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David  formerly a very serious and professional Executive Chef...

...has much more fun now as the not-so-serious (but still very professional) Cheesemaker at Black Mesa Ranch.

"As a professional chef I loved using fresh goat cheese in recipes and I still do.  It's natural versatility make it a welcome ingredient in both traditional dishes, modern interpretations of the classics or innovative new culinary creations.

As time allows, I will be developing this page with my favorite recipes to make with our various cheeses.  I hope you'll enjoy them as much as I do. "

- David

To purchase the fine goat cheese products in these recipes click here.


Salads & Appetizers - Main Courses - Breads - Desserts

Salads and Appetizers


Baked Goat Cheese Crostini

Yield: 3 or 4 as appetizer

6 oz         BMR Plain Fresh Goat Cheese

¼  Cp.    Fresh Bread Crumbs

1 Tbsp     Pine Nuts (Pignoli), Chopped

2 Each    Garlic Cloves

¼ Cp      Extra-Virgin Olive Oil, Divided

1 ea        Baguette

1.     Form goat cheese into a ¾-inch thick disc.

2.     Combine bread crumbs and chopped pine nuts in a small dish.

3.     Pat bread crumb mixture evenly onto goat cheese disc and set aside.

4.     Caramelize garlic by sautéing the cloves in the olive oil over medium heat for about 15 minutes, until golden.  Set aside to cool.

5.     Heat the oven to 300° F.

6.     Slice baguette in 1/4-inch thick pieces at an angle, about 4 inches long (for toasts).

7.     Take the olive oil in which the garlic cloves were sautéed and brush both sides of each bread slice with it.

8.     Place the bread on a sheet pan and bake them at 300 degrees F for about 20 minutes, until light brown. Remove from oven and let cool to room temperature.

9.     Increase oven heat to 450 degrees F.

10.  Place goat cheese on a cookie sheet and bake for 3 to 4 minutes, until bread crumbs turn a light golden color and cheese begins to puff. Remove the cheese from the oven and transfer to a serving plate or platter.

11.  Sprinkle caramelized garlic over baked goat cheese and drizzle with any remaining garlic olive oil.

12.   Surround the cheese with the toasts and serve right away.


Mixed Greens with Goat Cheese Dressing

6 oz         BMR Plain Fresh Goat Cheese, At Room Temperature

¼ Cp      Buttermilk

2 Tsp.      White Wine Vinegar

1 Tsp.      Dijon Mustard

1 Tsp.      Fresh Thyme, Minced

1 Tsp.      Fresh Parsley, Minced

Pinch      Grated Lemon Zest

To Taste  Salt and Pepper

Mixed Greens

1.     Whisk all ingredients (except the greens) together in a small bowl. Thin if necessary with additional buttermilk.

2.     Taste and adjust the seasoning. Use immediately or cover and refrigerate.

3.     Toss mixed greens with the dressing and serve immediately.


Baked Goat's Cheese Appetizer With Shrimp & Basil

2 Ea        Sheets Filo Pastry, Thawed

1 Ea        Large Garlic Clove, Crushed

10 Ea       Fresh Basil Leaves, Chopped Fine

1 Oz        Pine Nuts

1 TBS       Walnut Oil

2 Oz        Parmesan Or Other Grating Cheese, Grated

4 Oz        Shrimp, Raw, Chopped

6 Oz         BMR Plain Fresh Goat Cheese

4 Oz        Butter, melted

1.     Combine the garlic and basil with a pinch of salt.

2.     Pound the nuts in mortar with a pestle and add the oil and the basil and garlic mixture.

3.     Stir in the Parmesan and chopped shrimp.

4.     Slice the chèvre into 4 pieces.

5.     Cut each sheet of filo in half, brush with melted butter and place one slice of the goat cheese in the center.

6.     Spoon ¼ of the shrimp mixture over each.

7.     Brush edges of pastry with melted butter and wrap up to form a parcel.

8.     Place on a baking sheet and brush, again, with butter.

9.     Bake at 400°F for about 20min.

Serve warm.  A bed of fancy mixed greens makes a nice presentation for this elegant appetizer.

Main Courses


Pasta with Goat Cheese, Asparagus, and Sundried Tomatoes

Super easy, fast and very classy meal.

Yield: 6 servings

1 pound pasta (penne, fusilli or rotini all work well for this recipe)

1/4 cup olive oil

1 pound asparagus spears, cut into ½ to ¾” pieces

2 large cloves fresh garlic, minced

¼ cup chopped sundried tomatoes in olive oil*

8 oz ounce BMR fresh goat cheese

¼ cp fresh basil, chopped

1.      Cook pasta in large pot of boiling salted water until al dente.

2.      In the mean time, sauté the asparagus and garlic in the olive oil over high/medium high heat until they are barely tender and take on just a bit of color.

3.      Remove from the heat and mix in the sundried tomatoes.

4.      Drain pasta, reserving  about 1 cup of the cooking liquid.

5.      Combine the hot pasta and the asparagus mix.

6.      Crumble in the goat cheese along with about 1/4 cup reserved cooking liquid to bowl and toss everything to mix.  The cheese will melt and make a lovely sauce.   If the sauce is too dry, add more of the reserved liquid as necessary.

7.      Stir in the basil.

8.      Season to taste with salt and pepper.

9.      Serve.

* If you choose to use dry sundried tomatoes rather than the kind marinated in olive oil, pre-soak them in a little warm water for about 10 minutes before adding to the recipe.


Goat Cheese, Zucchini & Bacon Tart



1 ½ cups flour

1/4 teaspoon salt

8 tablespoons butter (chilled and cut into small pieces)

1 large egg yolk mixed with 2 tablespoons ice water plus extra ice water as needed


3 large eggs, lightly beaten

6 ounces Black Mesa Ranch Fresh Goat Cheese (room temperature)

1/2 cup heavy cream

1/4 cup sour cream

Salt and cayenne pepper to taste


4 slices thick country bacon

2 medium zucchini sliced about 3/8 inch thick

¼ cp chopped fresh chives



  1. Pulse the flour, salt and butter in a food processor until dough resembles coarse meal.
  2. With machine running, add egg mixture through feed tube.
  3. Then gradually add 1 to 2 more tablespoons ice water through tube until dough is just moist but not lumping together.
  4. Form the dough into a ball and place on a lightly floured work surface and knead gently a few times just until it sticks together.
  5. Form dough into a disk, wrap in plastic wrap and refrigerate 30 minutes.
  6. Roll dough out on lightly floured surface into a 14- inch round.
  7. Transfer it to 9-inch tart pan with removable bottom and trim any overhanging dough to 1 inch.
  8. Fold overhanging dough in and press to form double-thick sides, rising about ½ inch above sides of pan. Pierce bottom of dough with fork.
  9. Wrap tart in plastic wrap and freeze 30 minutes.
  10. Bake @ 400 F. about 20 minutes until crust is golden brown, piercing with fork if dough bubbles up.
  11. Remove from oven and cool 5 minutes.


  1. In a bowl, whisk together eggs, cheese, cream, sour cream, salt and cayenne pepper.
  2. Pour into the shell and bake @ 375 F. about 20 to 25 minutes until filling is set.
  3. Remove from oven and cool for 10 minutes.


  1. In a large, heavy skillet set over medium heat, fry bacon until crisp. Drain on paper towels and crumble coarsely.
  2. Return pan to medium heat. When hot, add the zucchini slices in a single layer to some of the bacon drippings and sauté for 4-5 minutes, turning several times, until golden and tender.
  3. Drain zucchini on paper towels and season with salt.
  4. Continue with remaining zucchini, adding more bacon drippings if needed.

Assembly and Serving:

  1. Arrange zucchini on top of tart in concentric circles.
  2. Sprinkle with bacon and chives.
  3. Serve warm immediately or at room temperature. Tart can be prepared up to 4 hours ahead; leave uncovered at cool room temperature.

  Serves 4 as a main course or 6 to 8 as an appetizer.


Greek Shrimp with Feta Cheese 

3 cups fresh plum tomato concassé (peeled, seeded, chopped) (about 2 lbs as purchased)

2 oz extra virgin olive oil

2 teaspoon fresh garlic, chopped fine

2 oz seafood stock or clam juice

1 oz dry white wine

1 TBS fresh oregano, chopped fine

1 teaspoon dried hot red pepper flakes

2 tablespoons capers, drained

Salt and freshly ground pepper to taste

3 tablespoons butter

24 ea 16-20 shrimp

8 oz Black Mesa Ranch Feta cheese 

  1. Preheat the oven to 350 degrees F.
  2. Put the tomatoes in a saucepan and cook until reduced to about 2 cups, stirring to prevent scorching.
  3. Shell and de-vein the shrimp.
  4. Sauté the garlic in the olive oil until cooked but not brown.
  5. Add the tomatoes, stock, wine, oregano, pepper flakes, capers, and season to taste with the salt and pepper.
  6. Sauté the shrimp very briefly (less than 1 minute) in the butter just to pink them up a little.
  7. Take half of the tomato sauce and divide it between four individual baking dishes.
  8. Arrange 6 shrimp in each dish on the sauce.
  9. Napé each dish with the butter and juices in which the shrimp were cooked, dividing it equally between them.
  10. Spoon remaining tomato sauce over the shrimp.
  11. Crumble the feta cheese and scatter it evenly over each dish.
  12. Bake until bubbling hot, about 10 to 15 minutes. Yield: 4 servings


 BMR Sausage and Goat Cheese Lasagna

1/2 lb        Italian sausage

1/2 lb      ground beef

1 ea        onion, chopped

3 ea        garlic cloves, minced

1/4 tsp    crushed red pepper flakes

2 qts        fresh concasseed or canned crushed tomatoes

2 TBS       tomato paste

1 tsp        dried oregano

1 tsp        dried basil

Black pepper and salt to taste

2 lbs        BMR fresh goat cheese

1 cp        Parmesan cheese

1 ea        egg, beaten

1/3 cp     minced fresh parsley

12 oz       lasagna noodles, cooked, rinsed, drained

 1 lb        BMR Boule cheese, shredded


1.     Cook sausage, beef, onion, garlic and pepper flakes until meat is no longer pink and vegetables are tender; drain off any excess grease.

2.     Add tomatoes, tomato paste, sugar, oregano, basil, salt & pepper; bring to a boil.  Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally, 

3.     Combine the fresh goat cheese, ½ cup Parmesan cheese, egg, parsley, and ground pepper to taste.

4.     Lightly oil a 13-in.x9-in.x 2-in. baking dish

5.     Layer a fourth of the noodles, a third of the fresh cheese mixture, a fourth of the meat sauce and fourth of the shredded Boule cheese.

6.     Repeat layers twice.  Top with the remaining noodles, sauce and Parmesan.

7.     Cover and bake at 400 degrees for 45 minutes. 

8.     Sprinkle with remaining Boule; bake, uncovered, 10 minutes more. 

9.     Let stand 15 minutes before serving.  Yield:  12 servings.



For the dough :

3 cp        flour

1 cp        warm water

2 tbls       olive oil

1/2 tsp    oregano

dash       salt

Mix ingredients; knead for about 2-3 minutes; adding more flour if needed until dough doesn't stick to the hands.  Divide into 3 equal parts.

the filling :

2 ea        shallots, chopped

1/3 cp     fresh parsley, finely chopped

2 cp        BMR feta cheese, crumbled

1/3 cp     freshly grated Romano cheese

1/2 cp     heavy cream

3 each    eggs, beaten

salt, pepper, thyme to taste

1.     Combine all of the filling ingredients except the eggs. Heat until the cheese starts to melt. 

2.     Allow to cool to room temperature; then mix in the beaten eggs.

3.     Lightly oil a 8x12 deep baking pan.

4.     Roll out the 3 dough balls- so that each one is a bit bigger than the prepared pan

5.     Place the first layer of dough in the pan, with ends hanging over the pan rim - add half the filling - follow on with the second dough layer -add the rest of the filling - finish off with the last dough layer; fold the dough layers together and crimp lightly. 

6.     Pluck a few holes in the pie, making sure you go through the second layer of dough.

7.     Bake for about 45 minutes at 400F.


Pork Loin Cutlets With Goat Cheese and Apricot Stuffing

4 Oz           Pancetta or Lightly Smoked Bacon, Diced

8 Oz           BMR Fresh Goat Cheese, Softened at Room Temperature

½ Cp         Dried Apricots Finely Chopped

1 Tsp          Herbes De Provence

1 Tsp          Garlic; Minced

2 Lb           Boneless Pork Loin

To Taste     Salt And Pepper

2 Tbsp        Olive Oil

1 Cp          Zinfandel

2 Tbsp        Shallots; Finely Minced

2 Cp          Meat Stock (Preferably Pork, But Chicken Is OK)

2 Tbsp        Unsalted Butter

To Taste     Salt And Pepper

1.      Sauté the bacon until almost crisp.

2.      Add the garlic and cook to soften.

3.      Add the apricots and herbs de Provence, mix in and remove from the heat. 

4.      Drain off any extra bacon fat (reserve) and cool to room temperature.

5.      Cut the pork loin into 4 nice cutlets, then, with a long, narrow-bladed knife, make a pocket in the side of each cutlet.  Keep the entry hole as small as possible.

6.      Mix the goat cheese into the sautéed bacon mix.

7.      Pipe the cheese filling into the pocket of each cutlet using a pastry bay with plain tip

8.      Season each cutlet with salt, pepper and a bit of Herbes de provence.

9.      Heat the reserved bacon fat with the olive oil over high heat and sear both sides of each cutlet well.

10.    Move cutlets to a 375°F oven to finish (should take about 10 minutes to reach 165°F, depending on the final thickness of the cutlets) while you make the pan sauce.

11.    Sauté the shallots lightly in the pan drippings form the cutlets.

12.    Deglaze the pan with the zinfandel, scraping up all the little brown bits into the sauce.  Cook to quickly reduce the liquid by 70% - to about 3/4 of a cup remaining.

13.    Add the stock and return to a boil.  Reduce again to about 1 cup.

14.   Whisk in butter, a little nut (piece) at a time.  Sauce should be glossy and slightly syrupy.  Adjust seasonings to your taste.

15. Remove the cutlets form the oven and slice into 5 or 6 pieces and serve with the reduction pan sauce.


BMR Goat Cheese & Caramelized Onion Pizza

Yield: 1, 12" pizza
This is a very versatile recipe.  Use your favorite thick tomato sauce in place of this one (I often use a rich tomato-meat sauce) and vary the toppings to suit your tastes.

For the Sauce

2 tablespoons olive oil
2 red bell peppers, de-steed and rough chop
1 large Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 tsp dry crushed hot red peppers
2 cups canned plum tomatoes, with juice, pureed
Salt and pepper

  1. Heat oil in a medium saucepan over medium heat.
  2. Add the red bell pepper and cook until lightly browned.
  3. Add onion and garlic and cook until soft.
  4. Add the tomatoes and cook until thickened.
  5. Season with salt and pepper, to taste.
  6. Puree in a food processor until smooth. Let cool.
For The Crust

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1/4 cup Semolina flour
1 1/2 cup (approx) Bread Flour
1 1/2 teaspoons salt
2 teaspoons olive oil

  1. Whisk together the yeast and 1/4 cup of the warm water in a mixing bowl and let sit for 5 minutes to proof.
  2. Add the semolina and mix.
  3. Add about 1 1/4 cp of the bread flour, olive oil and salt and mix.  Dough will be quite wet still.
  4. Transfer the dough to a floured surface and knead until smooth, adding only as much more flour as necessary to make a smooth, elastic dough.
  5. Place in lightly oiled bowl, turning the dough to coat it all. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours
For The Rest...

1 TBSP olive oil
1 large Sweet Onion
8 ounces BMR Boule (1 Baby Boule or 1/2 a full Boule) thinly sliced
12 ounces BMR Fresh Goat Cheese (plain)
2 tablespoons chopped fresh basil leaves

  1. Heat the oil in a sauté pan/skillet over medium heat.
  2. Add the onions and a generous seasoning of salt and pepper. Toss to coat well.
  3. Cook, tossing occasionally, until the onions are very soft and are caramel brown all over; this will take about 45 minutes.
  4. Remove the onions from the heat and let cool.
  5. Preheat the oven to 450 degrees.
  6. Use a rolling pin to roll each ball into a ~ 12 inch circle and place it on a sheet pan lightly dusted with semolina flour.
  7. Spread the sauce on the pizza
  8. Top with the sliced Boule, then crumble on the fresh goat cheese.
  9. Add the caramelized onions and finally the basil.
  10. Bake 12 to 15 minutes, or until golden brown on top and bottom


Scalloped Gold Potatoes with Goat Cheese

Yield: 8-10 servings   

2 Cp       Heavy Cream

1 Cp       Chicken or Vegetable Stock

1 Cp       Dry White Wine

½ Cp      Shallots, Minced

2 clove   Garlic, Minced

1 Tbs       Herbes De Provence

1 Tsp       Salt

½ Tsp      White Pepper, Ground

1 Lb         BMR Fresh Goat Cheese

4 Lbs       Yukon Gold (or similar) Potatoes, Washed Well,  Thinly Sliced

1.     Preheat oven to 400 degree.

2.     Combine all of the ingredients except the cheese and potatoes, and bring to simmer over medium-high heat.

3.     Whisk in half of cheese, mixing until smooth.

4.     Toss the potato slices in the sauce then transfer to a buttered 13 by 9 by 2-inch glass baking dish, spreading evenly.

5.     Cover with foil and bake 15 minutes.

6.     Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.

7.     Dot potatoes with remaining cheese and bake just until cheese softens, about 5 more minutes.

8.     Remove from oven and let cool 10 minutes, or so, before serving.




1   Cp     Goat  Milk

1   Cp     Golden Raisins

1   Tbsp   Fresh Rosemary, Minced

2 Oz        Butter

1 3/4  Cp All-Purpose Flour

½  Cp     Sugar

2  Tsp      Baking Powder

¼  Tsp     Salt

pinch      White Pepper

1 Lg         Egg

4 Oz        BMR Fresh Goat Cheese

1.    Combine the milk, raisins, and rosemary in a small saucepan and simmer for 2 minutes.

2.     Remove from heat, add butter and stir until melted. Let cool.

3.     Combine dry ingredients in a large bowl. 

4.     Beat the egg into milk and raisin mixture.

5.     Add the egg mix to the dry ingredients and mix lightly until the dry ingredients are just moistened.

6.     Fill 12 greased muffin cups about 1/3 full with the batter.

7.     Place 2 teaspoons of goat cheese in center of batter in each cup. 

8.     Cover cheese with remaining batter, dividing between each of the muffin cups. 

9.     Bake approximately 20 minutes in a preheated 350° F. oven until brown and springy in the center.

10.  Serve muffins hot or cool.



Strawberry Cheese Pie


1 Each 10' Pie Shell. Baked
... for Filling & Topping...
8 Ounces Black Mesa Ranch Fresh Goat Cheese, Room Temperature
1/2 cup Sugar
1 Teaspoon Vanilla
1 Pint Heavy Cream
2 Tablespoons Instant Vanilla Pudding mix (dry)
1 Pound Fresh Strawberries, Cleaned and Sliced
... for Glaze ...
12 Ounces Fresh Strawberries, Cleaned
1 cup Ounces Sugar
3 Tablespoons Corn Starch
As Needed Lemon Juice


  1. Beat the cheese with the sugar and vanilla until very light.

  2. Whip the cream with the instant pudding mix and a little sugar until firm.

  3. Fold the whipped cream into the cheese mix.

  4. Fill the pie shell with the filling , smooth the top.

  5. Arrange the sliced berries attractively on the top of the cheese filling.

  6. Refrigerate the pie.

  7. Combine the remaining berries and sugar in a sauce pot and heat while
    mashing the berries. Bring to a boil

  8. Add enough lemon juice to the cornstarch to make a thin paste then add it
    to the cooking berry mix. Cook until the glaze thickens and clears.

  9. Strain and cool the glaze slightly

  10. Spoon/brush/drizzle the glaze over the top of the berries on the pie.

  11. Chill thoroughly before serving.

Recipe Note:  freely substitute other fresh berries, stone fruits or combinations for virtually unlimited variations of this pie.


Abby's BMR Chèvre Cheesecake

Abby is Pastry Chef at the JW Marriot Starr Pass Resort, Tucson, AZ


18 Ounces Black Mesa Ranch Fresh Goat Cheese, Room Temperature

18 ounces Cream cheese, room temperature

1 1/2 cup Sugar

6 eggs

3 cups heavy cream

1 Tablespoon Vanilla

a drizzle of 100 year balsamic vinegar (at serving)


  1. Line an 8" round pan with parchment paper

  2. Beat the cheese with the sugar until very light.

  3. Beat in the eggs one at a time, scraping down the bowl frequently.

  4. Add the cream and vanilla, mixing on low just until well incorporated.

  5. Lightly spray the prepared pan with cooking oil and pour in the batter.

  6. Bake @ 300F in a hot  water bath, covered with foil for 40 minutes.

  7. Remove foil and bake an additional 5 minutes. Remove from oven, cool and chill overnight.

  8. Turn out onto plate (dip bottom of pan in hot water or a heat gun or hair dryer can be used to help the cake slid out freely).

  9. Slice and drizzle pieces with balsamic vinegar as serving.


Goat Cheese Chocolate Truffles

Yield: about 25 truffles
6 Oz        Fine-Quality Semi- Or Bitter-Sweet Chocolate, Chopped Fine

6 Oz        BMR Fresh Goat Cheese

2 Tbsp     Confectioners' Sugar

1  Tsp      Vanilla Extract

¼ Cp.     Unsweetened Cocoa Powder

1.     Melt the chocolate in the microwave at a medium low setting, heating for 10 seconds at a time and stirring between heatings, just until all of the lumps are gone.  Place the chocolate in a draft-free place to cool slightly

2.     Beat together the goat cheese,  confectioners' sugar, and vanilla until the mixture is light and fluffy.

3.      Mix in the chocolate until the ingredients are all combined well.  Chill, covered, about 1 hour until firm.

4.     Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder.

5.     Chill the truffles until firm, about 30 minutes.


   Goats Milk Eggnog Fudge

   1  Lb  Sugar

  3 Ozs  Corn Syrup

  1 Qt  Goat Milk

  3 Ozs  Butter

  0.25 Tsp Salt

  0.5  Tsp  Eggnog Flavor or vanilla (optional)

   0.5 Tsp Nutmeg

  10  Ozs  Chopped White Chocolate or White Chocolate Chips (We like Callebaut from Belgium)

 1) Line a 8" square cake pan with plastic wrap (hint: a quick spritz of cooking spray will help adhere the plastic smoothly to the pan)

2) Combine all of the ingredients except the white chocolate in a deep, heavy-bottomed pot.

3) Bring the mixture to a boil, stirring until smooth

4) Boil mixture to 240*F. (NOTE: temperature will vary with altitude = Subtract about two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level.)

5) Remove the pot from the heat and add the chocolate a handful at a time, stirring until smooth.

6) Pour the mixture into the lined pan (do this fairly quickly, as once it starts to cool, the fudge will be much harder to pour)

7) Cool the fudge overnight, until firm.

8) Cut it into serving-size pieces.

9) For best result: Wrap airtight, and store at room temperature for a day or two  to meld and ripen (IF you have the patience!)

 Yield:  1, 8x8" pan