Goat Cheese Stuffed Chicken Meatball Crostini Recipe 455

GOAT CHEESE-STUFFED CHICKEN

Steps:

• Combine parsley, thyme, goat cheese, and grated garlic. Cut a slit in each chicken breast to form a pocket; stuff with mixture. Sprinkle with salt and pepper. Heat olive oil in a skillet over medium-high. Cook chicken 6 minutes per side.

MINI MEATBALL CROSTINI

Steps:

• Preheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly.
• Pour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet.
• Broil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375 degrees F.
• Meanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini.
• Arrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time.
• To serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil.

GOAT CHEESE STUFFED BAKED CHICKEN MEATBALLS

Steps:

• Heat the oven to 425°F and line a baking sheet with parchment paper, foil or a silicone baking mat.
• In a large bowl, stir the breadcrumbs, garlic, oregano, salt, egg, milk and roasted sweet peppers. Add the ground chicken and lightly mix. Try not to over mix the chicken, over mixing will result in a tougher meatball, so use your fingers or a fork.
• Form 16 evenly sized meatballs and place onto the prepared baking sheet. Break the goat cheese apart and press one or two small pieces of goat cheese into the top of each meatball. To help with browning, lightly drizzle the meatballs with olive oil.
• Bake until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; 20 to 25 minutes.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

GOAT CHEESE-STUFFED CHICKEN MEATBALL CROSTINI RECIPE - (4.5/5)

Steps:

• Preheat the oven to 375. Line a baking sheet with parchment or foil (spray lightly with oil, if using foil). To make the meatballs, lightly mix together the first 10 ingredients (through ground pepper). Form into 1-1.5″ meatballs (you'll get about 25) and place on the baking sheet. Break the goat cheese into several small pieces and place one piece on the top of each meatball, pressing down lightly. Drizzle with olive oil, if using (it will help with browning) and bake about 15 minutes, or until cooked through. Meanwhile, place the bread slices on a baking sheet and drizzle lightly with olive oil. Place in the oven for about 5 minutes or until crisp (just put them in during the last 5 minutes the meatballs are baking). After you take the crostini out of the oven, rub it with the cut side of the garlic clove, while the bread is still hot. To assemble: Place 1 basil leaf on top of each slice of toast. Top with about 2 tsp. of marinara sauce and 1 meatball. desiree

GOAT CHEESE AND CUCUMBER CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Spread 1 tablespoon of goat cheese over each crostini. Top with 1 cucumber ribbon and 1 sprig of dill.
• Enjoy!

MEATBALL CROSTINI

Steps:

• Preheat the oven to 375 degrees F, and line a sheet pan with parchment paper
• Prepare the herb butter by combining all the ingredients together in a small bowl.. (Herb butter will keep well, wrapped tightly, in the refrigerator for a week or in the freezer for up to a month.)
• Slice the baguette on the bias about 1/2-inch thick. Spread the herb butter on both sides of the baguette slices and arrange in 1 layer on the prepared sheet pan. Toast in the oven until golden brown and crisp on both sides, flipping halfway through, about 15 minutes.
• Cover each crostini with 1 tablespoon pasta sauce. Top each with a slice of mozzarella and a meatball. Finish with another tablespoon of pasta sauce. Bake in the oven until the meatballs are warmed through and the cheese has melted, about 15 minutes. Top with a sprinkle of Parmesan and serve hot.

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.

GOAT CHEESE CROSTINI - GIADA

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
• 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. (I use kosher salt & fresh-ground pepper).
• 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 CROSTINI

Steps:

• Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl.
• Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler.
• Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts.
• Serve.