GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE
Provided by Amelia Saltsman
Categories Cocktail Party Vegetarian Quick & Easy New Year's Eve Goat Cheese Orange Honey Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese.
- Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired. DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini. Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
CROSTINI WITH RICOTTA AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a grill pan over medium-high heat. Brush 2 tablespoons of olive oil over the bread slices. Grill the bread until golden brown, about 2 minutes per side.
- Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the crostini. Arrange the toasts on a platter and serve.
GOAT CHEESE CROSTINI - GIADA
I first made this for a Valentine's dinner with DH. We really loved it. I used a skinny whole-wheat baguette, so the slices were small two- or three-bite ones. and I left out the sliced chives. Yumm. from "Everyday Italian" on Food Network.
Provided by newspapergal
Categories Cheese
Time 15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
- Bake until the crostini are pale golden and crisp, about 15 minutes.
- Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
- Add the parsley, thyme, and lemon peel.
- Using the on/off button, pulse just to blend.
- Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
- Spread the cheese mixture over the crostini.
- Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
- Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.
Nutrition Facts : Calories 217.6, Fat 11.8, SaturatedFat 5.5, Cholesterol 19.1, Sodium 328, Carbohydrate 20.2, Fiber 1.2, Sugar 0.3, Protein 7.6
GOAT CHEESE CROSTINI WITH ORANGE AND BLACK PEPPER MARMALADE
Sweet appetizer. The recipe is from Bon Appetit and called for blood oranges but I didn't have any and did not want to mess with removing the meat from the membranes so I used mandarin oranges instead.
Provided by SailingChef
Categories Healthy
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Using vegetable peeler, remove peel (orange part only, the white part is bitter) in strips from both oranges.
- Cut peel into 1/8 to 1/4 inch pieces, reserving a bit to mix with the goat cheese and placing reminder into medium saucepan.
- Squeeze 1 Tbls of fresh orange juice into saucepan. Discard oranges.
- Chop mandarin oranges in half and add to saucepan along with black pepper and honey.
- Bring to boil over medium-high heat and cook uncovered until thick and reduced, stirring frequently, about 10 minutes. Cool.
- Mix crumbled goat cheese with reserved orange peel in separate bowl.
- Top toasted baguette slices with goat cheese, then marmalade.
- Place crostini on platter and serve.
Nutrition Facts : Calories 555.8, Fat 12.1, SaturatedFat 6.4, Cholesterol 17.4, Sodium 920.7, Carbohydrate 93.7, Fiber 6.3, Sugar 24.3, Protein 19.3
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- Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese.
- Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired. DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini.
- Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
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