GOAT CHEESE CROUTONS
Provided by Food Network
Number Of Ingredients 4
Steps:
- Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;
GOAT CHEESE CROUTONS WITH WILD MUSHROOMS IN MADEIRA CREAM
Steps:
- Goat Cheese Croutons
- In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside.
- Madeira Cream
- In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.
- Wild Mushrooms
- Turn on the broiler. Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces. Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes. Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives.
- Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.
GREENS W/ BEETS, HARICOTS VERTS & GOAT CHEESE CROUTONS
Make and share this Greens W/ Beets, Haricots Verts & Goat Cheese Croutons recipe from Food.com.
Provided by One Little Deer
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE VINAIGRETTE: In a small bowl, whisk together the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed.
- TO MAKE THE SALAD: Heat the oven to 400 degrees F If you choose to make your own beets: Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minute When cooled, peel off the outer skin and slice the beets into 1/4-inch rounds.
- Cut the baguette into 12 slices about 1/4 inch thick. Toast under the broiler until light golden brown on one side; turn them over and lightly brown the other side. Cool. With a hot, wet knife, cut the goat cheese into 12 slices. Put a round of cheese on each slice of baguette. Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
- When ready to serve the salad, heat the oven to 400 degrees F. Put the croutons in the oven until the cheese softens, about 5 minute Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens, haricots verts, and olives with enough vinaigrette to just moisten them. Divide the mixture among the salad plates. Put a warm crouton on either side and serve.
Nutrition Facts : Calories 407.6, Fat 17.3, SaturatedFat 9.6, Cholesterol 33.6, Sodium 895.2, Carbohydrate 46.2, Fiber 4.1, Sugar 3.8, Protein 17.1
CHEESE CROUTONS FOR ITALIAN WEDDING SOUP
Not everyone knows what wedding soup is but I like mine with soft, spongy cheese croutons. This is an old Italian recipe handed down for generations. Try it, you'll love it! I like to use a combination of both cheeses.....
Provided by Chef53Kathy
Categories High Protein
Time 40m
Yield 24 1/4 cup, 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and pour into a greased and floured jelly roll pan. Bake for 30 minutes at 350*.
- When cool, cut into very small squares and serve in your soup.
- These freeze well in ziploc bags.
Nutrition Facts : Calories 105.9, Fat 6.9, SaturatedFat 3.6, Cholesterol 118, Sodium 375.6, Carbohydrate 2.9, Fiber 0.1, Sugar 0.3, Protein 7.8
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- In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast.
- Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside.
- In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to ¼ cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.
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