Black Pepper And Chile Baked Goat Cheese Recipes

BAKED GOAT CHEESE SPREAD WITH PEPPER JELLY

Steps:

• Preheat oven to 350°F. Combine cream cheese, goat cheese, salt, black pepper, and garlic in a food processor. Process until smooth, about 1 minute, stopping to scrape down sides as needed. Transfer mixture to a medium bowl, and stir in 1/4 cup chives.
• Spoon mixture evenly into a shallow 1 1/2-quart baking dish. Bake in preheated oven until heated through, 15 to 18 minutes. Place pepper jelly in a medium bowl, and whisk vigorously to loosen. Spread pepper jelly over hot dip; garnish with additional chives. Serve immediately with crudités and bread.

BLACK PEPPER AND CHILE BAKED GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• In a small nonstick pan over medium-low heat, warm 1 teaspoon of the olive oil. Once the oil begins to shimmer, add the walnuts and cook, stirring, until the walnuts are lightly browned, 4 to 5 minutes. Turn off the heat and mix in the salt. Set aside.
• In a bowl, mix together the goat cheese, garlic, and black pepper until homogenous. Transfer to a 6- or 8-inch round or rectangular baking dish (no need to pat the cheese down) and bake for 20 to 22 minutes, until the cheese is bubbling and browned along the edges. Let the goat cheese cool for 5 minutes, then drizzle with the remaining 1 tablespoon olive oil and sprinkle the red chile powder and sauteed walnuts over the top. This dip is best eaten immediately--it doesn't reheat very well.

BLACK PEPPER CRUSTED FILET MIGNON WITH TOASTED GOAT CHEESE AND TWICE COOKED RED CHILE SAUCE

Steps:

• Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.
• Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.
• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
• Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.

GOAT CHEESE SPREAD IN ROASTED PEPPER CUPS

Steps:

• Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain., In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish., Bake, uncovered, at 350° until heated through, 25-30 minutes., Meanwhile, in a small bowl, combine the butter, parsley and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread.

GOAT CHEESE WITH CHIPOTLE AND ROASTED RED PEPPER

Steps:

• Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool.
• Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers.

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.

GOAT CHEESE WITH MARINATED ROASTED PEPPERS

Steps:

• Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
• Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
• Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
• Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS

Steps:

• Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
• Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
• Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
• Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
• Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
• Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
• Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
• To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.

ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD

Steps:

• Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
• Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
• Preheat oven to 400 degrees.
• Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
• Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
• Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.

GOAT CHEESE/ BLACK PEPPER BISCUITS & SMOKED SALMON WITH DILL

Steps:

• Preheat oven to 400°F
• Line 2 heavy large baking sheets with parchment paper.
• Whisk first 6 ingredients(starting with flour through the black pepper) in large bowl.
• Using fingertips, rub butter into dry ingredients until coarse meal forms.
• Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
• Pat dough out on lightly floured surface into 3/4-inch-thick round.
• Using floured 2-inch-diameter cutter, cut out biscuits.
• Gather scraps and pat dough out; cut out additional biscuits.
• Arrange on prepared baking sheets and bake 6 minutes.
• Turn sheets; bake until golden brown, about 8 minutes longer.
• Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.).
• Split biscuits in half horizontally.
• Spread bottom halves with thin layer of butter.
• Divide salmon among biscuits.
• Top each with dill sprig and biscuit top.
• Serve with a side of sour cream or creme fraiche.

GOAT CHEESE WITH THYME, PEPPERCORNS, AND LEMON OIL

Steps:

• Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.