MARINATED GOAT CHEESE WITH HERBS AND SPICES
Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
Provided by Alon Shaya
Categories Bon Appétit Appetizer Goat Cheese Cheese Garlic Coriander Orange Anise
Yield 6 servings
Number Of Ingredients 11
Steps:
- Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
- Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
- Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
- Sprinkle marinated goat cheese with flaky salt and serve with toast.
- Do Ahead
- Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.
MARINATED GOAT CHEESE CRUMBLE
I had this at my friend's birthday last night. It was deliciously creamy. I haven't made it myself yet, but I thought I'd share it with all of you. My friend said she cooked it for 10-15 minutes until it was bubbly.
Provided by Hezza
Categories Spreads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Crumble the goat cheese into the bottom of a serving dish (if you want to serve this recipe warm, use an ovenproof dish).
- Sprinkle the prunes, onion, capers and parsley on top.
- In a cup, mix the olive oil, vinegar, honey, salt and pepper.
- Drizzle on the mixture in the dish.
- Crumble can be served immediately or refrigerated for several hours before serving. To serve warm, place in a 325?F oven for 2 to 3 minutes to soften the cheese. Serve with crackers.
Nutrition Facts : Calories 257.1, Fat 16.2, SaturatedFat 7.4, Cholesterol 24.7, Sodium 226.3, Carbohydrate 23, Fiber 2.3, Sugar 14.9, Protein 7.5
BAKED GOAT CHEESE WITH POP-TARTSANDREG; CRUMBLE
Steps:
- Set the oven to broil. Place the Pop-Tarts in the bowl of a food processor. Add the butter and orange zest. Pulse until the mixture is crumbly. Slice the goat cheese log into rounds and place on parchment paper. You can also serve the goat cheese on a cracker, in which case lay the slice of cheese directly on the cracker and then on the parchment paper. Top the goat cheese with the Pop-Tart crumble. Broil in the oven until the crumble begins to brown and the goat cheese begins to soften, 5 to 7 minutes. Remove from the oven and top with a dried cherry for garnish. If not serving over a cracker, remove from the parchment and serve alongside a small green salad.
MARINATED GOAT CHEESE
These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.
Provided by Martha Rose Shulman
Categories easy, dips and spreads
Time 15m
Yield 4 or 5 rounds of marinated goat cheese
Number Of Ingredients 7
Steps:
- Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
- Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams
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.
TOMATO AND GOAT'S CHEESE CRUMBLE
This savoury crumble is a twist on the more usual quintessential English dessert crumbles. It's a really tasty supper dish and comes from the BBC Good Food "101 Veggie Dishes" book. There are no herbs listed in the original, or here, but feel free to add some if you like. This is equally good served with a green salad or vegetables. Recipe posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 375 F, 190 C/ gas mark 5.
- Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pad, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
- Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat's cheese on top; repeat the layers.
- Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
- Bake for 20-25 minutes, until golden.
Nutrition Facts : Calories 633.4, Fat 49, SaturatedFat 17.5, Cholesterol 57.3, Sodium 715.2, Carbohydrate 28.2, Fiber 4.3, Sugar 10, Protein 24
TRIO OF MARINATED GOAT CHEESES
Delicious served with bread or crackers, these cheeses are also a wonderful addition to pizzas, pastas and salads.
Yield Makes three 8-ounce jars
Number Of Ingredients 15
Steps:
- Cut goat cheese into twelve 1/2-inch-thick rounds. Set rounds aside.
- Preheat oven to 350°F. Place garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake until garlic is tender when pierced with small sharp knife, about 20 minutes. Cool slightly; peel garlic cloves. Reserve oil in pan.
- Place sun-dried tomatoes in small bowl. Add enough boiling water to cover. Let tomatoes stand until softened, about 15 minutes. Drain; pat dry.
- Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar. Drizzle with 1 1/2 teaspoons oil reserved from garlic. Place 1 cheese round atop herbs. Drizzle with more reserved olive oil. Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. Pour in enough olive oil to fill jar completely. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)
- Rinse mushrooms briefly with cold water; drain. Place mushrooms in small bowl. Add enough boiling water to cover and let stand until softened, about 30 minutes. Drain mushrooms.
- Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and sauté until just golden, about 3 minutes. Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute. Mix in parsley. Season with salt and pepper. Cool completely.
- Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms. Pour in enough oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)
- Preheat oven to 350°F. Place walnuts on small cookie sheet. Toast until golden brown and fragrant, stirring occasionally, about 12 minutes. Cool completely.
- Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour in enough walnut oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)
MARINATED GOAT'S CHEESE
A refreshing alternative to a full cheeseboard, this zesty thyme and chilli treat can be made ahead and given as a gift - just wrap up and add a box of good-quality crackers and chutney
Provided by Cassie Best
Categories Side dish, Snack, Supper
Time 10m
Yield Makes 400ml
Number Of Ingredients 6
Steps:
- Sterilise a 500g jar (see tip). Oil your hands well, then break the goat's cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks.
Nutrition Facts : Calories 165 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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EASY MARINATED GOAT CHEESE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (4)Total Time 4 hrs 30 minsCategory AppetizerCalories 90 per serving
- Combine all the infused oil ingredients in a small saucepan on the stove-top over low heat. Allow to warm about 15 minutes to infuse the oil. Turn off the heat under the pan and let the oil mixture cool to room temperature in pan. *Do be sure it is completely cooled before combining with the goat cheese, or the cheese will start to melt.
- Slice goat cheese log into twelve 1/2-inch rounds (or as many 1/2-inch rounds as you can cut from the size of goat cheese log you have). Gently press together and shape the rounds in your palm. Pour some of the cooled oil mixture into a glass dish baking dish just big enough to hold all the goat cheese slices in a single layer with a bit of space in between. Place cheese rounds on top of oil in dish in a single layer. Pour remaining oil mixture over the cheese slices to cover, distributing the herbs on top of cheese rounds.
- For the crostini: Place baguette slices in an even layer on a baking sheet. Brush top with olive oil. Place under broiler about 6-inches from the heat until round are golden. Remove from oven. Flip baguette slices over. Brush with olive oil and return to the broiler to toast the other side until golden. Remove from oven and immediately sprinkle with a bit of salt and freshly ground pepper. Serve warm or at room temperature. *These are best used within a few hours of making. If you'd like to keep longer, skip the olive oil and just toast under the broiler.
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