Vermont Homestead Gourmet, LLC

Specialty Foods

Simply Delicious Recipe Ideas:

Deliciouso Pasta Dinner


1 Box of your favorite Pasta

1 Jar VHG Roasted Tomato Garlic Bruschetta Topping

Ground Parmesan cheese


Directions:  Cook pasta according to package directions.  Drain and return to pot.  Add Bruschetta topping and toss to coat.  Serve with ground Parmesan cheese. 

You can also add cooked chicken breast or cooked shrimp to the finished pasta!               

Then enjoy!


Garlic Olive Goat Cheese Toasties



1 Container VHG Olive Goat Cheese Spread

1 Baguette or French bread sliced



 Slice and toast baguette as indicated in Brushetta recipe above.  Remove from oven and top with Olive Goat cheese spread.  Serve. 



Maple Cranberry Goat Cheese Spread On A Bagel


A warm toasted bagel

1  container of VHG maple cranberry goat cheese spread

Directions: slice a bagel in half toast it and spread on the maple cranberry goat cheese spread.

Oh So Fancy Grilled Chicken, Fish or Steak



Your favorite Chicken, Steak or fish (works best with fish in steak form such as swordfish)

1  Jar VHG Roasted Tomato Garlic Bruschetta Topping


Directions:  Grill your chicken fish or meat.  Open jar of Bruschetta Topping and spread topping over the hot chicken, meat or fish.  Serve and wait for the complements!



NiNi's Favorite Pizza 



 1  Jar VHG Roasted Tomato Garlic Bruschetta Topping

 1  8 oz. package shredded mozzarella cheese   

 1/2 cup fresh basil (snipped into ribbons)    


Crust Ingredients:

 2 1/2 tsp. active yeast

 2 cups warm water

 3 1/2 cups all-purpose flour

 1 cup semolina flour            

 1 tbsp. salt


Directions: Combine yeast and water in bowl and stir to dissolve.  Let the mixture sit until a thick foam forms.  Add flours and salt to yeast mixture and stir by hand or medium speed, in an electric mixture using hook attachment, until dough is smooth and elastic.  About 5 minutes.

Transfer dough to a second bowl that has been oiled.  Cover with a clean kitchen towel and allow to rise at room temperature until nearly doubled in size, about 1 1/2 hours.  Gently fold dough over on itself a few times.  Cover again with towel and allow to rise again for an additional 45 minutes.

Preheat oven to 425 degrees.  Divide dough into 2 pieces.  Roll or stretch each piece into rounds.  Lightly dust pan or pizza stone with semolina flour and lay each round on top.

Top pizza with VHG Bruschetta topping and spread out evenly.  Sprinkle with Mozzarella cheese. 

Bake until crust is golden brown and cheese is bubbly, approximately 15-20 minutes.  Remove from oven and sprinkle with basil before serving.

You can also add cooked chopped chicken or shrimp, or pepperoni to the top of the pizza before cooking.



Bruschetta Burgers


Your favorite burgers grilled or pan fried

1 jar VHG Roasted tomato Garlic Bruschetta Topping

1 slice of Mozzarella cheese for each burger

1 large Basil leaf for each burger

good crusty rolls

Directions:  Cook your burgers as desired, 2 minutes before finished cooking, spoon 1 tbsp. bruschetta topping on each burger.  Spread over burger and top each with a slice of Mozzarella cheese.  If grilling burgers, close lid of grill and allow cheese to melt for remaining 2 minutes of cook time.  If pan fying, cover pan with a lid for remaining 2 minutes.  Remove burgers from pan or grill when cooked and cheese melted.  Serve each with a Basil leaf on top a good crusty roll.

Roasted Bruschetta Zucchini

6 Medium Zucchini

Olive Oil

salt and pepper

1 jar VHG Roasted tomato Garlic Bruschetta Topping

Grated Parmesan Cheese

Directions:  Preheat oven to 425 degrees. Trim the stem end off the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a teaspoon.  Place the zucchini in one layer on a sheet pan. Brush them all over with olive oil and turn them cut side down on the tray.  Season with salt and pepper.  Roast for 12-15 minutes until just tender but still firm when tested with the tip of a small paring knife.  Remove from oven.  Spread 1 tablespoon each inside the center of the "zucchini boats".  Sprinkle with parmesan cheese.  Bake for another 8-10 minutes, serve .



Summer Tomato Salad With Vermont Homestead Gourmet Garlic Olive Goat Cheese Spread



4 Tomatoes

1 cup Sprouts or Microgreens

2 oz. Vermont Homestead Gourmet Garlic Olive goat Cheese Spread

1 tbsp good Olive Oil

1 tbsp. balsamic vinegar

freshly ground sea salt and pepper


Place 2 oz. of Vermont Homestead gourmet Garlic Olive goat Cheese Spread into freezer proof container and put into freezer for 20 minutes until slightly hardened. Slice tomatoes into 1/4 inch rounds, arrange on serving platter. Sprinkle sprouts or microgreens onto top of tomatoes. Drizzle balsamic over greens and tomatoes. Drizzle olive oil over greens and tomatoes. Season with sea salt and pepper to taste. Remove Goat Cheese Spread from freezer. With the edge of a butter knife, flake goat cheese over top of salad. Enjoy!


Vermont Homestead Gourmet Maple Cranberry Goat cheese Stuffed Chicken Breast


2 Boneless Chicken Breasts

Vermont Homestead Gourmet Maple Cranberry Goat Cheese Spread

1 cup all-purpose flour

salt and pepper

olive oil

Directions: Place flour in shallow bowl and season with salt and pepper, mix. Slice each chicken breast in half sideways to make 4 thin breast pieces. Place pieces between waxed paper and pound to about 1/4 inch thin. lay pieces out and place 2 tbsps. of Vermont homestead Gourmet Maple Cranberry Goat cheese Spread in center of each. Roll up chicken around goat cheese. Carefully roll chicken in flour to lightly coat. Heat oil in skillet on medium heat. Place rolls carefully in hot pan. Cook, turning once until browned and cooked through, about 6-8 minutes on each side. Serve with pan juices drizzled over top.

Fall Kale Salad with Vermont Homestead Gourmet Cranberry Maple Goat Cheese Spread


1 bunch of tender Kale, or baby Kale Washed and torn into small pieces

1 Apple, Diced

Balsamic Vinaigrette Salad Dressing

Vermont Homestead Gourmet Cranberry Maple Goat Cheese Spread

Directions:  Place Kale into large bowl, top with diced apple, freeze Cranberry Maple Goat Cheese spread for about 20 minutes until just firm. Toss Kale with balsamic dressing and shave Goat Cheese over top with butter knife. Enjoy!