BAKED GOAT CHEESE SALADS
This salad is topped with delicious goat cheese medallions that are baked instead of fried, making this the perfect healthy weeknight recipe!
Provided by Liz Thomson
Categories Salad
Time 30m
Number Of Ingredients 8
Steps:
- Place the log of goat cheese in the freezer for about 30 minutes.
- Preheat the oven to 375.
- Remove from freezer and slice into 1/4 inch thick rounds.
- Gently coat each piece of goat cheese with flour.
- Lightly beat the egg until smooth.
- Dip the flour-coated cheese into the egg. Shake off excess egg.
- Coat the cheese with breadcrumbs and lay flat on a baking sheet.
- Bake for 15 minutes or until golden brown.
- Mix up your lettuce, carrots, cabbage, and salad dressing.
- Top with goat cheese and serve warm.
BAKED GOAT CHEESE SALAD
This Baked Goat Cheese Salad is a restaurant quality salad you can make in less than 30 minutes. The goat cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in toast crumbs. You can prep these ahead of time, keep them in a Ziploc bag, and freeze until you are ready to use.
Provided by Aysegul Sanford
Categories Appetizer
Time 37m
Number Of Ingredients 15
Steps:
- Process the Melba Toasts in a food processer until fine like breadcrumbs, for about a minute and a half.
- Cut the goat cheese into equal pieces using a dental floss or kitchen twine. (Please see picture and explanation above.)
- Roll each piece to make a small ball (in the size of a golf ball) using your hands.
- Coat each goat cheese ball with chopped thyme and chive herb mixture.
- Whisk eggs with Dijon mustard in a small ball. Transfer, now herb coated goat cheese balls in to this mix.
- Using your hands, press the Melba Toast crumbs (seasoned with pepper) into the egg mixture to make sure that they are nicely adhered.
- Place them on a sheet pan lined with parchment paper.
- Place the baking sheet in to freezer and freeze them for 30 minutes.
- Place the rack to the top position and pre-heat oven to 475 F degrees.
- Meanwhile whisk the oil, vinegar, mustard, shallot (or red onion) and salt in a small bowl until combined. Set aside.
- Remove the cheese from the freezer and lightly brush all sides of each cheese ball with olive oil. Transfer the baking sheet in to the oven and bake for 8 minutes. If they are completely frozen bake them for 10 to 12 minutes.
- Using a spatula place the cheese to a paper towel lined plate and let cool for 3 minutes.
- Place the green salad in a bowl and drizzle with the salad dressing. Toss to coat.
- Divide green salad among individual plates; place as many goat cheese balls as you want and serve.
Nutrition Facts : ServingSize 1 g, Calories 320 kcal, Sugar 1 g, Sodium 406 mg, Fat 24 g, SaturatedFat 10 g, Carbohydrate 10 g, Fiber 1 g, Protein 16 g, Cholesterol 108 mg
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
BAKED GOAT CHEESE WITH GARDEN SALAD
Provided by Molly O'Neill
Categories easy, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine 1/4 cup of the olive oil, the thyme and the bay leaf in a shallow dish. Add the cheese, and marinate in the refrigerator several hours or overnight.
- To make the vinaigrette, put the vinegar in a bowl and whisk in the remaining 1/4 cup olive oil. Season with the salt and pepper.
- Preheat the oven to 450 degrees. Grease a small baking dish. Remove the goat cheese from the oil and coat with the bread crumbs. Put in the dish and bake until the cheese is lightly bubbling and golden brown, about 4 to 5 minutes.
- Meanwhile, toss the greens with the vinaigrette and divide among 4 plates. Place a round of goat cheese on the center of each salad, browner side up. Serve immediately.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 25 grams, Carbohydrate 14 grams, Fat 34 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 3 grams
APPLE AND GOAT CHEESE SALAD
This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED GOAT CHEESE CAPRESE SALAD
This is one of the most amazing and easy cheese appetizers ever. It's got that texture that people love about goat cheese. Basil and tomato have a proven track record of being incredibly delicious with creamy cheeses, and this is no exception.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
- Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 4.1 g, Cholesterol 22.4 mg, Fat 15.5 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 6.8 g, Sodium 152.5 mg, Sugar 0.7 g
ROASTED VEGETABLE SALAD WITH GOAT CHEESE
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
- Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
- In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
Nutrition Facts : Calories 461 g, Fat 34 g, Fiber 9 g, Protein 12 g
GREEN SALAD WITH BAKED GOAT CHEESE
I combined my favorite parts of a variety of salads to create this masterpiece. The warm baked cheese and crunchy croutons are wonderful complements to the crisp salad greens.-Deb Morris, Wevertown, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
TWICE-BAKED GOAT CHEESE SOUFFLES WITH SALAD
Categories Milk/Cream Mixer Cheese Egg Mustard Bake Vegetarian Goat Cheese Winter Ramekin Gourmet
Yield Serves 6 as a light main course
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F and butter six 3/4-cup ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.
- In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
- Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
- Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
- Increase temperature to 425°F.
- In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
- Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé and arrange salad decoratively alongside.
QUICK AND DELICIOUS GOAT CHEESE SALAD
I love this salad for many reasons! I make it in 2 minutes, it tastes fantastic and reminiscent of what you get in 5 star restaurants, and served with a grilled fish, is sublime!
Provided by AniSarit
Categories Cheese
Time 2m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- In a salad bowl, place greens, cranberries, walnuts, and dressing, and mix gently.
- With a spoon, break up the goat cheese into uneven chunks on top of the salad.
- Serving Suggestions:.
- Enjoy as part of a meal with grilled fish and a blush wine
- Eat as a light dinner with a cup of warm tea.
- Makes for a beautiful presentation when entertaining guests.
GOAT CHEESE SALAD
Categories Salad Appetizer Bake Vegetarian Quick & Easy Goat Cheese Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make the vinaigrette:
- In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
- Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
- Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.
WARM GOAT'S CHEESE SALAD
A simple easy to make warm salad which has beautiful flavours
Provided by broadway__simon
Time 10m
Yield Serves 1
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 190C.
- Cut the Cos Lettuce up and put it into a serving bowl.
- Put the Goat's Cheese into the oven onto a tray or any dish. Keep an eye on it every few minutes by putting a knife through the middle to see if it is soft in the middle. You want the Goat's Cheese to be firm on the outside but slightly soft and warm on the inside.
- Put some olive oil and minced garlic in a small frying pan. Heat for about 15-30 seconds till it is warm. Pour it over the lettuce. Leave a little bit of oil and garlic in the pan.
- In the pan, heat (not cook) the sliced tomato on both sides and the olives. Then put the sliced tomato and olives on top of the salad. The sliced tomato should be spread round the outer of the salad bowl (so that the Goat's Cheese can be place in the middle)
- Once the goat's cheese is ready, slide it on top of the salad. Cracked Black Pepper to serve.
BAKED GOAT CHEESE
You need just 4 ingredients for this bubbling hot, cheesy, baked goat cheese appetizer. Serve fresh out of the oven with crostini or garlic bread for dipping.
Provided by chpmnk42
Categories Cheese Appetizers
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Press goat cheese to fit the shape of a small baking dish, leaving a 1-inch border around the edge. Gently spoon marinara sauce around the border, taking care to cover the edge of goat cheese but not the middle. Sprinkle with salt.
- Bake in the preheated oven until goat cheese is hot and soft and marinara sauce is hot and bubbling, 20 to 25 minutes.
- Remove from the oven and sprinkle with basil.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 18.7 g, Cholesterol 47.3 mg, Fat 20.3 g, Fiber 3.3 g, Protein 14.6 g, SaturatedFat 12.6 g, Sodium 804.9 mg, Sugar 12.5 g
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
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
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BAKED GOAT CHEESE SALAD RECIPE - ALICE WATERS | FOOD
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Category SaladsTotal Time 8 hrs 20 mins
- Divide goat cheese into 4 or 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with 1/4 cup olive oil, and turn to coat completely. Top with thyme sprigs. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 400°F. Stir together breadcrumbs and dried thyme in a small bowl. Remove cheese rounds from oil, and coat thoroughly with breadcrumb mixture. Transfer to a lightly greased baking sheet. Bake in preheated oven until golden brown and bubbly, 10 to 12 minutes.
- Meanwhile, place vinegar in a small bowl and season with salt and pepper; whisk in remaining 1/2 cup oil.
- Toss lettuce leaves with vinaigrette to lightly coat. Mound dressed lettuce on each of 4 plates. Top each with warm goat cheese rounds. Serve immediately with croutons.
BAKED GOAT CHEESE SALAD RECIPE | MYRECIPES
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- Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool.
- Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes.
- Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds 15 minutes or until firm.
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