allrecipes.com

Baked Humble Heart Farms Goat Cheese Dip

An easy 25 Minute Recipe that will serve 6 (or 4 hungry Alabama fans)


3 (4-ounce) containers of Humble Heart Farms goat cheese, at room temperature

4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Kosher salt
Toasted baguette slices, for serving

Preheat the oven to 400 degrees F. Combine the Humble Heart Farms goat cheese, cream cheese, parmesan and 2 tablespoons of olive oil in a food processor and season with pepper; puree 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 tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and ½ taspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

Photograph by Andrew Purcell

Recipe courtesy of Food Network Magazine