Goat Cheese Fig Walnut Mac Food

WALNUT AND FIG TAPENADE WITH GOAT CHEESE

Steps:

• Combine chopped figs and 1/3 cup water in heavy saucepan.
• Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
• Transfer to medium bowl.
• Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
• Season tapenade to taste with salt and pepper.*.
• Cover and refrigerate.
• Bring to room temperature before serving.
• *This dish can be prepared 2 days in advance.
• Arrange overlapping cheese rounds in the center of a medium platter.
• Stir chopped walnuts into tapenade and place in center of cheese circle.
• Garnish with walnut HALVES and thyme sprigs.
• Serve with great crackers.

FIG AND GOAT CHEESE BRUSCHETTAS

Steps:

• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
• Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

WALNUT & FIG GOAT CHEESE LOG

Steps:

• In a small bowl, crumble cheese. Stir in figs, 1/4 cup walnuts, pepper and, if desired, honey. Shape mixture into a log about 6 in. long. Roll log in remaining walnuts. Refrigerate 4 hours or overnight. Serve with crackers.

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

FIG & GOAT CHEESE SALAD

Steps:

• 1. Preheat a grill to medium.
• 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
• 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
• 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

GOAT CHEESE, FIG & WALNUT MAC

Steps:

• 1. Add milk and rosemary to a small lidded saucepan over low heat. Cover for 20 to 25 minutes, allowing herb to infuse. Remove rosemary sprig. 2. Meanwhile, bring a large pot of lightly salted water to boiling. Add gemelli. Cook 10 minutes, or as per package directions; drain and set aside. 3. In a large saucepan, melt butter over medium heat. Sprinkle in flour, whisking constantly for 2 minutes. Pour in infused milk, whisking until it comes to a boil. Simmer until thickened, about 3 minutes. Crumble in goat cheese, piece by piece, stirring until smooth. Add salt, figs, walnuts and cooked gemelli. Serve immediately.

BAKED FIGS & GOAT'S CHEESE WITH RADICCHIO

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.
• Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat's cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.
• Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.

MACARONI & GOAT CHEESE

Steps:

• Bring a large pot of lightly salted water to boil.
• Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
• Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute.
• Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon.
• Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
• Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.
• Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
• In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
• Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.