PEAR AND GOAT CHEESE CROSTINI
Pear and goat cheese crostini are an easy appetizer ready in 20 minutes! Crispy bread is topped with cheese layer, slices of pear, crushed nuts & drizzled with honey.
Provided by Julia | Appetizer Addiction
Categories All Recipes
Time 23m
Number Of Ingredients 5
Steps:
- Cut the baguette into ½ inch - ¾ inch (1.5-2 cm) thick slices. Toast them using a toaster until they look to your liking. Don't burn them.
- Meanwhile: Prepare the cheese mixture by combining ricotta and goat cheese in a bowl (use a fork to mash it). Rinse and pat dry the pears. Cut them into quarters lengthwise. Remove the seeds and any hard parts. Slice each piece thinly and set aside (see note 4). Roughly chop the hazelnuts.
- When the toasts are ready, take one slice, spread some cheese mixture over, top with 2 pear slices, drizzle with honey and top with hazelnuts. Repeat until all the crostinis are ready.
- Best served right away! (see note 6)
Nutrition Facts : Calories 66 calories, ServingSize 1
FIG AND GOAT CHEESE BRUSCHETTAS
Steps:
- Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
- Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.
ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA
Provided by Ayesha Curry
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
- Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
- Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.
PEAR CHUTNEY AND GOAT CHEESE BRUSCHETTA
Ummm... brushetta. Ummm... goat cheese. Ummm... pears. I can hardly wait to make this! I got it from the Good Houskeeping website, and it sounds delicious.
Provided by CorriePDX
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool.
- Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature.
- Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf.
Nutrition Facts : Calories 193.3, Fat 1, SaturatedFat 0.2, Sodium 251.2, Carbohydrate 44.7, Fiber 4.3, Sugar 22.7, Protein 3.1
STRAWBERRY GOAT CHEESE BRUSCHETTA
The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
- Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
- Combine strawberries and thyme in a small bowl and set aside.
- Grill bread on the preheated grill until browned, about 3 minutes per side.
- Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 29.9 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 7.9 g
GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING
Impress guests with this deceptively simple starter, made with pears, goat's cheese, watercress and hazelnuts. It's ready in just 15 minutes, and perfect at Christmas
Provided by Barney Desmazery
Categories Starter
Time 15m
Number Of Ingredients 6
Steps:
- Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
- Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.
Nutrition Facts : Calories 261 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
BLUE CHEESE AND PEAR BRUSCHETTA
Make and share this Blue Cheese and Pear Bruschetta recipe from Food.com.
Provided by AmandaInOz
Categories Pears
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pears into a small dice, and place in a small bowl.
- Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly.
- Season to taste with freshly ground black pepper. Set aside.
- Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
- Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly.
- Finish each one with a sprinkling of walnuts and serve.
Nutrition Facts : Calories 502.7, Fat 17.4, SaturatedFat 4.5, Cholesterol 10.6, Sodium 890, Carbohydrate 73.4, Fiber 6.5, Sugar 8.8, Protein 14.5
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PEAR CHUTNEY AND GOAT CHEESE BRUSCHETTA - GOOD …
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- Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day.
- Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once.
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