TOMATO-GOAT CHEESE SPREAD
A good friend shared this recipe with me. It is super easy and so delicious. Guests will love it! It's best served with crackers that aren't strongly seasoned. -Linda Alexander, Madison, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.
Nutrition Facts : Calories 117 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
FOOLPROOF OPEN-FACED GOAT CHEESE, CHOPPED SPINACH AND SUN-DRIED TOMATO OMELET
The goat cheese melts into the omelet and makes this a creamy vegetarian delight. Cooking up the spinach is no big deal here because your eggs go right on top in the same pan so there's hardly any extra work.
Provided by Dave Lieberman
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash and dry the spinach then chop it coarsely.
- Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.
- Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
- Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
- Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.
Nutrition Facts : Calories 213 calorie, Fat 17 grams, SaturatedFat 8 grams, Cholesterol 339 milligrams, Sodium 300 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 13 grams, Sugar 1 grams
SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE
It is important to marinate this amazing concoction overnight to blend the flavors. It is so delicious and robust with many layers of flavor, yet a breeze to make. It makes for an elegant presentation served on a pretty plate! It's perfect for the holidays because it's green, red and white. I get rave reviews everytime I make it. My friend, Pam, an amazing cook, was kind enough to share this recipe with me! That's all folks, you can thank me later, LOL
Provided by Scoops
Categories Spreads
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
- Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
- About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
- Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
- Cooking time means to marinate overnight.
Nutrition Facts : Calories 350.4, Fat 32.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 251.3, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 9.9
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