Chevre Goat Cheese Food

BAKED GOAT CHEESE DIP

Baked Goat Cheese Dip image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 10-ounce log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Kosher salt
Toasted baguette slices, for serving

Steps:

Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

ROAST BEEF AND CHEVRE WRAP (GOAT CHEESE)

Roast Beef and Chevre Wrap (Goat Cheese) image

The lady whose house my DH was painting raises goats and makes this wonderful cheese. So she was kind enough to send some to me in exchange for some cherry tomatoes from our garden. I had never tried goat cheese before, but I loved it, so did DD. This is a sandwich which I made up to enjoy it. Note: Chevyer is a soft cheese and is crumbly in texture.

Provided by MsSally

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 whole wheat sandwich wrap
2 ounces deli roast beef
1 ounce chevre cheese (basil and garlic flavored)
1 teaspoon light mayonnaise
lettuce
tomatoes

Steps:

Spread mayo on tortilla, layer lettuce, tomato slices, roast beef and crumbles of chevre cheese in the middle of the top half of tortilla.
Fold bottom half up and then fold over both sides tightly.
Note: If you are like me and can't get your wraps to stay tight, wrap in a paper towel to help with fall apart messes.

Nutrition Facts : Calories 333.1, Fat 20.3, SaturatedFat 10.3, Cholesterol 124.3, Sodium 2208, Carbohydrate 2.4, Sugar 0.9, Protein 33.5

FRIED GOAT CHEESE

Fried Goat Cheese image

Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread on baguette slices. These little beauties would also be great atop a green salad.

Provided by Lynn in MA

Categories < 15 Mins

Time 12m

Yield 6-8 Medallions, 4 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces chevre cheese or 6 ounces goat cheese, log
3/4 cup panko breadcrumbs
1/2 teaspoon dried oregano
1/3 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
1 pinch salt and pepper
1 egg, beaten with a little water
1/3 cup flour
1 1/2 cups olive oil
1/3 cup honey, for drizzling
2 roasted red peppers, minced, for garnish
12 slices baguette

Steps:

1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
3. In another bowl, lightly beat the egg with a little water.
4. In a third bowl, place the flour.
5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
8. Remove from the oil and drain/blot on a paper towel.
9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
These medallions would also be great served atop a green salad.

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