GOAT CHEESE TOASTS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
- Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
- Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.
GOAT CHEESE AND APPLE OMELET
This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery. On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.
Provided by Mark Bittman
Categories breakfast, for one, quick, side dish
Time 20m
Yield 1 or 2 servings
Number Of Ingredients 7
Steps:
- Melt half the butter in a small nonstick saucepan or wok over medium heat. Add apple and cook until slices start to brown, then add sugar. Stir slices until nicely browned, about 5 minutes. Remove from heat and set aside. Cut 3 slices of goat cheese, 1/2 inch thick.
- Beat eggs and milk together, just until uniform; do not overbeat. Heat remaining butter in an omelet pan or small nonstick pan over high heat. When butter foams, add eggs and reduce heat to medium-low. When omelet is about half firm, carefully turn it over.
- Arrange goat cheese on one half of omelet; cover cheese with apple slices. Fold omelet in half, turn off heat and leave for one minute. Place omelet on a warm plate, and sprinkle with black pepper. Serve immediately, with a witbier.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 21 grams, Sodium 346 milligrams, Sugar 5 grams, TransFat 1 gram
CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS
Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan. You can use apples or pears here; either adds some fresh crunch. Seasoned with woody thyme and zippy kalamata olives, this sandwich makes a hearty lunch, or a light supper paired with soup or salad.
Provided by Jerrelle Guy
Categories brunch, dinner, lunch, sandwiches, vegetables, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
- Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
- Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
- Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.
BAKED CARAMEL-APPLE FRENCH TOAST
Baked French toast with apples and caramel sauce. The consistency of the finished recipe will be similar to bread pudding! A glass baking pan will help prevent the toast from sticking.
Provided by Joan Rembacz
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 15
Steps:
- Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
- Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
- In the morning: Preheat oven to 350 degrees F (175 degrees C).
- Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
Nutrition Facts : Calories 361 calories, Carbohydrate 57.3 g, Cholesterol 93.8 mg, Fat 10.9 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 2.3 g, Sodium 385.1 mg, Sugar 32.5 g
BRANDY APPLES WITH GOAT CHEESE
Steps:
- Preheat oven on low broil setting.
- Slice baguette into 35 small rounds. Coat each round with olive oil and lightly salt and pepper them. Place them on a cookie sheet. In a small saucepan, melt butter and add apple slices. When apples are coated, add brandy and toss gently for about 3 minutes, until apples become slightly soft. Remove from heat.
- To construct, place 1 apple slice on a toast round and spoon about 1 tablespoon of goat cheese on top. When all of them are constructed, place entire cookie sheet under broiler and remove as soon as the top of the goat cheese is slightly browned. Be sure you don't forget them, because they will brown quickly.
GOAT CHEESE AND TART APPLE ON FRENCH BREAD APPETIZER
Very simple appetizer with a gormet feel. The tart apples and the goat cheese go together very well. Your guests will come back for seconds! I got this recipe from my "France Monthly" newsletter.
Provided by Wish I Could Cook
Categories Grains
Time 25m
Yield 24 Pieces, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cut the baguette in half lengthwise.
- Drizzle the cream onto both halves of the bread.
- Peel, core and thinly slice the apple.
- Spread the apple slices on the bread.
- Spread the goat cheese over the apple slices. (Depending on the age of the goat cheese, you may have better luck putting the cheese on in slices.).
- Sprinkle with pepper and Herbes de Provence.
- Bake in 350 oven for about 10 minutes, then broil until cheese browns slightly.
- Cut each half into about 12 pieces. (These can be assembled individually on precut bread slices if you prefer.).
GOAT CHEESE AND CARAMELIZED ONION TARTS
Absolutely sinful as an appetizer or accompaniment to a salad! The oozing goat cheese, contrasted against the caramelized onions, topped off with some balsamic vinegar...need I say more?
Provided by Jgriffeth
Categories Appetizers and Snacks Pastries
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
- Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
- Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
- Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
- Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 44.7 g, Cholesterol 14.9 mg, Fat 39.1 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 12.1 g, Sodium 307.1 mg, Sugar 7 g
GOAT CHEESE AND CARAMELIZED APPLE TOASTS
Make and share this Goat Cheese and Caramelized Apple Toasts recipe from Food.com.
Provided by GoldsmithLissa
Categories Breakfast
Time 34m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Spread the pecans in a pie plate and toast for 10 minutes, until golden and fragrant. Let cool, then coarsely chop.
- In a medium bowl, mash the goat cheese with the cream cheese and confectioners' sugar. Fold in the chopped pecans.
- Melt 4 tablespoons of the butter in a large skillet. Add the apples and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the granulated sugar and cook, stirring occasionally, until the apples are caramelized and tender, about 5 minutes longer. Stir in the water and transfer the apples to a plate.
- Preheat the broiler and position a rack 8 inches from the heat. Arrange the bread on a baking sheet and brush both sides with the remaining 2 tablespoons of butter. Broil the bread, turning once, until golden and toasted, about 4 minutes.
- Spread the goat cheese mixture on the toast and spoon the apples on top. Sprinkle very lightly with coarse salt. Cut each toast in half diagonally and serve right away.
Nutrition Facts : Calories 392.1, Fat 26.3, SaturatedFat 14.8, Cholesterol 61, Sodium 311.9, Carbohydrate 33.6, Fiber 2.7, Sugar 18.8, Protein 7.8
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