Goat Cheese Chutney Spread Food

GARLICKY HERBED GOAT CHEESE SPREAD

Steps:

• Combine all the ingredients in a mini food processor. Pulse until just whipped and blended (and the herbs are well-distributed in small, even pieces), scraping down the sides of the bowl once or twice if needed. Transfer the goat cheese spread to a serving bowl (I like to place it off-center, as seen in the photos above), using the back of a large spoon to create a divet and swoosh.
• Just before serving, drizzle with extra virgin olive oil and garnish with several dill fronds. This goat cheese spread is best served right away, but can be prepared in advance and stores well in the refrigerator for 2-3 days. Store in a container with a tight-fitting lid.
• If you do not have a mini food processor or don't wish to use one: before proceeding, finely chop the herbs (it is especially important for the goat cheese to be at room temperature if mixing by hand) and mix everything together with a spoon or spatula until well incorporated. *I prefer to use a mini food processor, because it is quick, fast, and incorporates a little air into the goat cheese, creating a slightly whipped, lighter texture.

GOAT CHEESE & CHUTNEY APPETIZER

Steps:

• Place goat cheese log on decorative plate.
• Spoon over chutney.
• Serve with crackers.

GOAT CHEESE, CRANBERRY CHUTNEY AND TOASTED WALNUT ENVELOPES

Steps:

• 1. Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (about 2-inch) squares.
• 2. Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with water. Fold the pastry corners up over the filling and overlap slightly at the top, forming an open-ended "envelope", and press to seal. Place the filled pastries onto 2 baking sheets.
• 3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired.

GOAT CHEESE CHUTNEY SPREAD

Steps:

• Blend cheeses together in a mixer until smooth.
• Add contents of chutney or jelly.
• Blend till smooth.
• Serve with water crackers or sliced baguette.

FRESH GOAT CHEESE SPREAD

Steps:

• In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY

Steps:

• Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
• Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.

HORSERADISH GOAT CHEESE SPREAD

Steps:

• Using a silicone spatula, gently fold together the goat cheese, cream, and horseradish until thoroughly combined. Season to taste with salt. Cover and refrigerate for up to a week.

PEAR CHUTNEY AND GOAT CHEESE BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool.
• Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature.
• Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf.

MINI PHYLLO SHELLS WITH CHUTNEY AND GOAT CHEESE

Steps:

• Fill phyllo shells 1/2 to 1/3 full with chutney.
• Spread goat cheese over top of chutney.
• Arrange on serving dish.
• You're finished!