Grilled Bread Topped With Celery Heart And Goat Cheese Food

SAVORY ROSEMARY GOAT CHEESE QUICK BREAD

Steps:

• Heat the oven to 350 degrees F. Butter a 9-inch loaf pan.
• Place the egg in a medium bowl; whisk in the milk and 4 tablespoons butter. (It's okay if there are still small chunks of butter remaining after whisking.)
• In a large bowl, mix together the flours, baking powder, rosemary and salt with a fork. Add the egg mixture and stir with a wooden spoon just until combined. Sprinkle the raisins and goat cheese over the batter; gently fold in with just 2 or 3 strokes.
• Pour into the prepared pan and bake until a toothpick inserted into the middle of the bread comes out clean, 50 to 55 minutes. Cool slightly, and slice.

GRILLED BREAD TOPPED WITH ARUGULA, GOAT CHEESE, OLIVES AND ONIONS

Steps:

• Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Prepare barbecue (medium-high heat). Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish. Season dressing with salt and pepper. Add onions; turn to coat. Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes. Return onions to dressing in dish; turn to coat. Set aside.
• Brush remaining 3 tablespoons oil over bread. Grill until bread is golden, about 2 minutes per side. Spread cheese mixture over warm bread.
• Add arugula to dressing; toss to coat. Top cheese bread with arugula, onions and olives.

CHEESY GRILLED BREAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
• Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.

GRILLED BREAD (GARLIC OR PLAIN!)

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees).
• Brush each side of the bread lightly with olive oil. Place the slices on a baking sheet and sprinkle with 1 pinch of salt on top of each. Grill 1 to 2 minutes per side, until crispy and just starting to char on the edges.
• Remove from the heat. If desired, rub each slice with the cut side of the garlic and a bit of butter or additional olive oil (we rubbed on a small pat of butter between all the slices). Add another sprinkle of kosher salt if serving plain as garlic bread, and top with chopped herbs if desired.

BREADED GOAT'S CHEESE

Steps:

• Prepare dinner plates with a bed of dressed mesclun salad or apple slices.
• In a deep pot, slowly heat to 350 degrees enough vegetable oil to completely submerge the disks when deep fried. While this is heating up, set flour, egg and bread crumbs in a 3 separate shallow plates; dip each disk of cheese in flour, then in beaten egg and finally in fresh bread crumbs, making sure breading completely adheres to all surfaces leaving no cheese exposed.
• With a slotted spoon or skimmer, lower the breaded cheese into the oil. Do not overcrowd or the temperature of the oil will be lowered considerably and the cheese will be greasy. Fry for 45 seconds only or until the crust is deep golden brown. Briefly drain on absorbent towels and serve immediately on garnished plates.
• Variations: you can marinate the goats' cheese first in a mixture of olive oil, crushed black peppercorns, herbs and garlic. Pat dry before breading.
• Mix some ground pecans or walnuts with bread crumbs.
• Before breading, sandwich an anchovy fillet or chopped canned green chilis between two 1/4inch rounds of mozzarella.

GRILLED BREAD TOPPED WITH CELERY HEART AND GOAT CHEESE

Steps:

• Heat a grill or broiler. Brush the bread on both sides with the olive oil. Grill or broil until browned and crisp, about 2 1/2 minutes per side. Rub the garlic clove over each bread slice. Top with slices of celery and goat cheese. Sprinkle with the cracked peppercorns and serve.

GOAT CHEESE GARLIC BREAD

Steps:

• Adjust oven rack to middle position and heat oven to 500 degrees.
• Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, goat cheese, butter, cheese, and salt in small bowl until thoroughly combined.
• Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 10 to 12 minutes. Cut each half into 2-inch slices; serve immediately.

BRAISED CELERY WITH GOAT'S CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly grease a medium sized shallow oven proof dish.
• Melt the butter in a heavy-based saucepan and fry the celery for 2-3 minutes, stirring frequently.
• Add 3-4 T of water to the pan, heat gently and then cover and simmer over a gentle heat for 5-6 minutes until the celery is nearly tender and the water has almost evaporated.
• Remove the pan from the heat and stir in the goat's cheese and cream.
• Taste and season with salt and pepper, and then turn into the oven dish.
• Cover the dish with buttered greaseproof paper and bake in the oven for 10-12 minutes.
• Serve at once.

GRILLED CHEESY GARLIC BREAD

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine butter and garlic in a bowl and mix thoroughly. Spread butter mixture over 1 side of each bread and place on a baking sheet. Sprinkle with salt and pepper.
• Reduce grill heat to low and place bread, butter-side down, onto grill. Cook until grill marks appear, about 2 minutes, moving bread around every 15 to 20 seconds and watching for flare-ups.
• Turn bread over and sprinkle evenly with mozzarella cheese. Close grill and cook until cheese is melted, 1 to 2 minutes more. Transfer to a baking sheet, cut each bread into quarters, and serve warm.

ROMAINE HEARTS WITH GOAT CHEESE DRESSING

Steps:

• In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.
• In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA

Steps:

• Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
• Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
• Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
• Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
• Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
• Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.