Peppered Goat Cheese And Walnut Croutons Food

PEPPERED GOAT CHEESE AND WALNUT CROUTONS

Steps:

• In a food processor grind fine the walnuts with the pepper and the salt and transfer the mixture to a shallow bowl. Working in small batches, roll the cheese cubes in the walnut mixture, coating them completely, and transfer them to a tray. The "croutons" keep, covered and chilled, for 3 days. Serve the "croutons" as a topping for tossed green or tomato salad.

GOAT CHEESE CROUTONS

Steps:

• Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;

EASY GAZPACHO & GOAT CHEESE CROUTONS

Steps:

• Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight.
• When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.

GOAT'S CHEESE CROûTON SALAD

Steps:

• Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
• Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat's cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
• Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
• Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
• To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS

Steps:

• Heat oven to 400°F.
• Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
• Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
• Process tomatoes in a blender until pureed, in batches if needed. Set aside.
• In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
• Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil.
• While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
• To serve, ladle soup into bowls and top each serving with 2 croutons.

PEPPERED GOAT CHEESE

Steps:

• Roll goat cheese in pepper to coat. Place cheese on a small serving plate. Serve cheese with French baguette slices or crackers.