Vermont Homestead Gourmet, LLC

Specialty Foods

Simply Delicious Recipe Ideas:

(photos by Elizabeth Rossano)

Bruschetta Burgers


Your favorite burgers grilled or pan fried

jar VHG Roasted tomato Garlic Bruschetta Topping

slice of Mozzarella cheese for each burger

1arge Basil leaf for each burger

good crusty rolls

Directions:  Cook you burgers as desired, 2 minutes before finished cooking, spoon 1 tbsp. bruschetta topping on each burger.  spread over top 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 reaming 2 minutes.  Remove burgers from pan or grill when cooked and cheese melted.  Serve each with a Basil leaf on top on a good crusty roll.

Deliciouso Pasta Dinner


Box of your favorite Pasta

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!

Olive Goat Cheese Toasties


Container VHG Olive Goat Cheese Spread
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

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)

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 VHPG 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.

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

 1/2 cup coarsely chopped walnuts or pecans

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!

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!

Turkey Sandwich with  Vermont Homestead

Gourmet Maple Cranberry Goat Cheese Spread


Leftover sliced turkey or cooked turkey breast

VHG Maple Cranberry Goat Cheese Spread

Lettuce, Sliced Tomato, thin sliced red onion

Roll or Bread of your choice

Slice roll or bread, spread with VHG Maple Cranberry Goat Cheese Spread on both sides. Arrange turkey, lettuce, tomato slices and red onion. ENJOY!




2 boneless chicken breasts

Vermont Homestead gourmet Maple Cranberry goat Cheese Spread

1 cup all-purpose Flour

salt and Pepper

Olive Oil


Place flour in shallow bowl, 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 1/4 inch thin. Lay pieces out and place 2 tbsps. of Goat Cheese Spread in center of each. Roll up chicken around goat cheese. Carefully roll chicken in flour to coat. Heat oil in skillet on medium heat. Place rolls carefully in pan. Cook, turning until browned and cooked through, about 6-8 minutes on each side. Serve with pan juices drizzled over top.

VARIATION: Substitute VHG Garlic Olive Goat Cheese Spread for a Savory dish!



6 Medium zucchini

Olive Oil

1 jar Vermont Homestead Gourmet Roasted Tomato Garlic Bruschetta topping

Grated Parmesan Cheese


Preheat oven to 425 degrees. Cut zucchini in half lengthwise, scoop out a small channel of seeds with a teaspoon. Place the zucchini in one layer on a sheet pan. Brush them with olive oil and season with salt and pepper. Turn them upside down on tray and roast them for 12-15 minutes until just tender but still firm when tested with the tip of a small pairing knife. Remove pan from oven. Turn zucchini cut side up and spread 1-2 tbsp. Bruschetta Topping inside the channel of each zucchini "boat".  Sprinkle with grated parmesan cheese and return to oven for a few minutes until cheese melts.