SPANISH TAPAS - GRILLED GOAT'S CHEESE ON BED OF LETTUCE
Spanish Tapas - A simple dish of grilled goat cheese and baby greens, dressed in a honey vinegar vinaigrette
Provided by Deantini
Categories Spanish
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven on grill.
- Vinaigrette: Dissolve the salt, pepper and honey in the vinegar and beat in the virgin olive oil until an emulsion forms.
- Cut the cheese into 3/4 inch thick slices and grill in oven until golden.
- Place baby greens on plates, dress with the vinaigrette and add the cheese on top.
Nutrition Facts : Calories 575.9, Fat 53.8, SaturatedFat 20.3, Cholesterol 61.7, Sodium 426.7, Carbohydrate 7.4, Fiber 0.7, Sugar 6.4, Protein 17.7
TUNA FISH SALAD ON A BED OF LETTUCE
This is one of my favourite comfort foods, and is healthy too. It's usually gone within a day, and there seems to be plenty of it going around too.
Provided by Studentchef
Categories Lunch/Snacks
Time 8m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Put the pepper, celery and green onion in a blender or food processor, and grate finely.
- Add the Tuna fish and mayonnaise, and pulse twice.
- Add the seasonings and pulse two more times.
- Line the lettuce leaves on a medium sliced plate, and spoon the tuna fish mixture in the center.
- Cut the tomatoes into round slices and put it around the tuna fish. Sprinkle the chopped olives on the tomatoes.
- Conversely, you could makes this into a sandwich, using torn lettuce leaves. Leave out the tomatoes and the olives if desired. Makes for a filling mini-meal and for good leftovers.
Nutrition Facts : Calories 88.7, Fat 4.7, SaturatedFat 0.8, Cholesterol 6, Sodium 181, Carbohydrate 4, Fiber 1, Sugar 1.4, Protein 7.8
GRILLED GOAT CHEESE SANDWICHES WITH FIG AND HONEY
These are just as good for breakfast as they are for supper! Mixing honey with the goat cheese mades it easy to spread on the cinnamon raisin bread. Adapted from Cooking Light magazine(June 2004). An African/Middle Eastern influenced recipe.
Provided by Sharon123
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine honey, lemon rind, and goat cheese, stirring till blended. Spread 1 tbls. goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoons basil. Top with remaining bread slices. Lightly coat oustide of each sandwich with margarine or cooking spray.
- Heat a large nonstick skillet over medium heat. Add 2 sandwiches to the pan. Place a weight(cast iron or heavy skillet) on top of sandwiches; press gently to flatten. Cookk 3 minutes on each side, or until bread is lightly toasted, leaving pan on top of sandwiches as they cook.
- Repeat with remaining sandwiches. Sprinkle with powdered sugar.
- Makes 4 sandwiches.
Nutrition Facts : Calories 311.6, Fat 13.6, SaturatedFat 7, Cholesterol 22.4, Sodium 345.6, Carbohydrate 38.2, Fiber 2.4, Sugar 11.9, Protein 10.3
INSPIRATIONAL GOAT'S CHEESE ON GARLIC CIABATTA TOAST
Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.)
Provided by French Tart
Categories Spreads
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.
- Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper.
- Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted.
- Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too.
WARM GOAT'S CHEESE ON TOAST AND LETTUCE
One of the most popular classics, though very quick and simple to make.If you love goat cheese this is a treat.
Provided by Sageca
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the lettuce ; on chopping board, crumple a few leaves together in your hand and cut thin strips with a knife on a chopping board. Share them among the individual dishes.
- Put one goat cheese on each bread slice and pre-heat oven on grill position.
- Make your vinaigrette : In a bowl mix salt, pepper, and mustard ; solwly add the vinegar and then the oil, always mixing.
- When ready to serve, put the toast and cheese under oven grill for about 5 to 10 minutes ; the cheese should begin to get warm and slightly melt ; in the meantime, pour a bit of vinaigrette on the lettuce strips of each dish.
- When cheese is ready, put the toast on lettuce and serve right away.
- Decorate with a walnut half or parsley.
- I used a roll of Goat cheese and cut thick slices.
Nutrition Facts : Calories 481.3, Fat 32.1, SaturatedFat 9.2, Cholesterol 22.4, Sodium 567.1, Carbohydrate 36, Fiber 2.9, Sugar 1.4, Protein 12.9
GRILLED GOAT'S CHEESE WITH CRANBERRY DRESSING
A smart veggie starter that will impress even the biggest foodie at your dinner table
Provided by Sara Buenfeld
Categories Main course, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
- Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
- Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more - but take care that the nuts don't burn.
- Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.
Nutrition Facts : Calories 200 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
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