Baked Kataifi Wrapped Goat Cheese Recipes

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

BAKED KATAIFI-WRAPPED GOAT CHEESE

Steps:

• Heat the oven to 425 degrees.
• In a bowl, mix the cheese and vegetables together. Set aside.
• Pull off a piece of kataifi, and spread it out to measure 1 x 4 inches. Brush it with melted butter. Roll some of the cheese mixture into a 1 x 1/2-inch cylinder, and wrap it up in the dough. Repeat with the remaining filling and kataifi.
• Bake on a baking sheet for about 15 minutes, or until golden brown. Remove from the oven and serve warm.

BAKED GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

BAKED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press goat cheese to fit the shape of a small baking dish, leaving a 1-inch border around the edge. Gently spoon marinara sauce around the border, taking care to cover the edge of goat cheese but not the middle. Sprinkle with salt.
• Bake in the preheated oven until goat cheese is hot and soft and marinara sauce is hot and bubbling, 20 to 25 minutes.
• Remove from the oven and sprinkle with basil.

BAKED GOAT'S CHEESE WITH HAZELNUT CRUST & BALSAMIC ONIONS

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.

BAKED KATAIFI-WRAPPED GOAT CHEESE

Steps:

• 1. Heat the oven to 425 degrees. 2. In a bowl, mix the cheese and vegetables together. Set aside. 3. Pull off a piece of kataifi, and spread it out to measure 1 x 4 inches. Brush it with melted butter. Roll some of the cheese mixture into a 1 x 1/2-inch cylinder, and wrap it up in the dough. Repeat with the remaining filling and kataifi. 4. Bake on a baking sheet for about 15 minutes, or until golden brown. Remove from the oven and serve warm.