(Serves Four)

12 large white or crimini mushrooms
½ cup Extra Virgin Olive Oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups Laura Chenel’s Chef’s Chevre
1 cup Basil Pesto (purchased, or your own favorite recipe)
½ cup pine nuts, (toasted for about 5 minutes
    in a 350 F oven – watch carefully)
2 cups mixed salad greens
1 basket of cherry tomatoes (sun golds are a personal favorite), top off and rinsed
1 bunch radishes, rinsed and topped and tailed (if you prefer – or if tops are nice, leave them on).

Wipe mushrooms clean of debris with a damp paper towel (break off stems)
Toss mushrooms with olive oil, salt and pepper, roast top down in a 350 F oven for 5 minutes.

Turn mushrooms upside down and drain moisture that has gathered inside the cup of the mushroom.

Mix Chef’s Chevre with pesto using a whisk or spatula.
Fill mushrooms with a scoop of mixture (can use spoon or cookie scoop), divide evenly among the mushrooms.

Put mushrooms under a medium broiler until cheese browns – 2 to 3 minutes.
Toss greens with your favorite vinaigrette and distribute over bottom of plate as a “liner”

Place mushrooms on plate, garnish with radishes and cherry tomatoes, sprinkle with pine nuts.
Enjoy!

 

(Makes 16 appetisers)

½ cup of Laura Chenel’s Chef’s Chevre
2 Japanese eggplants
¾ c. pesto (can use prepared or your favorite recipe)
½ c. toasted pine nuts
1 T. Kosher Salt
¼ c. Olive Oil

Slice eggplant lengthwise into 1/8 “ slices
Salt eggplant and let purge for ½ hour – Blot dry
Toss with olive oil
Grill until eggplant is tender – Remove from grill and hold at room temperature
Spread eggplant slices with Laura Chenel’s chevre, top with pesto and toasted pine nuts
Roll and secure with toothpick

*These can be served plain at room temperature or warm with a marinara sauce.