Goatcheeseandredonionsliderswithsavorysweetpotatofries Recipes

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GOAT CHEESE AND HERB DIP

Categories     Cheese     Herb     Goat Cheese     Fall     Spring     Summer     Winter     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 12



Goat Cheese and Herb Dip image

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.

8 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons olive oil (preferably extra-virgin)
3 tablespoons plain yogurt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped assorted edible flowers (optional)
Toasted baguette slices
Assorted raw vegetables

ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings, appetizer

Time 8h20m

Yield Four servings

Number Of Ingredients 9



Alice Waters's Baked Goat Cheese with Salad image

Steps:

  • Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
  • Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
  • Preheat oven to 400 degrees.
  • Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
  • Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
  • Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.

Nutrition Facts : @context http, Calories 884, UnsaturatedFat 42 grams, Carbohydrate 75 grams, Fat 56 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 8 grams, TransFat 0 grams

4 rounds of fresh goat cheese, each about 2 1/2 inches in diameter and about 1/2 inch thick
3/4 cup virgin olive oil, plus oil for greasing the baking dish
4 sprigs fresh thyme, or 1 teaspoon dried, plus 1 additional teaspoon dried thyme for blending with bread crumbs
1 cup fine, fresh bread crumbs
2 tablespoons red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste
1 quart lettuce leaves cut into bitesize pieces (use such greens as arugula, red leaf lettuce and so on)
16 garlic toast slices (see recipe)

FRIED GOAT CHEESE APPETIZERS

Make and share this Fried Goat Cheese Appetizers recipe from Food.com.

Provided by Punky Julster

Categories     Cheese

Time 22m

Yield 24 pieces

Number Of Ingredients 10



Fried Goat Cheese Appetizers image

Steps:

  • Mix cheese, parsley, egg, garlic, paprika, salt and pepper.
  • Place a tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4 inch edge.
  • Fold sides in and roll up.
  • Brush edge with egg and press to seal.
  • Heat 1/4 cup oil until hot.
  • Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side.
  • Add more oil to skillet as needed.
  • Serve hot.

9 ounces fresh goat cheese, crumbled
1/2 cup chopped fresh parsley
1 egg
1 tablespoon minced garlic
1 1/2 tablespoons paprika
1/2 tablespoon salt
1/2 tablespoon pepper
24 wonton wrappers
1 egg, beaten
oil (for frying)

GOAT CHEESE AND VEGETABLE SANDWICH

This vegetarian sandwich is low in saturated fat and sodium and contains plenty of fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 4

Number Of Ingredients 10



Goat Cheese and Vegetable Sandwich image

Steps:

  • Brush 1 side of each bread slice with 1/2 teaspoon oil. Spread 1/2 ounce goat cheese on other side of each slice. Layer beet, carrots, pear, and arugula on cheese side of 4 slices; drizzle with lemon juice, season with salt and pepper, and sandwich with remaining slices, cheese side down.
  • Heat a large nonstick skillet over medium. In 2 batches, cook sandwiches, pressing gently on tops with a spatula, until golden brown, about 3 minutes per side.

Nutrition Facts : Calories 312 g, Cholesterol 13 g, Fat 13 g, Fiber 7 g, Protein 12 g, Sodium 481 g

8 thin slices whole-grain bread
4 teaspoons extra-virgin olive oil
4 ounces fresh goat cheese
1 medium red beet, scrubbed, peeled, and shredded (1 cup)
2 large carrots, shredded (1 cup)
1 pear, quartered, cored, and thinly sliced
2 cups arugula
2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

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