PESTO-GOAT CHEESE TOASTS
I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PESTO-GOAT CHEESE PINWHEELS
Steps:
- Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.
GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)
This tasty, flavorful spread is quick and easy to make but it looks very elaborate and pretty. It is a great appetizer for a crowd. I love that you make it a day (or two) ahead of time, so there is one less thing to worry about the day of the party. The green, red and white colors look especially festive on a holiday buffet. You can also make a half batch in a mini-loaf pan for a small group.
Provided by StephanieZ
Categories Spreads
Time 20m
Yield 14-20 serving(s)
Number Of Ingredients 10
Steps:
- Line an 8 x 4 loaf pan with plastic wrap.
- Process the first five ingredients in a food processor until smooth.
- Spread one-third of the cheese mixture in the lined pan.
- Top with the pesto.
- Spread one-third of the cheese mixture over pesto.
- Spread the chopped, drained sun dried tomatoes next.
- Top with the remaining cheese mixture.
- Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
- Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
- Serve with french bread slices (or crackers).
GRILLED PESTO BREADSTICKS WITH GOAT CHEESE-PESTO SPREAD
Categories Herb Vegetarian Goat Cheese Summer Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 4
Steps:
- Purée goat cheese in processor.Mix in 7 ounces pesto. Transfer to medium bowl.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)
- Prepare barbeque (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4-inch-wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brown, about 45 seconds per side. Serve with cheese spread.
GOAT CHEESE, TOMATO, AND PESTO DIP
The dish is not only easy to make, it is gorgeous and makes many mouths happy! Bring it to a party and I guarantee at least 5 people ask you for the recipe. I brought this to a BBQ and folks used it as a burger topping. YUMMMMMY.
Provided by charkins
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 13.9 g, Cholesterol 21.5 mg, Fat 15.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 377.4 mg, Sugar 1.9 g
PESTO GOAT CHEESE SPREAD
Categories Condiment/Spread No-Cook Vegetarian Quick & Easy Cream Cheese Goat Cheese Basil Gourmet
Number Of Ingredients 3
Steps:
- Stir together all ingredients with salt and pepper to taste until smooth.
ZUCCHINI, PESTO AND GOAT CHEESE ROLL-UPS
These easy veggie roll-ups are the perfect light appetizer. Serve them as a vegetarian option as part of your appetizer spread.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Line cookie sheet with paper towels. Cut 5 thin lengthwise strips, each 1/4 inch thick, from each zucchini. Brush both sides of strips with oil. Sprinkle with salt and pepper.
- Heat grill pan or grill over medium-high heat. Place zucchini on grill pan, and cook 4 to 5 minutes or until zucchini is softened. Turn, and cook 2 minutes longer. Transfer zucchini to pan. Cool 5 minutes.
- Place 1 teaspoon cheese onto end of each zucchini strip. Top cheese with 1/2 teaspoon of the pesto and 1 basil leaf. Roll up, and secure with toothpick. Refrigerate at least 30 minutes until completely chilled.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 1 g, TransFat 0 g
GOAT CHEESE-PESTO CROSTINI
Guests will think you fussed over these elegant appetizers-but the recipe conveniently calls for jarred pesto.-Cindie Haras, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.
Nutrition Facts : Calories 137 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 189mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
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