Goat Cheese Cheesecake Bites


  • 1/3 cup powdered sugar
  • 1/3 cup plain 2% reduced-fat Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 2 ounces goat cheese, softened
  • 15 thawed frozen mini phyllo shells
  • Blueberry or strawberry preserve

How to Make It

Combine powdered sugar, yogurt, vanilla, and goat cheese; beat with a mixer at medium speed until smooth. Spoon about 1 1/2 teaspoons filling into each phyllo shell. Spoon 1/2 teaspoon blueberry or strawberry preserves onto each.


Mini Cheese Balls


  • 8 ounces goat cheese
  • 8 ounces plain almond milk cream cheese (such as Kite Hill)
  • 2 teaspoons honey
  • 1/2 teaspoon grated lemon rind
  • 1/2 cup roasted salted almonds, chopped
  • 1 teaspoon minced fresh thyme

How to Make It

Step 1
Place first 4 ingredients in a large bowl, and beat with a mixer at medium speed 2 minutes or until smooth. Freeze 15 minutes.

Step 2
Place nuts and thyme in a food processor; process until finely ground. Place nut mixture in a shallow dish.

Step 3
Divide cheese mixture into 36 equal portions (about 2 teaspoons each), rolling to form 36 balls. Freeze 10 minutes. Gently roll each cheese ball in nut mixture, coating well. Serve immediately, or cover and refrigerate until ready to serve.

Radish Salad with Goat Cheese


  • 4 teaspoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 2 cups radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2-inch stem left on
  • 4 cups baby spinach
  • 2 ounces goat cheese, crumbled
  • 1/2 teaspoon freshly ground black pepper

How to Make It

Combine first 4 ingredients in a bowl, stirring well. Add radishes and oregano; toss to coat. Place 1 cup spinach on each of 4 plates. Using a slotted spoon, top each plate with 1/2 cup radishes. Sprinkle each serving with 2 tablespoons cheese and 1/8 teaspoon pepper. Drizzle remaining dressing evenly over salads.


Spiralized Butternut Squash Toast with Goat Cheese and Pomegranate Seeds


  • 2 slices cinnamon-raisin bread
  • 1 neck of butternut squash
  • 1 ounce goat cheese
  • 1 teaspoon agave syrup
  • ½ teaspoon ground cinnamon
  • 1 tablespoon pomegranate seeds

How to Make It

1. Spiralize the butternut squash on largest grate. In a microwave safe bowl, add butternut squash and ½ cup of water. Cover with plastic wrap and microwave 5 minutes, or until squash is slightly tender. Drain from water and let dry on a paper towel.

2. Toast bread to desired doneness. Divide goat cheese and spread onto each toast.

3. Lightly toss butternut squash with agave and sprinkle with cinnamon. Top each toast with squash and sprinkle evenly with pomegranate seeds.

Where to Buy

You can buy Basta Goat Milk Products in Bangalore by Calling us 6364740404.