Mini Puffs With Goat Cheese Herbs Recipe 425 Food

MINI PUFFS WITH GOAT CHEESE & HERBS RECIPE - (4.2/5)

Steps:

• PASTRY: Preheat oven to 375°F. Grease a baking sheet; set aside. In a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes at room temperature. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening. Pipe 24 1-inch mounds (or spoon batter with a rounded measuring teaspoon), 1-inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool for about 15 minutes. Slice puffs in half horizontally with a serrated knife. FILLING: In a medium bowl, combine cream cheese, goat cheese, and milk. Beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling onto the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Bake the pastry puffs up to 1 week in advance and freeze. Thaw overnight before serving.

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.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

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.

MINI SWEET PEPPERS STUFFED WITH HERB GOAT CHEESE

Steps:

• Preheat your oven to 350°F.
• Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
• In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
• Spoon the mixture into the peppers.
• On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
• Bake for 8 to 10 minutes or until peppers are tender crisp.
• Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
• Enjoy!

MINI GOAT CHEESE PUFFS

Steps:

• In saucepan over medium-low heat, combine milk, butter and salt until butter is melted and bubbles form around the edge.
• Add flour, and stir vigorously until mixture pulls away from sides of pan and forms a ball, 2-3 minutes.
• Remove from heat and stir in goat cheese, 1 egg and oregano until well combined. Add remaining egg and continue to stir until a loose dough is formed.
• Using two spoons, filled prepared muffin cups 2/3 full. Sprinkle evenly with Parmesan cheese.
• Bake at 400 until puffs have risen and are golden brown, about 12 minutes.

HARISSA, GOAT CHEESE, AND HERB TART

Steps:

• Preheat oven to 400 degrees. On parchment, roll puff pastry to 16 by 10 inches. Trim edges. Score a 1-inch border; prick inside with fork. Place on a baking sheet. Mix harissa and oil; spread inside border. Bake 15 minutes. Top with goat cheese. Bake 5 minutes. Top with sea salt and herbs.