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.
ROASTED ACORN SQUASH SALAD WITH WARM GOAT CHEESE ROUNDS
This recipe is adapted from Sara Foster's "Fresh Every Day" cookbook, published by Clarkson Potter, 2005.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Remove stem and tip end of squash; halve lengthwise. Remove seeds. Cut crosswise into 1/2-inch-thick slices; transfer to a parchment-lined baking sheet. Drizzle with olive oil, vinegar, and rosemary, tossing to coat; season with salt and pepper. Spread squash in a single layer; roast, turning once halfway, until tender and golden brown around edges, 35 to 40 minutes. Remove from oven. Reduce oven temperature to 350 degrees.
- Meanwhile, combine breadcrumbs, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Roll goat cheese rounds in breadcrumbs, pressing gently to coat well; transfer to another parchment-lined baking sheet. Cover with plastic wrap, and refrigerate until chilled.
- Just before serving, transfer goat cheese rounds to oven; bake until cheese is just warm but doesn't lose its shape, 4 to 5 minutes.
- In a large bowl, combine greens with 1/2 cup vinaigrette, tossing to combine. Season with salt and pepper. Mound greens on plates, and top with squash slices and goat cheese; serve immediately.
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.
WARM GOAT CHEESE ROUNDS
Steps:
- using dental floss slice 2 6 oz logs of goat cheese into 12 - 16 slices of equal size - brush ea round c about 1/2 tsp olive oil - place dry bread crumbs on plate & dredge rounds in it - shake off excess crumbs - transfer to sm plate & chill until firm - about 30 mins - place rounds on baking sheet - bake until cheese is soft to touch, about 10 mins - cool -use on top of salad or on crackers
WARM GOAT CHEESE
Steps:
- Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
- Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.
WARM GOAT-CHEESE TOASTS
Chevre toasts with pesto make for a delightful accompaniment to any salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 16
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.)
- Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 teaspoon pesto. Serve warm.
BABY GREENS WITH WARM GOAT CHEESE
Categories Salad Cheese Leafy Green Appetizer Sauté Quick & Easy Goat Cheese Winter Healthy Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 10
Steps:
- Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
- Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
- Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
- Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
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- Beet and Pear Salad With Walnuts and Goat Cheese. Beets and pears are sweet winter treats that shine in this colorful seasonal salad. A little oil and vinegar is all that is needed to make the ingredients, including tangy goat cheese crumbles, and tender, peppery baby arugula leaves, sing.
- Grilled Chicken With Goat Cheese Sauce. Make grilled chicken breasts more special by slathering them in a flavorful, herbed goat cheese sauce. Pounding the chicken before grilling helps it to cook quickly and evenly.
- Flatbread Pizza With Sun-dried Tomatoes, Olives, and Goat Cheese. Making your own flatbread pizza is a great way to save money on delivery and satisfy a pizza craving.
- Goat Cheese, Rosemary Ham, Apple, and Honey Sandwich With Arugula. Makeover your everyday brown bag lunch with a satisfying, bistro-style sandwich loaded with sweet, salty, tangy, and spicy flavors.
- Goat Cheese Fritters. Serve sophisticated, warm goat cheese fritters as a crowd-pleasing appetizer when you entertain. The seasoned cheese mixture is quick and easy to make in the food processor, but needs an hour for chilling, before you fry them in batches.
- Goat Cheese Pasta. Looking for a lighter alternative to fettucine Alfredo? Try this creamy pasta dish that tastes indulgent, but skips the heavy cream and butter, in favor of tangy goat cheese.
- Marinated Goat Cheese. Create a sophisticated starter for luncheons or dinner parties with this marinated goat cheese recipe. It couldn't be easier than seasoning discs of goat cheese with olive oil and fresh herbs, yet the resulting flavor is addicting.
- Heirloom Tomato Salad With Goat Cheese and Arugula. Celebrate the juicy goodness of heirloom tomatoes with this yummy summer salad. Assemble it in minutes with goat cheese, fresh tomatoes, and peppery baby arugula greens.
- Caramelized Garlic Tart With Goat Cheese. Wow party guests with this savory caramelized garlic and goat cheese appetizer tart from famed chef Yotam Ottolenghi.
- Goat Cheese Pizza. Goat cheese adds a delicious creamy tang to this vegetarian pizza. It also pairs perfectly with fresh asparagus and peas, making it an ideal springtime dish.
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