Baked Herbal Goat Cheese with Tomatoes and Kalamata Olive Bread

April 6th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 can crushed tomatoes
1 tablespoon fresh marjoram leaves, chopped fine
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh parsley leaves, chopped fine
½ teaspoon salt
4 ounces goat cheese
Cracked black pepper
Chopped herbs for garnish

Directions

Pre heat oven to 375°F. In a mixing bowl mix together tomatoes, fresh herbs and salt. Place in a small shallow baking dish. Place dollops of goat cheese on the top of the tomatoes and sprinkle with a little black pepper and place the dish in the oven and bake for about 20-25 minutes or until the cheese is melted and starting to brown. In the meantime, slice bread into sliced about ½ inch thick and toast in the oven. When the tomato dish is done take it out of the oven and sprinkle a few fresh herbs over the top. Serve with the olive bread.

Roasted Beets Goat Cheese & Farro Salad

December 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 medium roasted beets, chopped large
1 cup farro, cooked
1 cup baby arugula or wild arugula leaves
1 medium roasted red onion, chopped
1 tablespoon fresh mint, chopped fine
1/2 cup orange juice
1/4 extra virgin olive oil
3 tablespoons champagne vinegar
1 teaspoon salt
1 teaspoon black pepper
3/4 cup goast cheese, crumbled

Directions

In a large bowl or in a bowl plate mix togehter the beets, farro, baby arugula and roasted onions. In another bowl whisk together the mint, orange  juice, olive oil and vinegar, season with salt and pepper and toss over farro salad and mix well. Crumble the goat cheese atop and serve!

Roasted Tomato-Basil, Zucchini, Goat Cheese Tart

August 11th, 2011 § 0 comments § permalink

Makes one tart

Ingredients

1 sheet puff pastry
3 large tomatoes, chopped large and roasted
2 medium zucchini, sliced and roasted
10-12 basil leaves
8 ounces goat cheese
Salt
Savory Black Pepper & Basil Glaze (recipe follows)

Directions

Preheat oven to 375 ° F. Roll out the puff pastry and lay on a flat baking sheet. Place in refrigerator to get very cold. Place some basil leaves down on the dough all over evenly. Place a few flat dollops of the goat cheese throughout the tart. Add the tomatoes and zucchini again evenly. Sprinkle with salt and place in the oven to bake for 15 minutes. Take out and brush with the Savory Black Pepper Basil Glaze.

Savory Black Pepper & Basil Glaze
Makes ½ cup

Ingredients

1 teaspoon Dijon mustard
1 -2 teaspoons black peppercorns, cracked medium
½ teaspoon salt
2 tablespoons pesto
2 tablespoons olive oil

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 2-3 minutes or until mixture is loose and mixed.

Arugula, Tomato & Lemon Preserves on Ciabatta

August 10th, 2011 § 0 comments § permalink

Ingredients

Ciabatta bread
Arugula leaves
Tomato slices
Goat cheese
Salt & pepper
Lemon preserves (recipe follows)
Olive oil

Directions

Place arugula leaves on both side of the bread and place a tomato on one side and a tablespoon of lemon preserves on the other. Place a dollop of goat cheese on and season with salt and pepper, place the bread slices together and cook in a panini press, making sure to grease the outside of the bread with oil for crispiness.

Lemon Preserves
Makes 2 ½ cups

Ingredients

3 lemons, de-seeded, and chopped whole, peels included
1 cup water
1 cup sugar
1 tablespoon fresh basil, chopped (optional)

Directions

Place all ingredients (except basil) in a medium saucepan and bring to a boil. Reduce heat and simmer on low for about 45 minutes or until totally soft and thick. Take off heat and add basil. Cool.

Whole Grain Onion Tarts

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper
Whole wheat puff pastry

Directions

Preheat oven to 375°.

In a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper. Place puff pastry on a lined baking sheet, either on a large square or small squares. Spoon mixture into tart and bake in oven for 10 minutes or until golden brown. Serve warm.

Goat Cheese Stuffed Piquillo Peppers

June 27th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 small shallot, chopped fine
2 teaspoons sherry vinegar
1 pinch chili flakes
½-1 cup goat cheese
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh thyme, chopped fine
½ tablespoon fresh chives, chopped fine
1 jar piquillo peppers
Olive oil & garlic
Sherry vinegar garnish
Salt

Directions

In a medium bowl, stir together, shallot, vinegar, chili flakes, goat cheese and herbs until fully combined. Split the piquillo pepper and spoon cheese into the inside. Place about 2-3 tablespoons olive oil and a few cloves of garlic in a large frying pan and heat to medium high heat. Cook the stuffed peppers about a minute on each side and serve immediately with a drizzle of sherry vinegar and a pinch of salt.

Spring Greens Pizza Bianca with Goat Cheese & Tomatoes

June 12th, 2011 § 0 comments § permalink

Makes 1-12 inch pizza

Ingredients

1 Ger-Nis Pizza Dough Recipe
3 tablespoons olive oil
2 teaspoons coarse salt
¼ cup fresh rosemary, chopped fine
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 cup fresh spinach
1 cup fresh Swiss chard, chopped
1 cup fresh dandelion greens, chopped
1 cup crumbled goat cheese
1 cup fresh tomatoes, chopped
Maldon salt

Directions

Roll out pizza dough in one 12 inch circle and place on a pizza sheet. Mix the olive oil, salt and garlic in a small bowl and brush over dough. Make sure that all salt and garlic remnants are on the pizza. In boiling water dip or blanch the greens, spinach, chard and dandelions for about 2 minutes no more.

Remove from water and strain using a cheese cloth to get out all excess water. Arrange the dry greens all over the pizza and sprinkle the goat cheese and the tomatoes over the top evenly distributed. Bake for 10 minutes or until golden brown and when all the goat cheese is melted. Take out of oven and sprinkle immediately with a little of the Maldon salt.

Baked Egg & Goat Cheese in Brioche Cups with Tomato Herb Salsa

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 mini brioche rolls
½ cup melted butter
6 eggs
Salt/pepper
3 ounces goat cheese
3 tablespoons fresh chives
Tomato herb salsa (recipe follows)

Directions

Preheat oven to 375° F.

Cut off the tops of the brioche rolls and scoop out a small portion of the inside, enough for a cracked egg to sit and fill the hole. Brush the inside of the brioche rolls with the melted butter. Place each brioche roll in a muffin tin to hold it and keep stable. Crack an egg in each brioche cup and season with salt and pepper. Place ½ of an ounce of goat cheese in the center of each brioche cup and sprinkle about 1/3 of a tablespoon of fresh chives. Place the muffin tins filled with the brioches in the oven for about 15-20 minutes. In the last five minutes place the cut brioche tops in the oven as well to toast. The brioche cups should be done when the egg is set, the goat cheese melted and they are starting to turn golden brown. Serve with warm tomato herb salsa and cover with brioche top.

Warm Tomato Herb Salsa

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoons fresh chives, chopped fine
1 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Goat Cheese, Watercress and Mixed Spring Pea Risotto with Pea Shoots

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

5 cups vegetable broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
1 cup fresh peas, blanched
1 cup watercress, chopped
¼ cup goat cheese, crumbled
Salt
Freshly ground pepper
Pea shoots, for garnish

DIRECTIONS

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add rice and cook and stir for 1 minute. Next, add wine and cook until all liquid is absorbed. Add 1 cup vegetable broth, reduce and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and watercress and cook 5 minutes more. Remove from heat, and finish with goat cheese. Season with salt and pepper and serve garnished with pea shoots.

Spring Pea & Mint Ravioli with Sweet Pea Flowers

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 shallot, minced
1 cup fresh English peas, steamed soft and mashed
¼ cup fresh mint, chopped
¼ cup ricotta cheese
¼ cup goat cheese
½ teaspoon lemon zest
Salt
Freshly ground pepper
Herbed pasta dough

For the sauce

1 tablespoon olive oil
1 shallot
½ cup vegetable broth
Juice and zest of 1 lemon
1 tablespoon mint, chopped
2 tablespoons butter

Sweet Pea Flowers, for garnish

DIRECTIONS

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh herb pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, place a few raviolis in each serving dish.

For the sauce

In a sauté pan over medium heat, add olive oil. Cook shallot until soft, about 3 minutes. Add vegetable broth and lemon and reduce. Add lemon zest and mint. Finish with butter and serve over cooked raviolis and garnish with sweet pea flowers.

Wild Leek and Dandelion Frittata with Goat Cheese

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

½ pound dandelion greens, ends trimmed
8 large eggs
8 ounces fresh goat cheese, crumbled
¼ teaspoon coarse sea salt or kosher salt
¼ cup extra-virgin olive oil
1 bunch wild leeks, ramps or large leek (white and tender greens only) thinly sliced and washed
18 teaspoon crushed red pepper flakes

DIRECTIONS

Fill a large pasta pot three-quarters full with water and bring to a boil. Add the dandelion greens and return to a boil. Boil the greens until they are tender, 2 to 3 minutes. Drain well.

In a large bowl, whisk together the eggs, goat cheese, and salt.

In a large skillet over medium-high heat, warm the oil. Add the leeks and red pepper flakes and sauté until browned around the edges, about 3 minutes.

Gently squeeze the blanched greens to remove any excess water. Roughly chop the greens, add them to the skillet with the onions, and saut&eactue; for 1 minute. Add the egg mixture to the pan and cook undisturbed for 2 minutes until the bottom has set. Place the skillet under the brioler and broil 6 inches from the heat source for 6-8 minutes until the frittata is golden brown and cooked through.

Recipe Property of Peter Berley

Caramelized Onion & Goat Cheese Flatbread Pizza

March 31st, 2011 § 0 comments § permalink

4 servings

Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh rosemary, leaves chopped
2 flatbreads (whole wheat or spinach)
¼ cup fresh parsley, chopped
4 ounces herbed goat cheese
¼ cup pine nuts, chopped
1 tablespoon balsamic vinegar
1 cup fresh arugula
Cooking spray

Directions

Preheat oven to 350ËšF. In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onions and rosemary until onions are soft and caramelized, about 20 minutes.

Place flatbread on a sprayed cookie sheet. Top flatbread with crumbled goat cheese, caramelized onions and pine nuts. Bake for 15 minutes.

Meanwhile, in a small bowl, combine arugula, balsamic and 1 tablespoon olive oil and mix well. Season with salt and pepper.

Top flatbread with chopped parsley. Slice flatbread in ½ and serve with the fresh arugula salad.

Recipe courtesy of Robin Simpson

Gold Beet Goat Cheese Ravioli or Tortellini with Spring Herb Broth

March 30th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the ravioli & tortellini

1 cup gold beets, steamed until soft and mashed
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
¼ cup goat cheese
1 Ger-Nis fresh pasta recipe

For the spring herb broth

2 cups Ger-Nis sweet onion broth
1 teaspoon fresh chives, chopped fine
1 teaspoon fresh mint, chopped fine
1 teaspoon fresh tarragon, chopped
1 teaspoon orange zest

Directions

In a small bowl, mash together beets, orange zest, orange juice, parsley, chives, tarragon, mint, cilantro, and goat cheese. Mix until smooth and set aside.

For the tortellini

Using fresh pasta sheets cut with cookie cutters cut pasta into 3 inch discs, place a teaspoon of filling on the center of one pasta sheet, making sure not to over stuff. Fold the pasta disc in half making a half disc. Using wet fingers, seal all sides of tortellini by pinching down, making sure they are sealed well. Then fold the two sides of the half sphere towards each other and using your finger to make a small center hole, you will basically be forming a donut shape.

For the ravioli

Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place the raviolis or tortellini’s in lightly simmering sweet onion broth and cook for about 3 minutes or until the raviolis or tortellini’s float. Add orange zest and fresh herbs the last minute of the cooking time. Serve in a bowl with the broth and herbs.

Caramelized Onion Tart Bites

February 3rd, 2011 § 0 comments § permalink

Makes 24 small tarts

INGREDIENTS

1 savory pie dough recipe
2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper

DIRECTIONS

Preheat oven to 375°F.

Roll out pie to 18” thickness and with a four-inch (diameter) cup, glass, or cookie cutter, cut out 9 circles per piece of dough. Place one dough circle in each of the muffin spaces, and press to mold it to the inside. Prebake pie dough, 10 minutes. Remove from oven, and set aside.

Meanwhile, in a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper.

Spoon mixture into tart bites, and bake in oven for 10 minutes or until golden brown. Serve warm.

Butternut Squash Ravioli with Brown Butter Sage Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 tablespoon sage, chopped fine
½ yellow onion, cut in half
Kosher salt
Pepper

For brown butter sage sauce

4 tablespoons unsalted butter, sliced
6 sage leaves, sliced
3 ounces goat cheese

DIRECTIONS

Preheat oven to 350°F.

For raviolis

To prepare squash, peel and cut in half at the bulbous part. Cut top part in cubes and cut bottom part in half, remove seeds and then slice. In a bowl, combine squash, olive oil, garlic, sage and onion. Season with salt and pepper and place on a baking sheet. Roast in oven until tender. Let cool for a few minutes. Reserve sliced squash (for plating), but puree everything else in a blender or food processor until smooth for your ravioli filling.

Using fresh pasta sheets cut into about 2 square inches, add 1 teaspoon of filling. Cover with another 2 inch pasta square. And using wet fingers, seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating. Strain and set aside.

For brown butter

In the meantime, heat a thick-bottomed skillet on medium heat, whisking frequently. Continue to cook the butter until melted. At this point, add the sage leaves. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
To plate, lay reserved roasted and sliced butternut squash on plate and then a few raviolis topped with brown butter sage sauce and ½ ounce of crumbled goat cheese. Serve immediately.

© Recipe Property of Rafi Hasid

Spicy Pumpkin and Lentil Salad with Goat Cheese (Brown Lentils)

January 2nd, 2011 § 1 comment § permalink

Serves 6

INGREDIENTS

1 cup brown lentils
3 cups (about one 2-pound whole pumpkin) sugar pumpkin or butternut squash
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
½ teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
¼ cup mint leaves, chopped
1 tablespoon red wine vinegar

DIRECTIONS

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Serve with remainder of crumbled goat cheese on individual servings.

Herbed Goat Cheese

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled
Baguette, sliced and toasted

PREPARATION

In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and drizzle olive oil and herb mixture on top. Serve with bread.

Herbed Goat Cheese

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled

PREPARATION

In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and drizzle olive oil and herb mixture on top. Serve with bread.

Herbed Goat Cheese

Goat Cheese Sundried Tomato and Pesto Pizza

October 24th, 2009 § 0 comments § permalink

This pizza has whole wheat crust topped with pesto sauce, sundried tomatoes and goat cheese baked to a bubble crisp perfection. Wonderful and special.

Goat Cheese Stuffed Cherry Tomatoes

October 13th, 2009 § 0 comments § permalink

Makes 6 servings.

INGREDIENTS

20 cherry tomatoes halved
1 ounce plain soft goat cheese
¼ c chopped basil
¼ c chopped parsly
¼ c chopped chives
1 T olive oil
Juice of a half of lemon
Salt/pepper

PREPARATION

Mix cheese and herbs and olive oil and lemon juice.  Season with salt and pepper.  Spoon cheese moisture onto the tops of the cherry tomatoes.

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