HERBED GOAT CHEESE
Steps:
- Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
- Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.
MIXED GREENS WITH ROASTED CHERRY TOMATOES AND FRIED GOAT CHEESE CROUTONS
Steps:
- For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
- Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
- For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
- For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
- To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.
ROASTED TOMATO AND HERBED CHEESE GALETTE
This versatile, fresh and flavorful recipe can do it all: serve as a tasty main dish or get wows when you're hosting a brunch! This galette, which is just another name for a simple, free-form pie, is also as pretty to look at as it is easy to make. The secret to this recipe is roasting the tomatoes, which enhances their sweetness, and helps even less-than-perfectly-ripe veggies taste delicious. Roasting is quick and easy, requiring minimal chopping. Just don't skip the draining step, as that's the key to avoiding a soggy crust. We bet that once you try this combination of buttery crust, herby cheese and sweet tomatoes, you'll agree that this recipe is a keeper!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
- Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
- Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
- Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
- To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Wedge, Sodium 510 mg, Sugar 1 g, TransFat 0 g
PASTA WITH HERBED GOAT CHEESE AND CHERRY TOMATOES
Make and share this Pasta With Herbed Goat Cheese and Cherry Tomatoes recipe from Food.com.
Provided by Marz7215
Categories < 60 Mins
Time 35m
Yield 1 pasta dish, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Add goat cheese, basil, salt, and pepper to pasta; stir until well blended.
- While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes; cook 2 minutes, stirring frequently. Add broth; cook 1 minute. Add tomato mixture to pasta mixture; toss gently to combine.
Nutrition Facts : Calories 363.3, Fat 4.8, SaturatedFat 0.7, Sodium 153.8, Carbohydrate 67.3, Fiber 3.8, Sugar 3.5, Protein 12
FRICO CUPS WITH HERBED GOAT CHEESE
Categories Cheese Appetizer Christmas Cocktail Party Vegetarian Goat Cheese Parmesan Winter Chive Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Stir together parmesan and flour with a fork. Heat an 8- to 10-inch nonstick skillet over moderately low heat until hot. Sprinkle 2 teaspoons parmesan mixture into a 2 1/2-inch free-form round in skillet and cook until cheese is set, about 10 seconds. Loosen edge of frico with plastic spatula, then turn over and cook 5 seconds more. Immediately transfer frico to a muffin cup, lightly pressing it in, and remove from cup once crisp, about 30 seconds. Make more frico cups in same manner.
- Stir together goat cheese, cream, chives, parsley, salt, and pepper and transfer to pastry bag (if using). Tuck a mesclun leaf inside each cup, then pipe (or spoon) in herbed goat cheese to fill two thirds of each cup.
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