Golden Jewel Blend® Pesto Gratin with Goat Cheese

Golden Jewel Blend® Pesto Gratin with Goat Cheese

InHarvest Products Used


Yield: 9 ½-cup servings (4½ cups)
  • 8 oz.    InHarvest Golden Jewel Blend®
  • ½ T.     extra-virgin olive oil
  • 2 oz.    cremini (baby portobello mushrooms), sliced
  • ½ c.     ½”-cut asparagus
  • 2 T.      minced shallot    
  • ¾ c.     diced Roma tomato
  • 1/8 c.   prepared pesto
  • ½ c.     heavy whipping cream
  • 4 oz.    chèvre, at room temperature


  1. Cook InHarvest Golden Jewel Blend according to package directions. Lay the cooked grain out in a thin layer on a sheet pan. Reserve chilled in the walk-in or cooler. (Prior to service, remove the sheet pan from the cooler and bring grain to room temperature.)
  2. In a pan, heat the olive oil. Sauté the cremini for 1 to 2 minutes. Add the asparagus and shallot. Sauté for 1 to 2 minutes while stirring. Add the tomato and heat for 1 minute while stirring. Remove the pan from heat and stir in the pesto.
  3. In a large bowl, combine the cremini mixture and cream with the Golden Jewel Blend. Mix well. Transfer the mixture to a casserole dish. Place pieces of the chèvre evenly over the top, covering as much of the surface as possible.
  4. Place the casserole under a broiler until the cheese is lightly browned. Serve.