GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE
Steps:
- Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
- In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
PROSCIUTTO AND GOAT CHEESE BRUSCHETTA WITH BLACK LENTILS
Steps:
- Preheat oven to 375 degrees F.
- On a sheet tray lay out the slices of bread and drizzle with extra-virgin olive oil. Turn each piece over and drizzle again so both sides have some oil on them. Toast in the hot oven for 1 to 2 minutes until slightly crispy but without color. While it is still hot, gently rub each slice on one side with a garlic clove then set aside.
- Layer each slice of toast with 2 to 3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put tray of bruschetta back into the oven and heat until cheese is melted, prosciutto is crispy and bread is golden brown, about 2 minutes.
- Place the lentils in a large saucepan and cover with 2 times the amount of water. Add thyme sprig and season with salt. Bring to a simmer and cook for 12 to 15 minutes until they are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside.
- Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle in the 1/4 cup olive oil whisking to combine. Season with salt and freshly ground black pepper.
- In a large saute pan heat a 2 count amount of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions. In a large mixing bowl add about half of the lentils, washed spinach and the caramelized onions. Toss to coat and season with salt and pepper, to taste.
- To serve, lay the prosciutto and goat cheese toast on a plate and serve with warm honey-balsamic spinach salad over the top. Garnish with more lentils.
RED PEPPER BRUSCHETTA WITH GOAT CHEESE
Toasted bread is topped with goat cheese and a sautéed blend of red peppers, onions, and seasoning. A delicious appetizer for summer or fall.
Provided by Katie Shaw
Categories appetizers
Time 35m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the olive oil over medium heat In a large skillet or saute pan. Add the peppers, onions, and salt. Cook, stirring occasionally, until vegetables are softened and the edges are slightly browned.
- Add the remaining 2 tablespoons olive oil, the garlic, crushed red pepper, white wine vinegar, and tomatoes. Bring to a boil and then reduce heat to a low simmer. Cook until the tomato juice has cooked off.
- To make the bruschetta, slice the bread diagonally about 1 inch thick. Brush with olive oil. Place on a baking sheet and bake at 425 degrees for about 5 minutes, or until lightly browned. Cool.
- Top the bread with a thin layer of goat cheese, then a generous amount of the bruschetta topping. Once assembled, serve immediately.
Nutrition Facts : Calories 164 kcal, Sugar 1 g, Sodium 344 mg, Fat 11 g, SaturatedFat 4 g, Carbohydrate 12 g, Fiber 1 g, Protein 6 g, Cholesterol 9 mg, ServingSize 1 serving
GRILLED EGGPLANT, TOMATO AND GOAT CHEESE
Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.
Provided by Bubba's Mom
Categories Appetizers and Snacks Cheese
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat.
- In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
- Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
- Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 7.2 g, Cholesterol 30.4 mg, Fat 18.5 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 8.9 g, Sodium 639 mg, Sugar 4.3 g
GRILLED CHICKEN WITH GOAT CHEESE STUFFING, PEPPERS, ONIONS AND TWO SALSAS
[Jalapeño-Cilantro Salsa](/recipes/recipe_views/views/4496) and [Tomato Salsa](/recipes/recipe_views/views/343) are colorful accompaniments to this great entrée.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Gently slide finger tips between chicken meat and skin along 1 long side of each breast, leaving skin attached on opposite ling side. Place 3 goat cheese rounds under skin of each chicken breast. skewer seams closed with toothpicks. Sprinkle chicken with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Place oil in large bowl. Place onions on baking sheet. Brush with 1 tablespoon oil. Add bell peppers to remaining oil in bowl; toss to coat. Sprinkle onions and peppers with salt and pepper. Grill or broil chicken, skin toward heat, until cooked through, turning occasionally, abut 22 minutes. Transfer to baking sheet; tent with foil. Grill or broil onions and peppers until lightly charred, turning occasionally, about 4 minutes.
- Remove toothpicks from chicken. Arrange chicken, onions and peppers on plates. Spoon Jalapeño Salsa over chicken. Spoon Tomato Salsa on side. Sprinkle with chives and serve.
GRILLED NECTARINES WITH GOAT CHEESE
An easy yet impressive dessert! Enjoy this seasonal favorite with 14 Hands Cabernet Sauvignon.
Provided by 14 Hands Winery
Categories Desserts
Time 25m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 217 calories, Carbohydrate 32.9 g, Cholesterol 16.1 mg, Fat 7 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 130.8 mg, Sugar 30.7 g
BLISTERED GRAPE AND GOAT CHEESE BRUSCHETTA
Steps:
- Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill.
- Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl.
- Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate.
- Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice.
GRILLED CHICKEN W/FRESH BRUSCHETTA &GOAT CHEESE
Categories Chicken Tomato Quick & Easy Grill/Barbecue
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Marinate chicken breasts in itallian dressing for 2 to 3 hours. While chicken is marinating, prepare fresh bruschetta in a medium glass bowl by combining extra virgin olive oil with next 5 ingredients. Mix bruschetta well, cover and refrigerate for 1 to 2 hours. Prepare grill. Remove goat cheese from refrigerator and let it sit at room temperature to soften. Grill the marinated chicken breats over medium-high heat, turning 1/2 way through. Remove from grill, spread each breast with about 1 oz of goat cheese and top with heaping scoops of fresh bruschetta. Serve with fresh grilled aspargus and garlic bread.
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- In a resealable bag, combine all of the ingredients for the chicken. Press the air out of the bag and seal it. Massage the marinade into the chicken and let it rest on the counter for 30-60 minutes or marinate in the fridge overnight.
- While the chicken is marinating, dice the tomatoes. If there are a lot of seeds in the tomatoes scoop them out so the topping isn't so runny. Add the tomatoes, garlic and basil to a serving bowl. Drizzle in the balsamic vinegar, olive oil and season with plenty of salt and pepper. Stir together and taste for seasoning adjusting as needed. Set aside.
- Preheat grill to 400° F. Oil the grates and place the marinated chicken on them. Grill for 6-8 minutes and then flip them over and grill another 3-4 minutes. During the last few minutes of cooking, place the slices of mozzarella on top of the chicken. Continue to cook until the internal temperature of the chicken reaches 165° F. and the cheese is melted.
- Remove the chicken from the grill and let it rest for 5 minutes. Serve the chicken topped with the bruschetta topping or on the side.
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- Prepare the chicken marinade. Place all of the ingredients for the marinade into a jar. Cover the jar and shake until all of the ingredients are combined.
- Add the chicken breasts to a gallon-size Ziploc bag or a casserole dish and pour the marinade over the chicken. Be sure the chicken is completely coated in the marinade. Seal the bag and place the chicken in the fridge for at least 30 minutes or as long as overnight (the longer the better).
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