Caramelized Goat Cheese with Pumpkin and Balsamic Vinegar

Coat bottom of skillet with extra-virgin olive oil, and when heated, add in garlic and fresh herbs and allow to cook until garlic is light golden brown.

Remove rind from pumpkin, and cut into cubes.  Add in diced pumpkin, and allow to cook until pumpkin is softened, adjust to taste with salt.

A note regarding thyme:  Use 3-4 fresh thyme leaves (can used 1/2 teaspoon dried if fresh not available).

Dust the surface of the cheese shapes with cane sugar, and using a kitchen torch, carefully pass flame over top of cane sugar crusts to caramelize the sugar crusts.

On individual serving plates, place a serving of cooked pumpkin. Rest the caramelized cheese shapes on top of each portion of pumpkin. Sprinkle tops of cheese rounds with drizzle of extra-virgin olive oil and a drizzle of aged Balsamic vinegar.

Serve promptly.

A note about Goat Cheese presentation:  for something a little breezier, try crumbling goat cheese without caramelizing, and place directly on top of sautéed pumpkin.  The warmth of the cooked vegetables will create a slight melt with the crumbled goat cheese.  

If you're in a hurry, our chefs have put together what the recipe will look like without caramelization in the photo above.  Try them both out and see which you prefer.

Crumbling is a great solution if you're pressed for time but still want to present your diners an amazingly intriguing autumn recipe!