WHIPPED GOAT CHEESE CROSTINI WITH BALSAMIC-ROASTED GRAPES
Everyone who knows me, knows I am a sucker for a cheese board. I love the combination of rich and nutty cheese with the delicate sweetness of fruit. Cheese boards are an entertaining staple for me, but when I want to change it up, I opt for this dish of creamy, velvety whipped goat cheese and juicy balsamic-roasted grapes with crunch from garlic-thyme crostini. Whether it's just you and a friend or you're entertaining a crowd, this dish is sure to be a hit!
Provided by Elena Besser
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Grease a rimmed baking sheet with olive oil and set aside for the crostini.
- Toss together the grapes and the 2 tablespoons of the olive oil on another rimmed baking sheet; season with kosher salt and pepper. Top with the sprigs of thyme. Roast on the upper oven rack until the grapes blister, 10 to 15 minutes.
- Meanwhile, whisk to combine the 1/4 cup olive oil with half of the chopped thyme, half of the garlic, a pinch of kosher salt and a few grinds pepper in a small bowl. Brush onto the tops of the baguette slices and place on the oiled baking sheet. While the grapes roast, bake the baguette slices on the lower oven rack for 5 minutes.
- Combine the goat cheese with the lemon zest, honey, remaining 1/2 teaspoon chopped thyme and grated garlic and a few grinds pepper in a food processor. Process until well combined, about 1 minute. Stream in the heavy cream with the machine running and process until the goat cheese is aerated and fluffy, 1 to 2 minutes. Taste and adjust the seasoning with kosher salt and pepper.
- Remove the grapes and bread from the oven and set the oven to broil. Flip the crostini. Remove and discard the sprigs of thyme from the grapes and carefully toss the grapes with the balsamic vinegar. Return the grapes to the upper oven rack and the crostini to the lower rack and broil until the grapes are caramelized and the bread is toasted, about 5 minutes -- watch closely, as broilers vary.
- To plate, spread the whipped goat cheese in a shallow bowl, top with the grapes and drizzle with any juices from the baking sheet. Sprinkle with flaky sea salt, thyme leaves and pepper. Place on a platter with the crostini and enjoy.
BAKED GOAT CHEESE
Steps:
- 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
- 2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
- 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
- 4. Remove the grape leaves from the water and pat dry with paper towels.
- 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
- 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
- 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
- 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
- 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
- 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.
GOAT CHEESE BAKED IN GRAPE LEAVES
An amazing appetizer, served with crusty bread to smear the hot cheesy goodness on. If you happen to have fresh grape leaves, you will need to blanch them before starting this recipe.
Provided by IngridH
Categories < 15 Mins
Time 15m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your broiler.
- Remove any stems from the leaves.
- Place one leaf on your workspace, vein side up with the stem end toward you.
- Roll 1/8 of the goat cheese into a log shape, and place it on the end of the leaf nearest you.
- Drizzle with 1/4 teaspoon olive oil, and sprinkle with mint and pepper.
- Roll the leaf around the cheese until it is covered, fold in the sides, and continue to roll the rest of the leaf and place it on a broiler pan, seam side down.
- Continue with the remaining ingredients.
- Brush the rolls with the remaining teaspoon of olive oil, then put under the broiler for 4 to 5 minutes until the leaves start to color and the cheese is very hot.
- Remove from the broiler and serve immediately with lemon wedges for garnish (and to drizzle the juice over the cheese).
Nutrition Facts : Calories 172.5, Fat 7.4, SaturatedFat 1.1, Sodium 5706.5, Carbohydrate 24.9, Fiber 0.5, Sugar 0.4, Protein 8.7
GOAT CHEESE FILLED GRAPE LEAVES
Steps:
- Mix the goat cheese, herbs, salt, and pepper in a bowl.
- Spread out the grape leaves, in sets of 2 overlapping pairs. Scoop 2 ounces (ice cream scoop works best) of goat cheese mixture, and place in the middle of the pair of grape leaves. Starting with 1 end, fold each side until goat cheese is covered, making a rectangular packet. Repeat with remaining leaves. Place stuffed leaves in a container and cover with extra virgin olive oil.
- Heat a grill.
- Using tongs, place the packets onto the hot grill. When marked, turn over, and mark on the other side. Grill until cheese is soft. When soft, remove from grill.
- Place on a bed of arugula, and tear open the grape leaf. Brush 8 pieces of bread with olive oil, sprinkle with salt and pepper, and grill both sides. Cut in half on a bias and serve with the goat cheese with the grilled bread and marinated olives.
GOAT CHEESE WRAPPED IN VINE LEAVES
Citrusy, perfectly salty grape vine leaves awaken the rich flavors of soft goat cheese in these dolmas-inspired wraps. Widely enjoyed throughout the Middle East, dolmas are made by stuffing leaves or vegetables with a variety of fillings that vary by region.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Overlap 3 grape leaves, vein side facing up, to form a solid circle (see Cook's Note*). Place the goat cheese round in the center of the circle. Use 2 roasted pepper strips to wrap around the cheese. Carefully wrap the leaves snugly around the cheese. Repeat with remaining leaves, cheese and pepper strips.
- Over high heat, cook the leaf bundles in olive oil for 1 minute on 1 side in an oven-safe skillet. Turn the bundles and cook for 1 minute more. Place the pan in the oven for approximately 3 minutes.
- To serve, place vine leaf bundle in the center of a large plate. Open up the leaves and drizzle with olive oil. Serve with crackers or bread.
- Preheat oven to 350 degrees F.
- Place the red peppers on a baking sheet. Roast in the oven on the top rack for 35 to 40 minutes, turning occasionally, or until the skin is blistered and charred. Immediately transfer the hot peppers to a small bowl and cover tightly with plastic wrap. When the peppers are cool enough to handle, peel off the skin and remove the stem and seeds. Cut into 1-inch wide strips.
BAKED GOAT CHEESE WITH GRAPE LEAVES , GRAPE CONFIT
Steps:
- 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator. 2. Prepare a medium bowl of ice water to receive the blanched grape leaves. 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water. 4. Remove the grape leaves from the water and pat dry with paper towels. 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf. 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves. 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance. 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil. 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven. 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.
GOAT CHEESE STUFFED GRAPE LEAVES
This recipe is so yummy! It's great as an appetizer for your next dinner party or for a healthy snack. Enjoy!
Provided by Corrinne J
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
- Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
- Stir in the rice.
- Remove the pan from the heat and stir in the dill.
- Set aside to cool to room temperature, then refrigerate.
- Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
- Heat the oven to 350°F.
- Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
- Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
- Repeat with the remaining rice mixture.
- Place the rolled grape leaves into a casserole dish.
- When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
- Cover and bake for 45 minutes.
- Let cool to room temperature and refrigerate.
- Serve well chilled.
GRAPE LEAVES STUFFED WITH GOAT CHEESE
Make and share this Grape Leaves Stuffed with Goat Cheese recipe from Food.com.
Provided by silky
Categories Cheese
Time 35m
Yield 12 pieces
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- Cream together cheese, chives, egg and pepper to taste.
- Wash grape leaves and pat dry.
- Remove stems.
- Working with one leaf at a time, place 1 rounded T of the cheese mixture at stem end of each leaf.
- Roll up tightly, tucking ends in to form a cigar shape.
- Place rolls, open end down, on a greased baking sheet.
- Brush generously with olive oil.
- Bake for 10 minutes.
- Serve hot or tepid.
Nutrition Facts : Calories 131.1, Fat 7, SaturatedFat 3.8, Cholesterol 18.2, Sodium 2939.9, Carbohydrate 12.2, Sugar 0.4, Protein 8
GOAT CHEESE IN GRAPE LEAVES
Goat's cheese takes on a wonderfully flavour and stays moist and creamy when barbecued in vine leaves.
Provided by David GM
Categories Cheese
Time 35m
Yield 8 parcels
Number Of Ingredients 6
Steps:
- Soak 8 wooden cocktail sticks in cold water for 1/2 hours Rinse the vine leaves under cold running water, then soak in a bowl of cold water for 15 minutes. Rinse again under running water and then repeat one more time. (The repeated rinsing, removes the saltiness of the brine).Pat dry with kitchen paper towel.
- To make the filling: dry-fry the pinenuts over a medium heat for about 5 minutes until they release their aroma and are a light golden brown. Remove from the heat and keep aside.
- Lay the vine leaves out on a flat surface and place a slice of chevre in the centre of one. Spread a little of the pesto on the top of the cheese then sprinkle with a few pine kernels.
- Fold the edges of the vine leaf over the filling and place another leaf on top. Turn the parcel over and fold the ends into the centre in the same way. Secure the outer flaps by threading a cocktail stick through the corners then brush the wraps with olive oil.
- Grill the parcels over the barbecue for 4 minutes, or until the cheese starts to melt and the leaves become a dark brown colour turning the parcels once halfway through grilling.
- Meanwhile, wrap the baguette in foil (or brush it with oil and place it directly on the cooking grate) and warm over direct high heat for 3 minutes, turning every minute.
- To serve: open the parcels, discard the leaves and spread the melted cheese onto crusty baguettes, adding seasoning to taste.
Nutrition Facts : Calories 291.6, Fat 13.1, SaturatedFat 6.4, Cholesterol 22.2, Sodium 718.5, Carbohydrate 31.6, Fiber 1.9, Sugar 1, Protein 12
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