Which is why it seems so amazingly unfair that I have lived in Texas for most of my adult life. Lest this turn into another whine about the four states where I would prefer to hang my Calphalon pots we will move right along to the post for today..

If you make these small they are great appetizers. If you make them a little larger they are a breakfast roll. Either way they are amazing. You can make this simple if you want and buy frozen pizza dough but it is simple to make and much better homemade.

The chewy dough holds creamy, piquant chevre, tangy cranberry, and a bite-ya-back touch of black pepper. It is an unexpected combination that really works. You can use the filling in puff pastry, phyllo nests, and other doughs for a change of pace, or you can make it really easy and serve it on crackers. Everyone needs a quick go-to appetizer recipe and this one may end up being yours.

Chevre, Cranberry, and Black Pepper Appetizer Pizzas

• 1 lb chevre (goat cheese)
• 1/2 cup dried cranberries
• 1 tsp cracked black pepper
• 1 tablespoon orange zest

Break up into a glass bowl. Mash together gently with a fork. Cover and allow flavors to blend for thirty minutes to an hour.

Pizza Dough: I still like the Daring Bakers Pizza Dough we did last autumn, but if you are looking for more here are several:

• Part wheat pizza crust
• Alton Brown’s Pizza Crust
• Epicurious Pizza Crust

Instructions:

Follow the dough instructions to the shaping. Break off egg sized balls of dough (or a little smaller) and form into small rounds on baking sheet. Allow to rise for 30 minutes. Gently make a well in the centers and add the chevre mixture by tablespoons. Bake at 375 for ten minutes or until done.

This will make about 24, depending on the size.

Post from: Baking Delights

Now, you ask, why oh why would I give a pasta dish a french moniker? Simple. Classic french ingredients. Chevre, spinach, lavender buds… You can substitute more cream cheese for the chevre but it won ‘t be quite as tangy. If you can find a local dairy that makes homemade chevre then go for itl. That is what I use.

This is my entry to Presto Pasta for this week, hosted by Sara of I’m a Food Blog.

Pasta avec Trois Fromages

• 1 lb pasta, your choice, cooked and drained
• 4 oz. of fresh chevre
• 4 oz. of cream cheese
• 4 oz. raclette or mozzerella
• 1 lb fresh baby spinach
• 1/4 cup culinary grade lavender buds
• 1 1/2 cup half and half or raw goat’s milk
• 2 tbs unsalted butter
• salt and pepper to taste

1. Preheat the oven to 375F
2. Place the pasta in a buttered casserole.
3. Mix in the spinach, no need to cook.
4. Soften the chevre, cream cheese and raclette in the microwave and stir in the milk. Microwave until smooth.
5. Add the lavender buds, salt and pepper.Pour over the pasta.
6. Bake for 35 -40 minutes until top is crusty

serves 6

Post from: Baking Delights