Grilled California Goat Cheese On Toast Food

GRILLED GOAT CHEESE & ARUGULA SANDWICHES

Steps:

• Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

GOAT CHEESE TOASTS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

GRILLED NECTARINES WITH GOAT CHEESE

Steps:

• Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
• Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
• Cut the nectarines in half lengthwise and remove the pits.
• Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
• Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

GRILLED CALIFORNIA GOAT CHEESE ON TOAST

Steps:

• Preheat the broiler to high.
• Slice the rounds crosswise into eight pieces of more or less equal thickness.
• Arrange the slices of cheese in one layer in a shallow dish or plate. Sprinkle with equal amounts of pepper, thyme and oil. Let marinate for at least 15 minutes.
• Toast the bread on both sides and arrange the rounds on a baking sheet. Arrange one slice of cheese on each bread round. Pour any remaining oil over the cheese.
• Place under the broiler about one or two minutes or just until piping hot. Serve on hot plates.

HERBED GOAT CHEESE TOAST

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, mash the goat cheese, ricotta, and herbs together. Season, to taste, with salt and pepper. Fold in the beaten egg.
• Cut the baguette into thin slices on the bias. Arrange baguette slices on a baking sheet and toast lightly. Remove from heat and change oven setting to broil.
• Spread cheese mixture on baguette slices, return to baking sheet, and broil lightly. Serve warm.

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE

Steps:

• Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
• Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
• Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

GOAT CHEESE TOASTS

Steps:

• On a baking sheet broil the bread slices under a preheated broiler about 3 inches from the heat for 1 to 2 minutes on each side, our until they are golden, and brush on side of each toast lightly with the oil. spread the oiled sides evenly with the goat cheese, covering them completely, and sprinkle the cheese with pepper to taste. Return the goat cheese toasts to the broiler and broil them for 1 minute, or until the cheese is melted slightly and glistening. Serve the toasts warm or a room temperature.

GRILLED ROMAINE WITH GOAT CHEESE, DRIED CRANBERRIES AND PECANS

Steps:

• Trim the leafy ends of the romaine and cut in half lengthwise.
• Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
• Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
• Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
• Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
• Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
• Heat 2 tablespoons olive oil in a nonstick pan until very hot.
• Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
• Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.

HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS

Steps:

• Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
• Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
• Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
• Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
• Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
• Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
• Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
• To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.

INSPIRATIONAL GOAT'S CHEESE ON GARLIC CIABATTA TOAST

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.
• Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper.
• Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted.
• Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too.