Olive And Goat Cheese Spread Food

BAKED GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

POTATO CRISPS WITH GOAT CHEESE AND OLIVES

Steps:

• For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper.
• For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.
• For the olive spread: Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
• To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

BLACK OLIVE AND GOAT CHEESE SANDWICHES

Steps:

• 1. Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.
• 2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisée.
• 3. Fold two sides of the tortilla over the frisée, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.

GOAT CHEESE WITH OLIVES, LEMON, AND THYME

Steps:

• Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
• Serve olive mixture over goat cheese.

MARINATED GOAT CHEESE SPREAD / DIP

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.