Ganja and Goat Cheese

Anytime goat cheese is used in a recipe it invariably elicits a certain impressed response from guests.  All of a sudden you, the cook, are seen as a gourmet.  But using this ingredient need not be difficult, as these two ultra easy snack recipes show.  Both use finely ground (powdered style) hash, or even better dry ice kief, which completely dissolves into the goat cheese.  Be sure to decarboxylate the kief or hash first by placing it in an ovenproof dish and baking at 275 degrees F for 25 minutes.


Bacon Wrapped Goat Cheese, Ganja, and Jalapeno Stuffed Dates


These little snacks pack a powerful flavor punch of smoky, creamy, sweet, and spicy!

Yield: 8 Stuffed Dates
Serving Size: 2 Stuffed Dates

8 medjool dates
4 tablespoons creamy goat cheese
2 teaspoons decarboxylated kief or finely ground hash
16 thin slices jalapeno pepper
4 slices bacon
about 1 tablespoon honey



Preheat over to 425 degrees F. Mix kief or ground hash with goat cheese until well blended.  Set aside.

Cut a lengthwise slit in each date, taking care not to cut all the way through.  Remove pit.  Divide the goat cheese/cannabis mixture evenly between the dates, stuffing the cavity of each one.  Press a slice of jalapeno into each date cavity along with the goat cheese.

Slice each piece of bacon in half, lengthwise.  Wrap the each bacon around the stuffed date and place, seam side down, on a parchment paper lined baking sheet.  Bake for 12- 15 minutes or until bacon has browned.  Use tongs to remove stuffed dates to a serving plate.  Drizzle honey over the top and serve.



Baguette Slices with Goat Cheese, Ganja, Roasted Pepper and Basil

Despite this recipe’s sophisticated title, this is no more difficult to make than a peanut butter and jelly sandwich.  Especially if you pick up a jar of already roasted peppers at the market.

Yield: 8 Pieces
Serving Size: 2 Pieces

1/3 cup creamy goat cheese
2 teaspoons decarboxylated kief or finely ground hash
8 small baguette slices
8 slices roasted red or yellow bell pepper
2 tablespoons fresh basil, chiffonade

Mix kief or ground hash with goat cheese until well blended.  Spread each bread slice with goat cheese/cannabis mixture, dividing evenly between the 8 slices.  Top each bread piece with a slice of roasted pepper and sprinkle with freshly cut basil.  Serve.

Note: learn more about cannabis cooking basics including dosing, making butter and oil, and cooking with hash and kief here:
www.cannabischeri.com/category/cooking-basics/

Cheri Sicard is the author of The Cannabis Gourmet Cookbook (2012 Z-Dog Media) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). Her blog is www.CannabisCheri.com.