Baumholder Reunion, Cincinnati 2005
Recipes Courtesy of Karen Kolzing Aerts

Sundried Tomato and Goat Cheese

Preheat oven to 425
1 bag sun dried tomatoes (don't use the oil packed kind)
3 - 4 cloves fresh garlic, minced
1 T fresh rosemary, chopped
1/4 good olive oil
salt and pepper to taste
1 log goat cheese (about 11 to 12 oz)
1 baguette cut into 1/2 inch slices

Place tomatoes in boiling water and let soak 10 - 15 minutes until soft. Drain and chop tomatoes. In a medium saucepan, add oil, tomatoes, garlic and rosemary and salt and pepper. Saute for a few minutes - enough to take the bite out of the garlic. Using a small fine mesh strainer, strain mixture and save oil.

Place baguette slices on baking sheet and brush with reserved oil. Bake until toasty.

Place log of goat cheese on plate and pack cooled tomato mixture around the top and sides.
Serve with baguette slices.

Variations:
Slice log in half horizontally, spread with basil pesto and put the top back on, then pack the tomatoes around.

Roast the garlic first to make it sweeter.

Add chopped greek olives to tomato mixture.

Belgian Endive with Herbed Goat Cheese

1 pound soft fresh goat cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 generous teaspoons grated lemon peel
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh chives
8 long slender heads of Belgian endive
Very small fresh cilantro sprigs (for garnish)
6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)

Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice, and lemon peel in food processor just until smooth and creamy. Transfer mixture to medium bowl. Stir in chopped cilantro and chives. Season cheese mixture to taste with salt and pepper. Cover and refrigerate until cold.
(Can be made 1 day ahead. Keep refrigerated.)

Cut off and discard root ends of endive. Separate leaves. Cut cores, with some smaller leaves still attached, crosswise into thin strips. Toss sliced endive with remaining 1 tablespoon lemon juice in large bowl to coat. Arrange sliced endive on large platter. Spoon about 1 1/2 teaspoons cheesemixture at wide end of each endive leaf. Place 1 very small sprig cilantro and tomato slice atop each. Arrange leaves in concentric circles atop sliced endive. (Can be made 4 hours ahead. Cover and chill.)
Makes about 60 pieces.

Black Bean Dip

1 15oz can black beans, drained
1 4oz can chopped black olives, drained
1 4oz can chopped green chiles
2 T fresh lime juice
1 small onion, chopped (red onions work best)
1 clove garlic, chopped
4 T fresh cilantro, chopped
2 t chili powder
2 t cumin
1 chipotle chile, chopped or 1/2 t crushed red pepper
1/2 red  bell pepper, chopped
1 nectarine, chopped
salt and pepper to taste

Combine all ingredients and mix.  Serve with tortilla chips.