Driedapricotswithgoatcheeseandpistachios Recipes

PISTACHIO CHEESE DIP

Steps:

• In a medium microwave-safe bowl, microwave the pistachios on high for 1 minute to toast them. Allow to cool completely, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Cheddar cheese, mayonnaise, and milk until smooth. Add the parsley, vinegar, garlic salt, onion powder, white pepper, salt, and dill. Fold in the pistachios.
• Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour before serving with crackers or pita chips.

GOAT CHEESE AND SUN DRIED TOMATO PROFITEROLES WITH HERB OIL

Steps:

• Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.;
• Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.;
• Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.;
• Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.;

DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
• Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.

DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Toss apricots with juice and let stand, tossing occasionally, 20 minutes until softened.
• Chop pistachios and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.

PISTACHIO GOAT CHEESE BITES RECIPE

Steps:

• HowToStep
• Heat a frying pan over medium. Add butter, then shallot. Cook until softened, about 5 minutes. ##Stir in dried cherries and broth and cook until most of the liquid has been absorbed, about 5 minutes. Transfer to a bowl and let cool. ##Add lemon juice and parsley to cherry mixture. Stir in goat cheese and mix until evenly combined. ##Divide mixture using two teaspoons or a melon baller, and roll into 12 balls. Place pistachios in a small bowl. Roll cheese balls in pistachios, pressing gently to coat. Transfer to a plate, cover and refrigerate until ready to serve.

PISTACHIO-GOAT CHEESE BITES

Steps:

• Toast nuts in small skillet over medium heat until fragrant, about 3 minutes; chop finely.
• Combine goat cheese and cream cheese in a medium bowl. Drop mixture by heaping teaspoons onto a parchment-lined baking sheet; refrigerate 15 minutes.
• Roll into balls, then roll in chopped nuts.
• Refrigerate, tightly covered, up to 1 day.

PISTACHIO AND DRIED-APRICOT RUGELACH

Steps:

• Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
• Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
• Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
• Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

GOAT CHEESE AND PISTACHIO SPREAD

Steps:

• In a bowl with an electric mixer beat together the goat cheese, the butter, the garlic paste, the pistachio nuts, the sliced chives, and salt and pepper to taste until the mixture is combined well, spoon the spread into a serving dish, and chill it, its surface covered with plastic wrap, overnight. The spread may be made 2 days in advance and kept covered and chilled. Garnish the spread with the chive blades and serve it with the toasts.