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.
WARM GOAT CHEESE
Steps:
- Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
- Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
WARM GOAT CHEESE SALAD WITH PEAR
I found this recipe in a book called Cook This Not That. It is supposed to be a lower calorie version of California Pizza Kitchen Field Greens Salad
Provided by Cook4_6
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
- Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
- Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
- Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.
Nutrition Facts : Calories 300.2, Fat 15.9, SaturatedFat 7, Cholesterol 75.3, Sodium 361.7, Carbohydrate 27.7, Fiber 3, Sugar 6.8, Protein 12.6
HERB SALAD WITH GOAT'S CHEESE
Steps:
- Preheat your oven to 200°C/400°F/gas 6.
- Chop the marjoram leaves, or pound them in a pestle and mortar. Put them in a bowl with a tablespoon of olive oil and a pinch of pepper. Rub this mixture all over the goats' cheese and bake in the preheated oven for around 10 to 15 minutes until nice and golden.
- Toss the rocket, fennel, olives and lemon basil together in a bowl. Dress your salad with around 6 tablespoons of extra virgin olive oil and just over half your lemon juice, and season. Divide over four plates and sprinkle over the crumbled goat's cheese and sliced chilli ... fantastic!
Nutrition Facts : Calories 392 calories, Fat 34.2 g fat, SaturatedFat 13.0 g saturated fat, Protein 12.8 g protein, Carbohydrate 6.2 g carbohydrate, Sugar 1.8 g sugar, Fiber 0 g fibre
WARM GOAT CHEESE SALAD
From Southern Living. Haven't tried this yet but sounded good so posting for safekeeping. Let me know what you think.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing ingredients and whisk well.
- Combine bread crumbs, parmesan, and sesame seeds.
- Cut each log of goat cheese into four slices. Dip each in egg and dredge in bread crumb mixture. Cover and chill two hours.
- Melt butter in skillet over medium high heat. Fry goat cheese in two batches for 1-2 minutes per side or until browned. Drain on paper towels.
- Toss salad with dressing. Top with olives and warm goat cheese.
Nutrition Facts : Calories 457.1, Fat 38.5, SaturatedFat 17.9, Cholesterol 96.5, Sodium 626.6, Carbohydrate 13.7, Fiber 1.1, Sugar 5.3, Protein 15.8
TOMATO STEAK WITH BAKED GOAT CHEESE AND HERB SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes.
- Center the tomato slices on 4 salad plates and season with salt and pepper.
- Heat a large nonstick skillet over moderately high heat and pour in 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice.
- In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately.
- Michael's Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes.
- Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.
GOAT CHEESE SALAD
Categories Salad Appetizer Bake Vegetarian Quick & Easy Goat Cheese Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make the vinaigrette:
- In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
- Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
- Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.
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 WARM GOAT CHEESE SALAD
Make and share this Herbed Warm Goat Cheese Salad recipe from Food.com.
Provided by startnover
Categories Cheese
Time 18m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cheese:.
- Combine garlic, thyme, pepper, salt, and oil in a bowl.
- Whisk to incorporate ingredients.
- Place the cheese slices into the mixture making sure to coat all sides.
- Cover and refrigerate overnight.
- Dressing:.
- Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
- Before serving place a cookie sheet in oven and preheat to 350°.
- Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
- Transfer the cheese onto the hot pan and cook for 8 minutes.
- Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
- Serve while cheese is warm.
- Prep time does not include chilling time.
Nutrition Facts : Calories 662.2, Fat 61.8, SaturatedFat 12.2, Cholesterol 17, Sodium 2357.7, Carbohydrate 20.6, Fiber 2, Sugar 2, Protein 8.8
ROASTED BEETROOT & GOAT'S CHEESE SALAD
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
Provided by Chelsie Collins
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
- Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Nutrition Facts : Calories 672 calories, Fat 53 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS
Categories Salad Sauté Vegetarian Goat Cheese Pear Walnut Chill Endive Lettuce Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
- Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
- Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.
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12+ EASY GOAT CHEESE RECIPES - FOOLPROOF LIVING
From foolproofliving.com
Ratings 3Calories 224 per servingCategory Appetizer
- Pre-heat oven to 400 degrees. Place goat cheese, cream cheese, parmesan cheese, black pepper, and olive oil in the bowl of a food processor. Pulse a few times to break the goat cheese logs and then process until fully mixed, 30 seconds or so.
- Transfer to an oven-proof bowl. Smooth out the top with the back of a spoon and brush it with a little bit of (no more than ½ teaspoon) olive oil.
SUMMER SALAD WITH HERBED RICOTTA - JO COOKS
From jocooks.com
4.5/5 (17)Total Time 15 minsCategory Lunch, SaladCalories 139 per serving
- Arrange the tomato slices, cucumber, radishes and onion on a large platter then drizzle with the dressing. Season with salt and pepper if needed, then top with serrano peppers and dollop ricotta mixture evenly over the tomato slices.
BAREFOOT CONTESSA | SALAD WITH WARM GOAT CHEESE | RECIPES
From barefootcontessa.com
- Slice the Montrachet into twelve 1/2-inch-thick slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste.
- Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
HERBED WATERMELON SALAD WITH FRESH GOAT CHEESE - NEW ...
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From whatsgabycooking.com
Reviews 23Servings 4Cuisine ItalianCategory Dinner, Lunch
- Cook the pasta according to the package instructions. Once al dente, drain pasta and put back into the pot you used to cook it.
- Once cooled, stir in the basil, lemon juice, salt and pepper. Adjust seasonings if needed. Top with some chopped tomatoes and serve.
BAKED GOAT CHEESE SALAD RECIPE - ALICE WATERS | FOOD & WINE
From foodandwine.com
Category SaladsTotal Time 8 hrs 20 mins
- Divide goat cheese into 4 or 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with 1/4 cup olive oil, and turn to coat completely. Top with thyme sprigs. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 400°F. Stir together breadcrumbs and dried thyme in a small bowl. Remove cheese rounds from oil, and coat thoroughly with breadcrumb mixture. Transfer to a lightly greased baking sheet. Bake in preheated oven until golden brown and bubbly, 10 to 12 minutes.
- Meanwhile, place vinegar in a small bowl and season with salt and pepper; whisk in remaining 1/2 cup oil.
- Toss lettuce leaves with vinaigrette to lightly coat. Mound dressed lettuce on each of 4 plates. Top each with warm goat cheese rounds. Serve immediately with croutons.
POTATO SALAD WITH HERBS AND FRESH GOAT CHEESE - FOOD & WINE
From foodandwine.com
3/5 Total Time 1 hr 15 minsServings 20
- Put the potatoes in 2 large pots and cover with water. Add salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 40 minutes. Drain the potatoes and let cool slightly.
- Peel the potatoes. Halve them lengthwise, then slice crosswise 1/3 inch thick. Transfer the warm potatoes to a large bowl. Add the olive oil, vinegar, salt and pepper and toss gently to coat the potatoes.
- Shortly before serving, add the crumbled goat cheese, garlic, oregano and basil to the potato salad and toss well. Transfer to a platter and serve.
29 TASTY AND TANGY GOAT CHEESE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 7 mins
- Bacon Avocado Goat Cheese Toast. It takes only minutes to assemble a creamy, salty breakfast toast that is a whole lot more inspiring than a bowl of cold cereal.
- Beet and Pear Salad With Walnuts and Goat Cheese. Beets and pears are sweet winter treats that shine in this colorful seasonal salad. A little oil and vinegar is all that is needed to make the ingredients, including tangy goat cheese crumbles, and tender, peppery baby arugula leaves, sing.
- Sun-Dried Tomato and Goat Cheese Bean Dip. Whip up a gourmet-style party dip with this gorgeously tangy and creamy sun-dried tomato and goat cheese spread made with white beans and garlic.
- Grilled Chicken With Goat Cheese Sauce. Make grilled chicken breasts more special by slathering them in a flavorful, herbed goat cheese sauce. Pounding the chicken before grilling helps it to cook quickly and evenly.
- Flatbread Pizza With Sun-dried Tomatoes, Olives, and Goat Cheese. Making your own flatbread pizza is a great way to save money on delivery and satisfy a pizza craving.
- Goat Cheese, Rosemary Ham, Apple, and Honey Sandwich With Arugula. Makeover your everyday brown bag lunch with a satisfying, bistro-style sandwich loaded with sweet, salty, tangy, and spicy flavors.
- Goat Cheese Fritters. Serve sophisticated, warm goat cheese fritters as a crowd-pleasing appetizer when you entertain. The seasoned cheese mixture is quick and easy to make in the food processor, but needs an hour for chilling, before you fry them in batches.
- Goat Cheese Pasta. Looking for a lighter alternative to fettucine Alfredo? Try this creamy pasta dish that tastes indulgent, but skips the heavy cream and butter, in favor of tangy goat cheese.
- Marinated Goat Cheese. Create a sophisticated starter for luncheons or dinner parties with this marinated goat cheese recipe. It couldn't be easier than seasoning discs of goat cheese with olive oil and fresh herbs, yet the resulting flavor is addicting.
- Breakfast Grilled Goat Cheese With Scrambled Eggs and Arugula Pesto. Make your morning meal a mouth-watering affair with this awesome breakfast sandwich that layers two slices of crispy buttered whole wheat bread with tangy goat cheese, creamy scrambled eggs, and zesty arugula pesto, and fries it up in a pan.
WARM GOAT CHEESE SALAD - WEST VIA MIDWEST
From westviamidwest.com
5/5 (4)Total Time 57 minsCategory STARTERSCalories 515 per serving
- Using dental floss or a knife cut the goat cheese into 8 equal pieces. Then using your hands roll into a ball. Place all on a plate
FIG APPLE SALAD WITH BAKED GOAT CHEESE | VALLEY FIG GROWERS
From valleyfig.com
Servings 6Estimated Reading Time 3 minsCategory SaladCalories 426 per serving
- For the Goat Cheese. Process Melba toasts in food processor to fine, even crumbs, about 11/2 minutes; transfer to medium bowl and stir in pepper. In separate medium bowl, whisk eggs and mustard together. In third medium bowl, combine thyme and chives.
- Using cheese wire or dental floss, slice cheese into 12 equal-size pieces. Roll each piece of cheese into ball, then roll in herbs to coat lightly. Working with 6 pieces at a time, roll in egg mixture, then coat with crumbs, pressing to help coating adhere. Flatten each ball into 1-inch-thick disk and lay on large plate. Freeze cheese until firm, at least 30 minutes. (Breaded goat cheese can be kept in freezer for up to 1 week.)
- For the Salad: Soak dried figs in 1/2 cup hot water in bowl until plump, about 10 minutes; drain. Combine vinegar, mustard, shallot, ¼ teaspoon salt, and sugar in large bowl. Whisking constantly, drizzle in oil. Season with pepper to taste.
- Adjust oven rack to top position and heat oven to 475 degrees. Brush tops and sides of cheese evenly with oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 12 minutes. Using thin metal spatula, transfer cheese to paper towel–lined plate and let cool for 3 minutes.
HERB SALAD WITH LEMON-POPPY VINAIGRETTE AND WARM GOAT ...
From healthy-delicious.com
Servings 4Calories 240 per servingEstimated Reading Time 3 mins
- To prepare the warm goat cheese croutons: set a small pot with about 1/2-inch of oil over medium-high heat. While the oil heats, cut the cheese log into 8 rounds. Quickly dip each round into the beaten egg, then into the breadcrumbs. When the oil reaches 350 degrees (if you don't have a thermometer, put a pinch of breadcrumbs into the oil — if the oil sizzles and the crumbs immediately brown, the oil is ready) add two or three of the goat cheese rounds, being careful not to overcrowd the pot. Cook for 10 seconds, then flip and cook for 10 seconds on the other side. Remove from the oil and let rest on a plate lined with a paper towel.
- To make the dressing: Roll the lemons back and forth between the counter and your pal, pressing firmly, to help release the juices. Slice in half and juice the lemons — you should have about 1/4 cup of juice. Add the lemon juice, shallot, honey, mustard, and oil to a jar. Put the lid on and shake vigorously to combine. Stir in the poppy seeds.
- To plate, combine the salad mix with the cilantro. Toss with about half of the dressing (refrigerate the rest for next time)!. Top with the blueberries and 2 goat cheese croutons.
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