Goat Cheese With Herbs Recipes

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
• Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
• Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
• Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

Steps:

• Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
• Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
• Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
• Sprinkle marinated goat cheese with flaky salt and serve with toast.
• Do Ahead
• Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.

Steps:

• Arrange cheese on a small plate. Sprinkle with oregano, red-pepper flakes, and lemon zest. Season to taste with salt and pepper and drizzle with oil. Serve immediately with crostini or crackers.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Divide baguette slices between 2 shallow baking pans. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Bake, switching position of pans halfway through baking, until toasts are crisp but not hard, about 10 minutes.
• Stir together goat cheese, herbs, shallot, and pepper. Season with salt.
• Beat cream with a whisk until it just holds soft peaks, then fold into cheese mixture. Serve with toasts.

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
• Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Steps:

• Add the goat cheese, basil, garlic powder, onion powder, oregano, salt, thyme and pepper to a stand mixer fitted with the beater attachment. Mix on low speed until you have a smooth, blended paste, about 3 minutes. Scrape down the sides of the mixer bowl and mix again. With the mixer on low speed, slowly pour in the lemon juice and beer; mix until all of the liquid is absorbed. Scrape down the sides of the bowl and mix one last time to ensure all the ingredients are fully incorporated and evenly dispersed.

Steps:

• Preheat oven to 425°F.
• Lightly coat a round perforated pan with vegetable cooking spray, or put a pizza stone in the oven while it preheats. Place pizza dough on a lightly floured surface, and roll it into a 12-ing circle. Place dough on prepared pizza pan or stone, and bake for 5 minutes.
• While the crust is baking, coat a small nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add the mushrooms and salt, and cook, stirring occasionally, 4-5 minutes or until softened and lightly browned; set aside.
• Spread the pesto over warm crust, leaving 1/2-inch edge. Sprinkl pepper evenly over crust, and top with chicken, corn, mushrooms, and goat cheese. Bake 12-15 minutes or until crust is cooked through and cheese is golden brown. Remove from oven, and sprinkle with basil. Cut into 8 wedges; serve hot.

Steps:

• Blend goat cheese, oil and yogurt in processor until smooth. Transfer to small bowl. Mix in all herbs and flowers, if desired. Season dip to taste with salt and pepper. Cover and refrigerate until dip is cold and flavors blend, about 3 hours. (Can be made 1 day ahead. Keep chilled.)
• Serve dip with toasted baguette slices and raw vegetables.

Steps:

• In a shallow dish arrange the six pieces of cheese in one layer. Sprinkle lemon, tomatoes, capers thyme, and salt over the cheese pieces. Add the rosemary sprigs.
• Pour olive oil over the cheese, making sure the oil covers the cheese (use more if necessary).
• Place cheese dish in refrigerator and let marinate for 2-6 hours.
• Bring dish to room temperature (about 45 minutes) before serving.
• Spread cheese with marinade on crostini or crackers.

Steps:

• Process tomatoes, garlic rosemary and olive oil into a paste.
• Spread on top of goat Cheese.
• Serve with toasted slices of french bread.

Steps:

• Blend goat cheese, oil and yogurt in processor until smooth.
• Transfer to small bowl.
• Mix in the herbs.
• Season dip to taste with salt and pepper.
• Cover and refrigerate until dip is cold and flavors blend, about 3 hours.
• (Can be made 1 day ahead. Keep chilled.) Serve dip with toasted baguette slices and raw vegetables.