Add Flavor With Goat Cheese

goat cheese, eggplant, pine nuts

by Florio, Donna

When Pablo Solanet and Mike Koch devised an exit strategy from their high-powered jobs in Washington, D.C., they chose the scenic route-a goat farm. They began Firefly Farms in Maryland's Allegheny Plateau in 2000, and two of their cheeses won awards the first year they were produced. Tasting FireFly Farms' cheeses inspired creativity in our Test Kitchens. We hope you like the results. DONNA FLORIO

ROASTED VEGETABLE-AND-GOAT CHEESE PIZZA

MAKES 2 (12-INCH) PIZZAS

PREP: 30 MIN.; BAKE: 1 HR., 15 MIN.

You can use more or less cheese depending on what you have available; substituting 2 (4-ounce) logs or most of an 11-ounce log works just fine.

1 medium-size sweet onion, cut into ¾-inch pieces

1 teaspoon olive oil

1 medium eggplant, peeled and cut into ¾-inch cubes

1 red bell pepper, cut into ¾-inch pieces

1 small zucchini, cut into ¾-inch cubes

1 teaspoon salt

½ teaspoon pepper

2 teaspoons chopped fresh thyme

1 tablespoon olive oil

1 (24-ounce) package prebaked pizza crusts

1 (7-ounce) container refrigerated prepared pesto sauce

1 (9-ounce) package goat cheese, crumbled

¼ cup pine nuts

TOSS onion with 1 teaspoon oil; arrange on an aluminum foil-lined jelly-roll or broiler pan.

BAKE at 425° for 20 minutes or until tender, stirring after 10 minutes.

TOSS together eggplant and next 6 ingredients; add to onion on jelly-roll pan. Bake 30 more minutes, stirring at 10-minute intervals.

PLACE pizza crusts on 2 lightly greased baking sheets; spread pesto evenly over crusts, and arrange vegetables evenly over pesto. Sprinkle crumbled goat cheese and ¼ cup pine nuts over vegetables.

BAKE pizzas at 425° for 25 minutes or until cheese is lightly browned.

LIME-GOAT CHEESE CHEESECAKES

MAKES 6 SERVINGS

PREP: 35 MIR; BAKE: 30 MIN.; STAND: 1 HR., 10 MIN.; CHILL: 8 HRS.

2 tablespoons pistachios

½ cup graham cracker crumbs

3 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

1 (4-ounce) package goat cheese, softened

1/3 cup honey

2 large eggs

½ teaspoon grated lime rind

1 tablespoon lime juice

Garnish: fresh raspberries

PULSE 2 tablespoons pistachios in food processor just until finely chopped. Add ½ cup graham cracker crumbs and 3 tablespoons melted butter; pulse until well blended. Spoon mixture evenly into 12 lightly greased muffin pan cups; press firmly onto bottoms.

BAKE at 325° for 5 minutes. Let cool on wire rack.

BEAT softened cream cheese and goat cheese at medium speed with a heavy-duty stand mixer until smooth; gradually add honey, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in lime rind and juice; pour batter evenly into prepared muffin pan.

PLACE muffin pan in a shallow broiler pan. Add hot water to broiler pan to a depth of ½ inch (halfway to top of muffin cups).

BAKE at 300° for 20 to 25 minutes or until slightly firm in the center. Carefully remove from oven, and let stand in water bath for 10 minutes.

REMOVE muffin pan from water bath to wire rack, and let cool completely. Cover and chill 8 hours. Let stand at room temperature 1 hour before serving. Run a knife around edges to remove cheesecakes from pan. Garnish, if desired.

NOTE: To prevent the crumb mixture from getting on your hands, cover your fingers with plastic wrap when you press the mixture into the muffin cups. If you have one, a tart tamp also works well for this

pine nuts