Goat Cheese Cucumber And Dill Tea Crackers Recipes

GOAT CHEESE WITH FRESH DILL

Provided by Ree Drummond : Food Network

Categories appetizer

Time 20m

Yield 12 servings

Number Of Ingredients 3

Goat Cheese with Fresh Dill image

Steps:

Place the packages of goat cheese into the freezer to slightly harden, about 15 minutes.
Finely chop the dill and spread it out a bit on the cutting board to let it dry for a few minutes.
Remove the goat cheese from the packaging. Gently roll it over the fresh dill, coating it almost completely. It should look lovely and "mossy."
Carefully wrap the roll snugly in plastic wrap and chill until it's time to serve. Serve with crackers.

Ingredients

Two 11-ounce packages fresh goat cheese
6 tablespoons fresh dill, more if needed
Crackers, for serving

GOAT CHEESE AND THYME CRACKERS

Provided by Sunny Anderson

Time 3h40m

Yield 20 crackers

Number Of Ingredients 6

Goat Cheese and Thyme Crackers image

Steps:

In a stand mixer with the paddle attachment blend the goat cheese and butter until smooth. Add the thyme, zest, and 1/4 teaspoon salt. Taste a bit, and season with more salt, if needed and add a few grinds of pepper. Add the flour and blend until smooth. Remove the dough and using a piece of plastic wrap to guide and mold, roll the dough into an 8-inch long log. Refrigerate for 2 hours.
Heat the oven to 325 degrees F.
Remove the dough log from the refrigerator and cut into 1/3-inch discs. Place on an ungreased parchment paper-lined baking sheet, about an inch apart. Bake until golden on top and set, 30 to 35 minutes. Remove from the oven and slide the parchment off of the baking sheet and onto a cooling rack with the crackers still attached. Cool completely before eating.

Ingredients

4 ounces goat cheese
2 tablespoons butter, at room temperature
4 sprigs thyme, leaves removed and lightly chopped
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup flour

CREAMY GOAT CHEESE AND CUCUMBER SANDWICH

A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor. I use sumac to bump up the already satisfying and comforting flavor of the creamy goat cheese and cottage cheese blend that blankets cucumbers, celery and dill. My first choice for bread is pumpernickel, but black bread or whole wheat country bread are also good.

Provided by Martha Rose Shulman

Categories easy, lunch, quick, sandwiches, main course

Time 10m

Yield 1 sandwich

Number Of Ingredients 10

Creamy Goat Cheese and Cucumber Sandwich image

Steps:

In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth. Add the sumac and mix together.
Spread half the cheese mixture on one slice of the bread. Sprinkle with dill. Top with a layer of thinly sliced celery. Top the celery with a layer of cucumber slices. Season if desired with salt and pepper and sprinkle on more dill. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 ounce goat cheese
1/4 cup (1 ounce) low-fat cottage cheese
1/2 tablespoon plain low-fat yogurt (more if needed)
1/4 teaspoon sumac (to taste)
2 slices pumpernickel, black bread or whole wheat country bread
Chopped fresh dill
1/2 tender celery stick from the heart, sliced very thin on the diagonal
1/2 Persian cucumber or 1/4 European cucumber, sliced very thin on the diagonal
Salt and freshly ground pepper to taste
3 walnut halves (1 1/2 whole walnuts), finely chopped