"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Goat Cheese and Pesto Bake Recipe

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This recipe for Goat Cheese and Pesto Bake, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
The Myers Family

Category:
Category:

Ingredients:  
Ingredients:  
2 (5.3 oz.) containers soft goats milk cheese
8 oz. jar of basil pesto


Optional Toppings:
c. oil packed sun-dried tomatoes, drained and chopped
c. pine nuts, toasted
c. Parmesan cheese, shredded or grated

Directions:
Directions:
Preheat oven to 350. Spread the goat cheese evenly on the bottom of an 8 x 8-inch baking dish. Then spread the basil pesto over cheese. Next add all, some or none of the following: chopped sun-dried tomatoes, pine nuts, ending with Parmesan cheese. Bake for approximately 20 minutes, until the dip bubbles.

Serve with French bread toasts or crackers.

 

 

 

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