This savory Dutch baby combines earthy herbes de Provence with tangy goat cheese for an easy yet impressive brunch, lunch, or ...

To begin, grab ingredients out of fridge and sprinkle half of the crumbled goat cheese onto one slice of bread. I used a nice Capricho De Cabra from Spain. It's a super tangy, lemony, fresh goats ...

Spread the mash over the meat in the dish. Combine the crumbled goat’s cheese and parmesan and sprinkle over the potato. Bake in the preheated oven for 25-30 minutes, or until the top is golden ...

Add the goat's cheese and stir in as it melts; add 3-4 tablespoons of water if the mixture is too thick. It should have the consistency of pouring cream. Season to taste. Stir in the chopped ...