Goat Cheese With Herbs Recipes

HERBED GOAT CHEESE

Steps:

• Arrange cheese on a small plate. Sprinkle with oregano, red-pepper flakes, and lemon zest. Season to taste with salt and pepper and drizzle with oil. Serve immediately with crostini or crackers.

QUICHE WITH HERBS AND GOAT CHEESE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
• Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

HERBED GOAT CHEESE

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl.
• Mix thyme, lemon peel and garlic in another small bowl. Season with black pepper.
• Mix half of thyme mixture into goat cheese.
• Add olive oil to remaining half of thyme mixture.
• Form cheese into 2 1/2-inch round; flatten slightly.
• Place in center of plate. Spoon oil-thyme mixture over top of cheese.
• Serve with toasted baguette slices.

GOAT CHEESE AND HERB DIP

Steps:

• Blend goat cheese, oil and yogurt in processor until smooth. Transfer to small bowl. Mix in all herbs and flowers, if desired. Season dip to taste with salt and pepper. Cover and refrigerate until dip is cold and flavors blend, about 3 hours. (Can be made 1 day ahead. Keep chilled.)
• Serve dip with toasted baguette slices and raw vegetables.

GOAT CHEESE WITH HERBS

Steps:

• Process tomatoes, garlic rosemary and olive oil into a paste.
• Spread on top of goat Cheese.
• Serve with toasted slices of french bread.

GOAT CHEESE AND HERB DIP

Steps:

• Blend goat cheese, oil and yogurt in processor until smooth.
• Transfer to small bowl.
• Mix in the herbs.
• Season dip to taste with salt and pepper.
• Cover and refrigerate until dip is cold and flavors blend, about 3 hours.
• (Can be made 1 day ahead. Keep chilled.) Serve dip with toasted baguette slices and raw vegetables.