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Fresh Goat Cheese with Herbs and Pesto Rosso

(Adapted from several of Patricia Well’s recipes in “Patricia Wells, At Home In Provence”, and “The Paris Cookbook”.)

Serves 12 as a starter


1 round log of fresh goat cheese,  8 to 10 oz.
4 tablespoons of minced chives or green onions
2 sprigs of fresh rosemary, leaves removed and minced
4 to 6 leaves of flat-leaf Italian parsley, minced
1 or 2 small shallots, minced
2 cloves of garlic confit, or roasted garlic, minced (optional)
freshly ground black pepper to taste
extra-virgin olive oil
Pesto Rosso, Olive-Oil-Poached Tomatoes (recipes below), or your favorite tomato sauce
oil cured black ripe olives

Combine the goat cheese, chives, rosemary, parsley, shallots, garlic (if using), pepper and 2 teaspoons of extra- virgin olive oil in the bowl of a food processor and blend.  Add  additional olive oil slowly, if the cheese is too firm.  Spoon the mixture into an oven proof serving dish or individual ramekins and cover with a thin layer of the Pesto Rosso.  You can cover them and keep at room temperature for several hours until you are ready to serve. When ready to serve place them under a preheated broiler for about 1 minute or until the Pesto Rosso bubbles. Top with oil cured black ripe olives and serve with crostini, toast or crackers.


Pesto Rosso

(This recipe is adapted from Patricia Well’s recipe for Sun-Dried Tomato Paste in her book “The Paris Cookbook”).


2 to 3 ounces of Amore Sundried Tomato Paste
    or 10 sun-dried tomatoes, chopped
2 cloves of garlic confit, sliced (if using fresh garlic, just use one clove)
2 tablespoons flat-leaf  Italian parsley, chopped
2 green onions, green and white part, chopped
2 sprigs fresh thyme, leaves removed and chopped
1 sprig fresh rosemary, leaves removed and chopped
1/2 teaspoon crushed red pepper flakes, (optional)
salt and pepper to taste

6 teaspoons extra-virgin olive oil (you may need more)

Combine the ingredients in the bowl of a food processor and process until you achieve your desired consistency.  If you are using the tomato paste it will be smooth but if you use the sun-dried tomatoes you may wish to stop when it is still a bit chunky.  Add additional olive oil if needed. The paste can be stored in the refrigerator, covered with a film of olive oil, for up to 1 month.  If refrigerated, bring to room temperature and stir in the olive oil before using.