Goats Cheese Melts Recipes

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
• Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
• Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
• Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.

Steps:

• Heat oven to 190°C.
• Take each roll and hollow out a space just big enough for the goats cheese. Brush the insides with the oil and bake for 5 mins until crispy.
• Spoon the chutney into the rolls and place the cheese on top. Depending on the cheese you use you may have to remove the top and bottom rind.
• Decorate each roll with a sprig of thyme and cover to roll in foil leaving the cheese exposed.
• Cook for 15 mins removing the foil for the last 5.

Steps:

• Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
• Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.

Steps:

• Make the chutney first. Heat the oil in a large pan, then soften the onion for 5 mins. Turn up the heat, then add the rest of the ingredients. Bring to the boil, then simmer for 10 mins until tender and sticky. Leave to cool, then season to taste. Will keep in the fridge for up to 1 week.
• Cut the pastry into 8 triangles, lift onto a baking sheet, then spread a little of the chutney over the middle of each. Top with a couple of cheese slices and a scattering of thyme. Brush the edges of the pastry with beaten egg, then chill until ready to bake. Can be prepared and chilled up to 1 day ahead.
• Heat oven to 200C/fan 180C/gas 6. Bake for 20 mins or until dark golden and crisp underneath. Whisk together 1 tbsp oil and 1 tsp vinegar with the mustard and seasoning, then dress the salad leaves. Serve the tarts with the salad and a spoonful more chutney on the side.