FIG & GOAT CHEESE NESTS
Ready, Set, Cook! Special Edition Contest Entry: I love making appetizers and tapas! I developed this recipe for the Simply Potatoes Contest last night. These are quick and easy, but look so beautiful that your guests will think they took you hours to make! They are also perfect "one bite" appetizers.
Provided by JazzyCooking
Categories Potato
Time 1h
Yield 40-48 mini muffins, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 400°.
- In large bowl, combine hash brown, beaten egg, salt and pepper. Stir until potatoes are well coated with egg.
- Spray (2) 24 mini muffin pans with non-stick spray. Spoon in approximately 1 teaspoon of hash brown mixture into each muffin cup, gently pressing bottom and up the sides of cup. Bake for approximately 25-30 minutes or until browned and they start to pull away from muffin cups. Remove from pan and let cool on wire rack.
- In sauté pan, cook diced bacon until lightly crisped. Remove bacon and set aside. Discard all but 2 tablespoons of bacon fat.
- In same sauté pan, add chopped spinach to bacon fat and sauté over med. high heat until spinach is wilted. Remove from pan and set aside.
- Begin to assemble nests by adding ¼ tsp fig preserves in bottom of hash brown nest. Next top with approximately ¼ tsp of cooked spinach, then ¼ teaspoons goat cheese. Top goat cheese with another ¼ tsp of fig preserves and sprinkle a little bacon on top. Continue layering process to each hash brown nest.
- Place on baking sheet and return to preheated 400° oven for 2-3 minutes or just until hot. Remove from pan and serve.
Nutrition Facts : Calories 128.1, Fat 4.5, SaturatedFat 1.5, Cholesterol 36.4, Sodium 1261.8, Carbohydrate 19.5, Fiber 0.8, Sugar 13, Protein 2.6
FIG, CARAMELIZED ONION AND GOAT CHEESE PANINI
A taste of this sandwich whisks you to the Italian countryside. It combines sweet honey, dried figs, tangy goat cheese, nutty Asiago and salty prosciutto. We often pack it in our picnic basket for summer or fall outings. -Maria Brennan, Middlebury, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir until softened, about 15 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally., Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes., Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter., Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.
Nutrition Facts : Calories 572 calories, Fat 31g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1144mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 5g fiber), Protein 26g protein.
FIG AND GOAT CHEESE TOASTS
Provided by Ina Garten
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature.
BAKED FIGS AND GOAT CHEESE
Provided by David Tanis
Categories quick, appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Cut goat cheese into 6 thick slices. Line an 8-by 12-inch earthenware baking dish with fig leaves (if using). Arrange goat cheese in center of dish and surround with fig halves. Season lightly with salt and pepper, then sprinkle with thyme. Drizzle with olive oil.
- Bake uncovered for 15 minutes, until both cheese and figs are softened. Run under broiler for 1 minute to brown. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 304 milligrams, Sugar 14 grams
FIGS STUFFED WITH GOAT CHEESE
Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.
Provided by Mark Bittman
Categories easy, finger foods, appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
- Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 9 grams
FIG AND PEPITA GOAT CHEESE LOG
Provided by Katie Lee Biegel
Categories appetizer
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Place the goat cheese log on a cheese board, plate or platter. Spoon the fig jam over the goat cheese, gently spreading it with the back of the spoon. Sprinkle the pepitas over the fig jam to coat. Season with salt and pepper to taste.
FRESH FETTUCCINE WITH FIGS, PROSCIUTTO AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces.
- Cut the pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/16-inch thick. Add the fettuccine attachment and run the pasta sheets through. Dust the fettuccine lightly with flour to avoid sticking.
- Bring a large pot of salted water to a boil over high heat. Add the olive oil and pasta. Cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Place the pasta in a large serving bowl.
- For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy.
- Pour the sauce over the cooked pasta and toss until all the ingredients are coated. Top with the crumbled prosciutto and serve.
- Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
- Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
- Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.
BAKED FIGS & GOAT'S CHEESE WITH RADICCHIO
A fresh, seasonal starter that's simple to make and looks pretty on the plate
Provided by Mary Cadogan
Categories Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.
- Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat's cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.
- Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.
Nutrition Facts : Calories 314 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.81 milligram of sodium
FIGS WITH GOAT'S CHEESE, PISTACHIOS & HONEY
Make the party season stress-free with these simple throw-together fig and goat's cheese canapés. For added luxury, try using truffle-infused honey
Provided by Esther Clark
Categories Canapes, Starter
Time 10m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Arrange the figs on a tray, cut-side up. Slice the goat's cheese into eight rounds, then cut each round in half.
- Gently push the goat's cheese pieces into the cut sides of the figs, then season with a little salt and pepper, drizzle with the honey and scatter with the pistachios and thyme.
Nutrition Facts : Calories 96 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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- Toast the bread in a toaster and while still warm, spread the fig spread on each slice to cover it entirely.
- Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable, leaving the edges of the fig spread visible.
- Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat.
- Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar.
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