Herbed Goat Cheese On Flat Bread Food

CARAMELIZED ONION AND HERBED GOAT CHEESE FLATBREAD

Steps:

• Caramelize the onions: In a large skillet, heat olive oil over medium heat. Add onions and cook, stirring occasionally, for about 30 minutes, making sure to lower heat if they begin to cook too quickly. When onions are a deep caramelized brown, add salt and pepper, then stir to combine. Remove from heat, add vinegar, then let cool.
• Prepare the flatbreads: Place flatbreads or naan in a toaster oven (conventional oven is also fine) and cook until slightly crispy. Remove and let cool.
• Prepare the herbed goat cheese: Combine goat cheese, garlic, and thyme in a small bowl and stir with a spatula until well mixed.
• Assemble: To serve, spread a thin layer of goat cheese on each flatbread or naan. Add a generous portion of caramelized onions, then top each with fresh microgreens. Serve warm or at room temperature.

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.

HERB COATED GOAT CHEESE

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.

HERBED GOAT CHEESE SANDWICHES

Steps:

• For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles. Make these sandwiches in the morning, then cover with damp paper towels and plastic wrap and refrigerate. Cut just before serving.

HERBED FLATBREAD

Steps:

• Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving.

SPINACH AND CHEESE FLATBREAD

Steps:

• Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour.
• Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes.
• Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes.
• Preheat the oven to 475 degrees F. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes.

HERBED GOAT CHEESE SANDWICHES

Steps:

• To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
• To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.

HERBED GOAT CHEESE

Steps:

• Add the goat cheese, basil, garlic powder, onion powder, oregano, salt, thyme and pepper to a stand mixer fitted with the beater attachment. Mix on low speed until you have a smooth, blended paste, about 3 minutes. Scrape down the sides of the mixer bowl and mix again. With the mixer on low speed, slowly pour in the lemon juice and beer; mix until all of the liquid is absorbed. Scrape down the sides of the bowl and mix one last time to ensure all the ingredients are fully incorporated and evenly dispersed.

HERBED COATED GOAT CHEESE BALLS

Steps:

• Preheat oven to 375 degrees.
• Arrange bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread. Bake until crostini are pale golden and crisp, about 10 minutes.
• Meanwhile, stir 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" balls. Roll cheese balls in the herb mixture to coat completely. Arrange balls on a platter.
• Drizzle extra virgin olive oil over and around the cheese balls. Serve with crostini. Garnish with herb sprigs.
• Can prepare crostini and cheese balls 1 day ahead. Store crostini in air tight container at room temperature. COver and refrigerate cheese balls.

HERBED GOAT CHEESE BAGUETTE SLICES

Steps:

• In a small bowl, combine the cheese, parsley, rosemary, garlic, salt and pepper; roll into a 3-in. log. Cover and refrigerate for at least 1 hour. , Spread over bread; top with tomato slices. Sprinkle with additional pepper if desired.

HERBED GOAT CHEESE SPREAD

Steps:

• Place all ingredients in the bowl of a small food processor; process until well combined. Serve on bread, if desired.