Crumbled Goat Cheese Provencal Mini Tacos Recipes

CRUMBLED GOAT CHEESE PROVENCAL MINI TACOS RECIPE

Steps:

• * Place Scoops on sheet tray.
• * Fill each scoop with 1 teaspoons guacamole.
• * Top each filled scoop with 1 teaspoons salsa.
• * Sprinkle Alouette® Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
• * Serve as a passed hors d'oeuvre.
• Alternative serving suggestions: Top with Alouette® Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.

MINI TACOS

Steps:

• Cook hamburger until browned.
• Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
• Simmer for 3-5 minutes.
• Press wonton wrappers into mini muffin cups.
• Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
• Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
• Serve with extra salsa, sour cream, olives and guacamole if desired.
• ENJOY!

TOMATO GRATIN

Steps:

• Heat the oven to 350 degrees. Lightly coat a shallow 2-quart baking dish with olive oil or cooking spray.
• Arrange 4 slices of bread over the bottom of the baking dish, tearing to fit. Top with half the tomato slices. Sprinkle the garlic over the tomatoes, then sprinkle with half the chives. Season with salt and pepper. Crumble the goat cheese or feta over the chives and drizzle with half of the oil. Top with remaining bread slices, pressing firmly to fit. Arrange remaining tomato slices on top, then sprinkle with the remaining chives, the parmesan cheese, and additional pepper to taste. Drizzle with remaining 1 1/2 teaspoons oil. Bake for 40-45 minutes or until the cheese on top is golden and the tomatoes are soft.

SPINACH SALAD WITH APRICOT VINAIGRETTE

Steps:

• To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
• To make salad: Add all salad ingredients to a large bowl; toss to mix.
• Drizzle Apricot Vinaigrette over salad; toss to coat.
• Season to taste with salt/pepper if needed.