HERBED GOAT CHEESE
Steps:
- Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
- Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.
GOAT'S CHEESE, HERB & LEMON PATTIES
Nick Nairn's vegetarian patties are perfect any time of year - the fresh herbs really liven up the flavour
Provided by Nick Nairn
Categories Dinner, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Mash half the chickpeas in a bowl, then stir in the remaining chickpeas, the onion, garlic, mashed potatoes, lemon zest and juice, parmesan, egg, herbs, two of the goat's cheeses and a good amount of sea salt and pepper. When combined, divide into 12 and, using floured hands, shape into thick patties. Dust with flour and transfer to a plate. Cover and chill for 30 minutes.
- Heat the oil in a non-stick frying pan and fry the patties for about 3-4 minutes on each side until well browned and hot all the way through. Slice the remaining goat's cheeses into 12, and lay a slice on each pattie. Place under a hot grill to melt the cheese. Serve hot.
Nutrition Facts : Calories 216 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium
HERB COATED GOAT CHEESE
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
- Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
- The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.
GOAT CHEESE MARINATED WITH LEMON AND HERBS
I haven't tried this appetizer yet but thought it sounded wonderful. Recipe source: Fine Cooking (November 2004). The prep time includes at least 2 hours marinating time.
Provided by ellie_
Categories Cheese
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish arrange the six pieces of cheese in one layer. Sprinkle lemon, tomatoes, capers thyme, and salt over the cheese pieces. Add the rosemary sprigs.
- Pour olive oil over the cheese, making sure the oil covers the cheese (use more if necessary).
- Place cheese dish in refrigerator and let marinate for 2-6 hours.
- Bring dish to room temperature (about 45 minutes) before serving.
- Spread cheese with marinade on crostini or crackers.
Nutrition Facts : Calories 346.9, Fat 35.5, SaturatedFat 9.6, Cholesterol 22.4, Sodium 191.8, Carbohydrate 1.9, Fiber 0.3, Sugar 1.4, Protein 6.4
BALSAMIC MARINADE FOR GOAT CHEESE
Provided by Food Network
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
- Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.
HERB AND LEMON MARINATED GOAT CHEESE
Wonderful marinated fresh goat cheese appetizer, full of summery flavors! Serve with thick slices of toasted rustic bread, or in a salad. Enjoy!
Provided by BecR2400
Categories Cheese
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Place the goat cheese rounds into a widemouthed glass or ceramic jar.
- Add enough olive oil to cover cheese completely. Add bay leaves, thyme, lemon verbena, lemon zest, garlic, black peppercorns, and pink peppercorns.
- Cover tightly and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving. Serve with thick slices of toasted rustic peasant bread, or in a salad. Enjoy!
Nutrition Facts : Calories 421.8, Fat 34, SaturatedFat 23.5, Cholesterol 89.7, Sodium 585.9, Carbohydrate 4.8, Fiber 0.5, Sugar 2.9, Protein 24.9
HERB AND LEMON GOAT CHEESE SPREAD
Yield Serves 8
Number Of Ingredients 6
Steps:
- Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.
MARINATED GOAT CHEESE SPREAD / DIP
A decedent spread that wins raves at potlucks and dinner parties. Rich and flavourful, it's perfect served with whole grain crackers or grilled bread. Thanks to my co-worker Melanie for the AWESOME recipe! Note that 1/2 cup of pesto can be substituted for the fresh herbs - it saves time and waste if you don't have a use for the rest of the herbs!
Provided by Katzen
Categories Spreads
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Arrange cheese in a shallow dish in a single layer. Scatter olives, sundried tomatoes and basil over and around it.
- In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper. Pour over cheese.
- Marinate a few hours in the fridge or overnight. Serve at room temperature with grilled or fresh bread.
Nutrition Facts : Calories 136.8, Fat 12.2, SaturatedFat 5, Cholesterol 13, Sodium 182.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.3, Protein 5.5
BALSAMIC HERBED MARINADE FOR GOAT CHEESE
This is a great appetizer on crisp French bread, tossed on a salad or topped on cooked steak or hamburger!
Provided by Rita1652
Categories Spreads
Time 15m
Yield 8 appetizers
Number Of Ingredients 12
Steps:
- Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
- Gradually whisk in oil.
- Season to taste with salt and pepper.
- Pour mixture into glass baking dish or a pickling jar.
- Add goat cheese; turn to coat.
- Refrigerate at least 2 hours or up to 2 days, turning occasionally.
- Transfer goat cheese to platter.
- Spoon marinade over.
- Top with sun dried tomatoes and or black olives.
Nutrition Facts : Calories 282.9, Fat 26.8, SaturatedFat 7, Cholesterol 13.1, Sodium 175.2, Carbohydrate 5.3, Fiber 0.5, Sugar 3.7, Protein 5.8
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