ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA
Provided by Ayesha Curry
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
- Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
- Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.
GOAT CHEESE QUICHE WITH PROSCIUTTO
Provided by Roger Mooking
Time 3h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the quiche pastry:
- In a large bowl, put the flour, salt, and butter cubes. Using the tips of your fingers, mix the ingredients until it resembles coarse cornmeal. Add the ice water a little at a time until the dough just comes together. Remove the dough from the bowl and form into a disk. Cover the disk with plastic wrap and put in the refrigerator to chill for 1 hour.
- Preheat oven to 375 degrees F.
- Lightly flour the work surface, roll-out the dough and put in a pan with a removable bottom. Allow the dough to hang over the edges. Trim the edges slightly, still leaving an overhang of dough. Poke or dock the bottom of the pastry with a fork.
- Put the crust on a baking tray and cover the bottom of the pastry dough with aluminum foil. Fill the crust with dried beans or pastry weights and bake for approximately 15 minutes. Remove the aluminum foil and beans, and then put the pastry back in the oven until the bottom is golden brown, approximately 10 minutes.
- Remove the pastry crust from the oven. While the pastry is still hot, brush a thin layer of quiche egg mixture over the bottom to seal.
- For the quiche filling:
- Preheat the oven to 375 degrees F.
- Put the shallots in a small saute pan skin-side up and coat with olive oil. Season the shallots with salt and roast for 30 minutes, until tender. Reduce the oven temperature to 325 degrees F. Peel the skins from the shallots and set the shallots aside. Put the milk in a pot over low heat until scalded, set aside.
- In a bowl, whisk the eggs, thyme, salt, and pepper until incorporated. Slowly whisk the warm milk into the egg mixture.
- Scatter the roasted shallots and goat cheese into the base of the pastry crust.
- Pour the egg mixture into the prepared quiche pastry crust. Bake in the oven for approximately 20 to 30 minutes, until the custard has set. Remove the quiche from the oven and allow to cool. Slice the quiche into portions and put the arugula and prosciutto over the quiche.
CRISPY GOAT CHEESE APPETIZERS
Want an amazing party starter? Coat slices of goat cheese with seasoned bread crumbs, fry them until golden-brown and top them off with tomato, basil, vinegar and pine nuts. -Julia TenHoeve, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Freeze cheese for 15 minutes. Unwrap and cut into 1/4-in. slices., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, thyme, garlic powder and salt. Dip cheese slices in the flour, eggs, then bread crumb mixture., In an electric skillet, heat oil to 375°. Fry cheese slices, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., Garnish each appetizer with a tomato half and basil leaf. Drizzle with vinegar; top with pine nuts. Serve warm.
Nutrition Facts : Calories 97 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
PANCETTA CRISPS WITH GOAT CHEESE AND PEAR
Categories Cheese Fruit Pork Appetizer Brunch Bake Cocktail Party Goat Cheese Pear Bon Appétit
Yield Makes 16
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.
PESTO-GOAT CHEESE TOASTS
I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PLANKED FIGS WITH PANCETTA AND GOAT CHEESE
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers or place them on top of dressed greens for a salad. High-heat planking caramelizes the figs and burnishes the goat cheese, adding another level of flavor. The high heat cooks the fruit quickly, resulting in an outer charred fruit and warm center that has texture and bite but is not mushy. This is an excellent way to plank most fruits and vegetables. Keep a spray bottle of water handy to lightly douse flare-ups. Suggested plank: 2 maple or oak grilling planks, soaked in water for at least 1 hour
Provided by Karen Adler
Categories Cheese Dairy Fruit Appetizer Marinate Cocktail Party Fourth of July Father's Day Backyard BBQ Dinner Goat Cheese Fig Bacon Summer Birthday Shower Grill Grill/Barbecue Party Advance Prep Required Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Method:
- 1. Pour the fruit liqueur into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.
- 2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Fry the rest of the pancetta until crisp and crumbly and set aside.
- 3. Prepare a hot fire in your grill.
- 4. Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using grill tongs. Quickly place the fig halves on the planks, cut side up. Sprinkle the goat cheese and fried pancetta on the figs. Cover and plank-roast for 12 to 15 minutes, or until the figs have softened and are scorched around the edges and the goat cheese has a burnished appearance and a brownish-red color. Drizzle with the honey and serve.
- Oven-Planking: Preheat the oven to 450°F. Place the planked pancetta-wrapped figs, sprinkled with goat cheese and fried pancetta, in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the figs are scorched around the edges. Drizzle with honey and serve.
CHEESY GOATS: PANCETTA CRISPS WITH GOAT CHEESE & PEAR
Make and share this Cheesy Goats: Pancetta Crisps With Goat Cheese & Pear recipe from Food.com.
Provided by Adopted Parisian
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Arrange pancetta slices on a foil-lined baking sheet. Bake 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack to drain. Let stand 10 minutes or until crisp.
- Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving.
Nutrition Facts : Calories 108.4, Fat 5.7, SaturatedFat 3.9, Cholesterol 15, Sodium 98.2, Carbohydrate 11.1, Fiber 1, Sugar 9.1, Protein 4.3
GOAT'S CHEESE & GARLIC LINGUINE WITH CRISP PANCETTA
Keep entertaining simple with this fuss-free but flavour-packed recipe
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Loosely wrap the garlic cloves in some foil with 1 tsp oil. Place in a roasting tin and cook for about 20 mins until soft. Meanwhile, heat 2 tbsp oil and fry the onions until caramelised, about 15 mins, adding the thyme for the final 5 mins.
- In a separate pan, dry-fry the pancetta until golden and crisp, then set aside. Cook the pasta. Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil. Drain the pasta, then toss through the onions, adding a good splash of cooking water. Crumble over the cheese and lightly stir. Season, then pile onto plates. Scatter with parsley, drizzle with some more oil and top with pancetta slices.
Nutrition Facts : Calories 740 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.23 milligram of sodium
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