SPINACH AND GOAT CHEESE TARTLETS
Steps:
- Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
QUICKIE GOAT CHEESE AND PECAN BITES
These are make-ahead and filled with flavor. Get these done, refrigerate and just pull them out a little before serving. That's my idea of a great thing to have on hand for any time, however big or small. Rolling the goat cheese in pecans, lemons and parsley also gives the tangy goat cheese the perfect companion: crunchy, toasty pecans. The freshness of the parsley and lemon zest serves as the perfect bridge for these ingredients. These are also naturally gluten-free which can nicely round out any hors d'oeuvre platter you are planning for any occasion. These are balls of goat cheese that are rolled in crushed pecans mixed with a little lemon zest and chopped parsley. The platter can be mixed (some rolled with lemon zest and pecans and some rolled with parsley) to provide two type of colors and flavor, both simple and both centered on pecans. They can be made ahead or quickly...
Provided by Food Network
Categories appetizer
Time 15m
Yield 24 Servings
Number Of Ingredients 5
Steps:
- 1.Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 tsp. each and roll into balls. 2.Combine the pecans, lemon zest and parsley in a medium bowl until well blended. Roll the goat cheese balls in the pecan mixture. Arrange on a serving platter. Refrigerate until ready to serve. Take them out 15 minutes before serving so they soften a little and drizzle with a little olive oil, if desired.
ROASTED BEET, GOAT CHEESE AND PECAN SALAD
This salad makes such a lovely presentation. It's a treat any day of the week, but would also be perfect for a special occasion luncheon or dinner. I didn't have Sherry vinegar on hand, but this delicious salad was well worth an extra trip to the store.
Provided by Amy Scotti @absdvlsfan
Categories Lettuce Salads
Number Of Ingredients 11
Steps:
- Wash and dry beets. Toss with oil and place on sided cookie sheet. Preheat oven to 400 degrees and roast for 1 hr. or until tender when pierced with the point of a knife. Let cool and peel (I use rubber gloves, they stain hands!). Dice beets into bite size pieces. Set aside.
- Toast the pecans and roughly chop. Crumble goat cheese.
- Arrange spring mix in bowl or serving plate. Top with diced beets, crumbled cheese and toasted nuts.
- Mix vinaigrette, it should be tart-sweet. Adjust seasonings to taste. Pour over salad and toss lightly. Serve and enjoy!
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
QUICKIE GOAT CHEESE AND PECAN BITES
These are make-ahead and filled with flavor. Get these done, refrigerate and just pull them out a little before serving. That's my idea of a great thing to have on hand for any time, however big or small. Rolling the goat cheese in pecans, lemons and parsley also gives the tangy goat cheese the perfect companion: crunchy, toasty pecans. The freshness of the parsley and lemon zest serves as the perfect bridge for these ingredients. These are also naturally gluten-free which can nicely round out any hors d'oeuvre platter you are planning for any occasion. These are balls of goat cheese that are rolled in crushed pecans mixed with a little lemon zest and chopped parsley. The platter can be mixed (some rolled with lemon zest and pecans and some rolled with parsley) to provide two type of colors and flavor, both simple and both centered on pecans. They can be made ahead or quickly...
Provided by Fisher Nuts
Categories Nuts
Time 15m
Yield 24
Number Of Ingredients 5
Steps:
- Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 teaspoons each and roll into balls.
- Combine the pecans, lemon zest and parsley in a medium bowl until well blended. Roll the goat cheese balls in the pecan mixture. Arrange on a serving platter. Refrigerate until ready to serve. Take them out 15 minutes before serving so they soften a little and drizzle with a little olive oil, if desired.
Nutrition Facts : Calories 67.1, Fat 5.6, SaturatedFat 2.9, Cholesterol 8.7, Sodium 70, Carbohydrate 0.6, Fiber 0.3, Sugar 0.3, Protein 3.8
APPLE & PECAN GOAT CHEESE PASTRIES
Guests will think you spent hours in the kitchen preparing gourmet pastries. Only you will know that this recipe requires just 20 minutes of prep time and five ingredients! -Heather Foky, Howland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a small bowl, mix apple, goat cheese and pecans., Unfold pastry sheets. Cut each sheet into nine 3-in. squares; separate squares slightly. Place 4 teaspoons apple mixture in center of each square. Lightly brush edges of pastry with water. Bring together four corners of pastry over filling; pinch corners and seams to seal. Sprinkle tops with cinnamon., Place on greased baking sheets. Bake 15-18 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts :
GOAT CHEESE PECAN TARTLETS
These goat cheese tartlets are the perfect vehicle for the pecans, bacon and goat cheese to be a flavor trifecta for an appetizer. The tangy goat cheese and smoky bacon are dynamite, but it's the pecans that pull it all together. They are nutty and rich without being heavy, which makes popping these mini tartlets into your mouth all too easy.
Provided by Fisher Nuts
Categories Nuts
Time 39m
Yield 18 individual tarts
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Spray the insides of 18 cups in a muffin pan with nonstick cooking spray. Unroll the pie crusts and cut with a 3 1/2-inch biscuit cutter. Line the inside of the muffin pans with the crust circles and refrigerate until ready to fill. The crusts won't go all the way to the top of the cups; this is fine.
- Cook the cranberries: Combine the cranberries, sugar, water, cinnamon stick and nutmeg in a medium pot. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 8-10 minutes or until cranberries have cooked (some will have burst, some will remain whole) and mixture has thickened. Transfer to a medium bowl and set aside to cool.
- Cook the bacon: Meanwhile, place the bacon in a medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until water completely evaporates and the bacon gets crispy, 8-10 minutes. Drain on a paper-towel-lined plate. Crumble and set aside.
- Make the tartlet filling: While the bacon is cooking, combine eggs, goat cheese, heavy cream, milk, pinch kosher salt, Tabasco and Worcestershire sauce in a blender container. Blend on the lowest setting until just smooth. Sprinkle a little less than a teaspoon of pecans and evenly divide the bacon inside each cup in the muffin pan. This will create wonderful flavor and texture. Fill each cup to about 1/4 inch below the top of the crust with the goat cheese mix and carefully place the pan in the center of the oven. Bake until the filling sets, about 12-14 minutes. Let cool on a rack for 15 minutes. Place a cookie sheet over the top of the pan and invert. Shake gently to loosen the tartlets; they should fall onto the pan.
- Serve the tartlets: Arrange the tartlets on a serving platter, cheese side up. Strain any excess liquid out of the cranberries and spoon a scant tablespoon of the berries on top of the tarts. Sprinkle with the remaining 1/2 cup of pecans. Use a pair of scissors to "cut" chives and place them on top, if desired. Serve immediately.
Nutrition Facts : Calories 128.6, Fat 8.4, SaturatedFat 5, Cholesterol 56, Sodium 74.4, Carbohydrate 10.7, Fiber 0.5, Sugar 9, Protein 3.1
GOAT CHEESE JALAPENO BALLS
You can really experiment with this all you want. There is a ton of applications you can do this with.
Provided by Mark Bury @Hiddenfire79
Categories Cheese Appetizers
Number Of Ingredients 9
Steps:
- Let the goat cheese come to room temp. Mix into it the lemon juice, dill, salt & pepper (to taste), and I like to dice my jalapenos up fine (I use the ones out of a jar so I let them dry on some paper towels) and mix that in well.
- Now, dab a touch of oil on your hands if it seems sticky to you, and grab enough to make little balls in your hand and place them on a plate. Don't let them touch each other. When you have all your balls rolled, you can make however many or little as you want, place the plate back in the fridge and let chill back to hardness, about an hour.
- Make yourself an egg wash with the egg and a touch of milk and in a separate bowl have your panko ready. Bring your balls out of the fridge (NO SNICKERING) and roll them into the egg wash and then into the panko. Set them to the side until you have all your balls done.
- I use a deep fryer but you can do this in a pan as long as you have enough oil to cover them all up. Get your oil fry hot (350 or more) and carefully place your balls into the hot oil. (No snickering I really am not trying to be funny) I only do them 3-4 at a time so they have room. Keep an eye on them as it really only takes 2-3min to complete. Once they are nice and golden brown, bring them out and let them rest on paper towels or a rack (I have had them fall apart on a rack so be careful)
- When they are all done I eat them as they are because they are soo good. But if you want you can take some sour cream, toss some dill and lemon juice in that and a touch of mayo and dip them in that, or maybe even some ranch but I like the goat cheese as is. ENJOY!
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