goat cheese

Oven-Roasted Tomatoes Stuffed with Goat Cheese

Tomatoes are coming into season which makes it a perfect time for this delightful side dish. Shop our farm stand vendors, The Cheese People and Mavra’s Greek oil for your ingredients. You can even make this your main dish with a salad and crusty bread from our artisan bakers. Don’t forget the wine from Glunz.


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  • 12 medium tomatoes (3 pounds

  • 1 2/3 pounds fresh goat cheese

  • 1 large egg, lightly beaten

  • 2 garlic cloves, minced

  • 2 tablespoons finely chopped basil

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1/4 cup extra-virgin olive oil


  1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.

  2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.

  3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.

Recipe courtesy of Food & Wine By Alain Coumont l

August 2009

Peach Salad with Tomatoes and Beets

Take advantage of what’s arriving fresh at the Market. Golden beets and a mix of colorful tomatoes offer a dramatic contrast and are a beautiful and tasty base for the tangy-sweet peaches on top. Made with honey from Noni’s Bees, goat cheese from The Cheese People and olive oil from Mavra’s this is a perfect summer evening dish.


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  • 2 medium-sized golden beets

  • 2 medium-sized ripe tomatoes

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice, divided

  • 1 tablespoon honey

  • 1 medium shallot, thinly sliced

  • 3 medium peeled peaches, sliced

  • 3 tablespoons small fresh mint leaves

  • 2 teaspoons fresh thyme leaves

  • 2 ounces goat cheese, crumbled (about 1/2 cup)


  1. Preheat oven to 425°.

  2. Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish; fill dish one-third full with water. Cover with foil; bake at 425° for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes; cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.

  3. Combine remaining 1/4 teaspoon salt, oil, 1 tablespoon juice, honey, and shallot in a medium bowl. Toss peach slices with remaining 1 tablespoon juice. Add peach mixture to honey mixture; toss. Mound peach mixture on top of beet and tomato slices; sprinkle salad with the mint, thyme, and goat cheese.

Recipe courtesy of Cooking Light August 2014

Golden Corn Salad with Fresh Basil

Golden Corn Salad with Fresh Basil

Take advantage of the fresh produce arriving at the Market.  Summer corn can be a sweet treat, and fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.


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  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves


  1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
  2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well.
  3. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

Recipe courtesy of Cooking Light

Twice-Baked Sweet Potatoes with Bacon and Goat Cheese

This is a decadent way to serve sweet potatoes. What’s better than the goat cheese, flavorful bacon and fresh sweet potatoes available at the Market.  Tip: one potato can be enough for at least four people, depending on its size.


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  • 4 large (about 3 lbs. total) orange-fleshed sweet potatoes, scrubbed and halved lengthwise
  •  2 tablespoons olive oil
  •  8 ounces bacon, cut into 1-in. pieces
  •  5.5 ounces fresh goat cheese, divided
  •  2 tablespoons milk or heavy cream
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon pepper
  •  3 tablespoons maple syrup, divided
  • 1 tablespoon chopped chives


1.        Preheat oven to 350°. Prick cut side of potatoes with a fork in a few places. Rub potatoes all over with oil and put on a baking sheet, cut side down. Roast potatoes until tender when pierced with a fork, about 45 minutes. Let cool until you can handle them easily, about 15 minutes (keep the oven on).

2.       Meanwhile, cook bacon in a large frying pan over medium-high heat, stirring often, until very crisp, 5 to 8 minutes, depending on the thickness of bacon. Drain on a paper towel. Roughly chop half the bacon.

3.       Scoop sweet-potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, milk, salt, pepper, and 1 tbsp. maple syrup, and stir just until blended. Spoon into reserved sweet-potato skins, dividing evenly and using all of it.

4.       Bake until potatoes are warm in the center, 15 to 20 minutes. Sprinkle tops of potatoes with unchopped bacon, crumbles of remaining goat cheese, drizzles of remaining maple syrup, and chives.

Recipe courtesy of MyRecipes November 2014

Goat Cheese Crostini with Watermelon-Beet Salsa

Goat cheese from The Cheese People, golden beets from Twin Gardens, watermelon from Geneva Lakes and all the other goodies from the Market make this a spectacular appetizer for your next garden party.


  • 1 small golden beet, trimmed and peeled
  • 1/2 cup diced seedless watermelon
  • 1/4 cup chopped red onion
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 ounces soft goat cheese (about 1/3 cup)
  • 16 (1/4-ounce) slices diagonally cut whole-grain French bread baguette, toasted
  • 4 teaspoons olive oil
  • 2 tablespoons chopped fresh chives


1. Wrap beet in microwave-safe parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; thinly slice. Combine sliced beet, watermelon, onion, vinegar, sugar, salt, and pepper in a small bowl.

2. Spread about 1 teaspoon goat cheese onto each bread slice. Divide beet mixture evenly over bread slices. Drizzle each bread slice with 1/4 teaspoon oil; sprinkle evenly with chives.

Recipe Courtesy of Katie Barreira, Cooking Light

Goat Cheese and Balsamic-Roasted Cherry Crostini

These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese.  The natural sweetness of ripe summer cherries is deepened by oven-roasting in a balsamic glaze.  Watch for scrumptious cherries to arrive at the Market from our Michigan fruit farmers. Pick up the goat cheese from The Cheese People and crusty bread from our artisan bakers.  And, don’t forget to check out the fine selection of oils and vinegars from Wildtree and Tastefully Simple.


  • 30 (1/2-inch thick) slices baguette or other crusty bread
  • 1/4 cup extra-virgin olive oil
  • 2 pounds ripe cherries (about 4 cups), pitted and halved
  • 2 teaspoons canola or grapeseed oil
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 pound mild fresh goat cheese, at room temperature


1.   Adjust oven rack to middle position and preheat oven to 350°F. Place baguette slices on a baking sheet and drizzle with 1/4 cup olive oil. Bake until lightly browned and crisp, about 8 minutes. Let cool.

2.   Increase oven temperature to 400°F. In a baking dish, toss cherries with canola oil and balsamic vinegar and season to taste with salt and pepper. Roast cherries, stirring occasionally, until juices have mostly evaporated and cherries are tender, about 40 minutes. Let cool.

3.   Spread each toast with about 1 tablespoon goat cheese. Top each with 4-5 cherry halves and a spoonful of cherry juices, transfer to a platter, and serve immediately. 

Recipe courtesy of Lauren Rothman serious eats