WARM GOAT CHEESE
Steps:
- Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
- Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.
GOAT CHEESE, CHARD AND HERB PIE IN A PHYLLO CRUST
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn't want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil while you stem and wash the Swiss chard. If the stems are wide and meaty set them aside for another purpose. If they are thin and sinewy, discard. When the water comes to a boil salt generously and add the chard leaves. Fill a bowl with cold water. Blanch the chard for 1 minute, just until tender, and transfer to the bowl of cold water. Drain, take up the chard by the handful and squeeze out excess water. Chop medium-fine. You should have about 1 cup chopped cooked chard.
- Preheat the oven to 350 degrees. Blend together the eggs and goat cheese, either in an electric mixer or in a food processor fitted with the steel blade. Add the milk and the garlic and blend until smooth. If using a processor, scrape into a bowl. Stir in the blanched chopped chard, the herbs, and salt and pepper to taste.
- Brush a 9- or 10-inch tart pan or cake pan with olive oil and place on a baking sheet for easier handling. Open up the package of phyllo and unfold the sheets of dough. Remove 8 sheets of phyllo and fold the remaining dough back up. Wrap tightly in plastic, return to the box if you wish and either refrigerate or freeze. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with the edges overhanging the rim. Brush it lightly with olive oil (or melted butter and oil) and turn the pan slightly, then place another sheet on top, positioning it so that the edges overlap another section of the pan's rim. Continue to layer in 6 more sheets of phyllo, brushing each one with oil - both the bottom and the sides and edges that overhang the pan -- and staggering them so that the overhang on the rim of the pan is evenly distributed and covers the entire pan.
- Pour the goat cheese and chard filling into the phyllo-lined pan, scraping all of it out of the bowl with a rubber spatula. Scrunch the overhanging phyllo in around the edges of the pan to form an attractive lip. Brush the scrunched rim with olive oil. Place in the oven and bake 40 minutes, until the filling is puffed, set and lightly colored on the surface. Remove from the heat (if it puffed up it will settle) and allow to sit for at least 10 minutes before cutting. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 5 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED GOAT CHEESE IN PHYLLO WITH BABY GREENS HERBS
Categories Leafy Green Appetizer Bake Roast Vegetarian Goat Cheese Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Toss garlic with 1 tablespoon oil in small baking dish. Roast until garlic is very tender, about 20 minutes. Peel garlic. Transfer to small bowl. Mash to paste. Stir in goat cheese and basil. Season to taste with salt and pepper.
- Arrange 1 phyllo sheet so that 1 long side is parallel to edge of work surface. Brush half of phyllo crosswise with butter. Fold unbuttered half over as for book. Brush with melted butter. Sprinkle with 1 1/2 tablespoons breadcrumbs. Spoon 1/4 of goat cheese mixture along bottom edge of phyllo, leaving 1/2-inch border at bottom and on each side. Fold short sides in. Fold long edge over and roll up as for jelly roll. Place phyllo roll, seam side down, on heavy large baking sheet. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and goat cheese mixture. (Can be prepared 1 day ahead. Cover tightly with plastic and refrigerate.)
- Preheat oven to 400°F. Bake phyllo rolls until golden, about 15 minutes.
- Meanwhile, whisk vinegar, shallot and remaining 1 cup oil in small bowl until well blended. Season to taste with salt and pepper. Mix tarragon, chives and parsley in small bowl. Place greens in large bowl.
- Toss salad with enough dressing to season to taste. Divide among 6 plates. Using serrated knife, cut each phyllo roll diagonally into 2-inch slices. Arrange around edge of salads. Sprinkle herb mixture over salads.
GOAT CHEESE WRAPPED IN PHYLLO
This sounds like a yummy appetizer! From Southern Living, which states this is great with Mantanzas Creek Chardonnay. However, I wouldn't know as I can't drink the stuff....lol
Provided by LoriInIndiana
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large nonstick skillet over medium heat.
- Add onions and sugar; cook, stirring often, 30 minutes or until caramel colored.
- Add vinegar and honey; cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened.
- Stir in thyme.
- Stack phyllo, coating each layer with cooking spray.
- Cut into 6 (5 inch) squares and spoon onion mixture evenly onto center of phyllo squares.
- Top evenly with goat cheese.
- Lift corners and twist together.
- Place packets on a lightly greased baking sheet and lightly spray each packet with cooking spray.
- Bake at 375°F for 12 minutes or until golden.
Nutrition Facts : Calories 199.3, Fat 6.4, SaturatedFat 4, Cholesterol 13.8, Sodium 152.7, Carbohydrate 31.2, Fiber 1.1, Sugar 21.7, Protein 4.7
PHYLLO TURNOVERS FILLED WITH GOAT CHEESE, LEEKS AND WALNUTS
Make and share this Phyllo Turnovers Filled With Goat Cheese, Leeks and Walnuts recipe from Food.com.
Provided by amid9603
Categories Cheese
Time 1h
Yield 16 small turnovers, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- Heat the oil and butter in a medium sized pan, add the leeks with 1/4 teaspoons salt and a dash of pepper. Saute over medium heat until the leeks soften, no more than 5 minutes.
- Add the wine and let simmer until the liquid is all cooked off. Move mixture to a bowl and let cool.
- When the leeks are cool, add the walnuts, Parmesan and goat cheeses, the herbs, and salt and pepper to taste.
- Lay out all 8 sheets of phyllo dough on a clean counter and cover them with a damp towel.
- Lay out 2 sheets of the 8, and lightly brush the top sheet with butter. Cut them into 4 strips lengthwise.
- Spoon a heaping teaspoon of filling at the end of each long strip, and fold the phyllo over at a 45 degree angle to make a triangle. Fold the turnovers as if you were folding a flag, but loosely, because the filling will expand during baking.
- Fold at an angle until you get to the end of the strip, and cut off any excess dough.
- Continue making the turnovers in this way, brush them with butter, and put them on a baking sheet lined with parchment paper.
- At this point, the turnovers can be refrigerated or frozen.
- Bake for 15 minutes, until crisp and golden.
Nutrition Facts : Calories 241.9, Fat 16.7, SaturatedFat 8.1, Cholesterol 29.3, Sodium 216, Carbohydrate 15.8, Fiber 1.2, Sugar 1.7, Protein 6.7
WARM GOAT CHEESE SANDWICHES
Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.
Provided by Alesa
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
- Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g
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