Goat Cheese Apple And Bacon Canapes Recipes

APPLE AND GOAT CHEESE SALAD

Apple and Goat Cheese Salad image

This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

6 cups torn mixed salad greens
2 medium apples, chopped
1/2 cup raisins
1/2 cup green grapes, halved
2 tablespoons olive oil
4-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1-1/2 teaspoons lemon juice
1 garlic clove, minced
3 tablespoons chopped walnuts, toasted
2 tablespoons crumbled goat cheese

Steps:

In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS

Caramelized Onion, Apple and Goat Cheese Melts image

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

Ingredients

2 tablespoons olive oil, plus more as needed for frying
1 1/2 pounds Vidalia onions, peeled, halved and thinly sliced
1/2 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 cup soft goat cheese (about 4 ounces)
2 tablespoons chopped pitted kalamata olives (about 10 olives)
8 (1/2-inch-thick) slices sourdough bread
1/2 pound apples or pears, halved, cored and thinly sliced

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.

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