5 Peppercorn Chevre Crostini


12 slices small French baguette, toasted
4 oz. container Mountain Lodge Farm Crushed 5-Peppercorn Chèvre
3-4 Tbsp. Trader Joe’s Fig Butter OR aged(syrupy) balsamic vinegar
1 to 2 oz. thin-sliced prosciutto, cut in half crosswise
1 ripe peach or nectarine, pitted and sliced into 12 wedges
Top each bread slice with a schmear of goat cheese, and about 1/2 tsp. fig butter (if using).
Fold on prosciutto slices, tucking in a fruit wedge onto each, if desired, or place a fruit wedge on top.
 Drizzle balsamic vinegar (if using).
Optional: garnish with fresh garden herbs
Makes 12 appetizers
Recipe from Amy Muzyka-McGuire

Fresh Pea Soup with Paradise Croutons


Our creamy Paradise cheese melted on toasted baguette is the perfect foil for this fresh green soup!

Serves 4

  • 2 Tbs unsalted butter
  • 6 cups shelled English Peas (about 6 pounds peas in shell)
  • 2  leeks, chopped (white and light green parts only)
  • 4 cups reduced sodium chicken broth
  • ½ cup chopped fresh herbs like parsley, mint, thyme and chives
  • ½ tsp ground black pepper
  • 2  tsp sea salt
  • 1 Paradise cheese, cold from the refrigerator
  • 1 half baguette sliced on a diagonal into ½ inch pieces

For the Soup:
Heat the butter in a large saucepan. Add the leeks and sauté until softened, but not browned, about 5 minutes. Turn the burner on high and add the chicken stock. Bring to a boil, add the peas and reduce heat to medium. Cook the peas until just tender, about 5 minutes. Remove the soup from the heat and add the fresh herb mixture. Puree the soup in small portions in a blender or in the pot with an immersion blender. Keep warm until serving.

For the Croutons:
Heat the oven to 425°. Drizzle olive oil on both sides of the baguette slices. Using an open blade cheese knife or serrated knife, carefully slice the Paradise on the bias into ¼ inch rounds. Place one round on each baguette slice. Bake on the middle rack of the oven for about 10 minutes or enough to toast the bottom of the bread and melt the Paradise nicely. The croutons can be placed under the broiler for a little more color if you prefer.

Assemble the Dish:
Immediately before serving, ladle the soup into bowls and top with one or two croutons. Drizzle a touch of olive oil over the soup and arrange some chive stems and flowers for garnish if you wish. Enjoy!

Animal of the Week: Morgan

As you drive up to Mountain Lodge Farm, Morgan will likely come loping to the fence to meet you, while loudly announcing your arrival to the rest of the farm. Morgan is a gorgeous Great Pyranees/Anatolian cross, who shares goat guard duty with Briar the dog and Penny the llama. She lives full time with the herd of does, protecting them against coyotes, mountain lions, and anything sneaking around at night.

Though initially suspicious of newcomers, or anything non-goat in the barn at night, Morgan will be won over quickly if you pet her ears and scratch her chin. She spends a lot of time with her buddy Briar, who is older and wiser than she. They can often be seen mock-fighting in the yard. When we take the goats on browse walks, Morgan and Briar accompany us up the ridge, and nudge their noses under our arms so we have to hug them. They are so soft and fluffy with such beseeching brown eyes that we want to hug them all the time, but since they are working dogs we have to limit the amount of attention we give them so they focus on doing their jobs.