Marinated Goat Cheese Rounds With Crostini Food

GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Slice the baguette into thin slices on the bias (diagonally). Place the slices on a baking sheet in a single layer.
• Bake for about 10 minutes, until golden and crispy. Cool to room temperature: they'll crisp up even more as they cool. (If making in advance, store the plain, un-topped crostini up to 5 days in a sealed container at room temperature.)
• Top each crostini with a smear of soft goat cheese, a drizzle of honey, and roughly chopped fresh herbs. Add fresh ground black pepper and serve immediately.

FIG, PEPITA AND GOAT CHEESE CROSTINI

Steps:

• Toast 1 sliced baguette in a 350 degrees F oven, 6 to 8 minutes. Spread the pieces with a 10 1/2 -ounce log goat cheese, then top with 1/4 cup fig jam and 1/2 cup toasted pepitas.Season with salt and pepper.

MARINATED FIG AND GOAT CHEESE CROSTINI

Steps:

• In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.
• In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.
• Spread the goat cheese mixture on the crostini, then top with the figs.

MARINATED GOAT CHEESE ROUNDS WITH CROSTINI

Steps:

• Goat Cheese Rounds:.
• Roll the cheese into a 4" long log. Slice into 1" thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes.
• Crostini:.
• Preheat the broiler or grill. Drizzzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese. Enjoy!

GOAT CHEESE CROSTINI

Steps:

• Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl.
• Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler.
• Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts.
• Serve.

WHIPPED HONEY GOAT CHEESE ON GRILLED CROSTINI

Steps:

• Preheat barbecue to medium. Brush one side of baguette slices with olive oil. Grill until lightly charred. Remove from heat and cool.
• Combine goat cheese and cream in bowl of electric mixer outfitted with the whisk attachment; process until well blended. Add honey and process until combined.
• Place mixture into a piping bag fitted with a large star tip. Squeeze goat cheese mixture onto baguette slices. Add black pepper. Top with chives.
• Cover and chill until ready to serve.

MARINATED GOAT CHEESE

Steps:

• Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
• Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

TOMATO AND AVOCADO-GOAT CHEESE CROSTINI

Steps:

• Pre-heat oven to 350 degrees.
• Slice the bread into 1/4" thick diagonal slices. In a little bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on baking sheets in single layers. Bake crostini for 10-15 minutes, till golden brown and crisp. Remove from oven and let cool. These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
• In a bowl combine avocado, goat cheese and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.).
• In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.
• To serve, spread each crostini with about 1 tablespoon of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

CHEDDAR CHEESE ROUNDS

Steps:

• Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
• Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.