WARM GOAT CHEESE IN PHYLLO
Steps:
- Preheat the oven to 375 degrees F.
- Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
- Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
- Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
- While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
- Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.
BAKED GOAT CHEESE WITH GARDEN SALAD
Provided by Molly O'Neill
Categories easy, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine 1/4 cup of the olive oil, the thyme and the bay leaf in a shallow dish. Add the cheese, and marinate in the refrigerator several hours or overnight.
- To make the vinaigrette, put the vinegar in a bowl and whisk in the remaining 1/4 cup olive oil. Season with the salt and pepper.
- Preheat the oven to 450 degrees. Grease a small baking dish. Remove the goat cheese from the oil and coat with the bread crumbs. Put in the dish and bake until the cheese is lightly bubbling and golden brown, about 4 to 5 minutes.
- Meanwhile, toss the greens with the vinaigrette and divide among 4 plates. Place a round of goat cheese on the center of each salad, browner side up. Serve immediately.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 25 grams, Carbohydrate 14 grams, Fat 34 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 3 grams
GREEN SALAD WITH BAKED GOAT CHEESE
I combined my favorite parts of a variety of salads to create this masterpiece. The warm baked cheese and crunchy croutons are wonderful complements to the crisp salad greens.-Deb Morris, Wevertown, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
BAKED GOAT CHEESE WITH GARDEN LETTUCES
There is perhaps no better salad to represent the coming of age of California cuisine than this one, which began at Chez Panisse in Berkeley, where Alice Waters was looking for something to do with what was then a new ingredient on the American plate: goat cheese. It's best with little gem or other, delicate and young lettuces.
Provided by Christine Muhlke
Categories easy
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Carefully slice the goat cheese into 8 discs about ½-inch thick. Pour 1 cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week.
- Preheat the oven to 300 degrees. Cut the baguette in half lengthwise and put it in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. If the crumbs are still soft, place them back in the oven for a few minutes until dry. The crumbs can be made in advance and stored until needed.
- Preheat the oven to 400 degrees. (A toaster oven works well, too.) Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
- Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in ¼ cup oil and a little pepper. Taste for seasoning and adjust. Toss the lettuces lightly with just enough vinaigrette to coat and arrange on salad plates. With a metal spatula, carefully place 2 discs of the baked cheese on each plate.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 60 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 530 milligrams, Sugar 2 grams, TransFat 0 grams
ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings, appetizer
Time 8h20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
- Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
- Preheat oven to 400 degrees.
- Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
- Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
- Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.
Nutrition Facts : @context http, Calories 884, UnsaturatedFat 42 grams, Carbohydrate 75 grams, Fat 56 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 8 grams, TransFat 0 grams
BAKED GOAT'S CHEESE WITH HAZELNUT CRUST & BALSAMIC ONIONS
This simple breaded cheese can be made ahead and frozen, ready to use as a starter for a dinner party with friends
Provided by Good Food team
Categories Dinner, Starter
Time 55m
Number Of Ingredients 9
Steps:
- Halve the goat's cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
- For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
- To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you're baking from frozen, add another 5 mins.
- Arrange the salad leaves on plates and spoon the onions on top. Add the goat's cheese, drizzle with any juice from the onions and serve immediately.
Nutrition Facts : Calories 366 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.05 milligram of sodium
CHEZ PANISSE BAKED GOAT CHEESE WITH GARDEN SALAD
Steps:
- Mix fresh thume and 1/2 EVOO in deep dish large enough to hold goat cheese rounds in 1 layer. Cover and refrigerate for 12 hours. Turn cheese over and marinate 12 more hours. Bring to room temp. Preheat oven to 350. Spread baguette slices on baking sheet and brush with melted butter. Bake 8 min or until light brown. While warm, rub each pice with a cut clove of garlic. Mix together breadcrumbs and dried thyme. In a separate bowl, whisk vinegar, remaining EVOO and s &P to taste Increase oven to 400. Dip cheese rounds in bread crumb mix, then place on baking sheet lightly brushed with EVOO. Bake 8-10 min. Toss greens with vinaigrette to lightly coat. Evenly divide among 4 plates. Place cheese and croutons around
BAKED GOAT CHEESE CAPRESE SALAD
This is one of the most amazing and easy cheese appetizers ever. It's got that texture that people love about goat cheese. Basil and tomato have a proven track record of being incredibly delicious with creamy cheeses, and this is no exception.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
- Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 4.1 g, Cholesterol 22.4 mg, Fat 15.5 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 6.8 g, Sodium 152.5 mg, Sugar 0.7 g
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