Goat Cheese Frosting Recipes

GOAT CHEESE FROSTING

Steps:

• Beat cheeses until combined. Gradually add sugar, and beat until smooth and creamy.

GOAT CHEESE TOASTS

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.

DOROTHY'S APPLESAUCE CUPCAKE WITH CINNAMON GOAT CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 40 cupcakes).
• For the apple filling: In a medium bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, nutmeg and apples. Set aside.
• For the applesauce cake batter: Cream together the granulated sugar, butter and oil in a large bowl. Beat in the eggs one at a time. Add the flour, baking soda, cinnamon, nutmeg and salt and beat until well mixed. Add the applesauce and vanilla and mix well.
• Fill the liners one-third full with the applesauce cake batter. Add some of the apple filling on top, and then add additional applesauce cake batter to cover the apple filling; the liners should be two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
• For the frosting: In a large bowl with an electric mixer, cream together the butter and goat cheese until light and smooth. Add the confectioners' sugar 1 cup at a time and mix until fully incorporated. Add the vanilla bean paste and cinnamon and beat on high until light and fluffy.
• Using a piping bag, pipe the frosting onto the cupcakes.

GOAT CHEESE-STUFFED LAMB BURGERS

Steps:

• Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
• Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
• Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
• Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
• Serve burgers on buns with arugula, aioli, and pickled red onions.

CREAMY GOAT CHEESE AND HONEY

Steps:

• Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.