Place roasted red peppers, garlic and olive oil in a food processor and blend until finely chopped.
Add in balsamic vinegar, Vella Dry Jack, oregano, salt and pepper. Blend until smooth. Tasted and adjust seasoning. Serve with fresh baguettes or over Pasta! Store for up to 2 weeks in refrigerator or freeze to use at a later date.

1 each 4 ounce round Laura Chenel or Redwood Hill Crottin
2 tablespoons honey
2 tablespoons olive oil
Sprinkle of sea salt
Sprinkle of fresh ground black pepper
1 teaspoon white Truffle Oil
8 slices Artisan Bakers Sour Country Walnut Bread,
Cut 1/2 inch thick and cut into 2 inch pieces

Preheat oven to 400 degrees.
In a small bowl, whisk together the honey and olive oil.
Brush each slice of bread with honey and olive oil mixture. Sprinkle with sea salt and black pepper.
Bake in oven for 10-12 minutes or until toasted. Remove from oven and allow to cool.

Cut Crottin into 8 wedges and place each wedge on a slice of bread. Drizzle with white truffle oil and serve immediately.

1 pound fresh Fettuccine Pasta
2 tablespoons olive oil

In a large sauté pan over medium heat, sauté olive oil, garlic and leeks until leeks are translucent. Sprinkle with sea salt and fresh ground black pepper and continue to sauté until leeks are caramelized, approximately 12-15 minutes.

In a large pot, bring water to a rapid boil and cook pasta noodles for 4 minutes or until al dente. Drain pasta noodles; drizzle with olive oil and place back into pot. Gently stir in the lemon zest and leek mixture. Crumble in Chevre and serve immediately.

Enjoy!