Grilled California Goat Cheese On Toast Recipes

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GRILLED CALIFORNIA GOAT CHEESE ON TOAST



Grilled California Goat Cheese on Toast image

Provided by Craig Claiborne

Categories     easy, quick, appetizer

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 5

1/2 pound round or rounds of goat cheese
Freshly ground pepper to taste
2 teaspoons coarsely chopped fresh thyme, or 1/2 teaspoon dried
2 tablespoons extra-virgin olive oil
8 bread rounds cut to the diameter of the cheese rounds, each about half an inch thick

Steps:

  • Preheat the broiler to high.
  • Slice the rounds crosswise into eight pieces of more or less equal thickness.
  • Arrange the slices of cheese in one layer in a shallow dish or plate. Sprinkle with equal amounts of pepper, thyme and oil. Let marinate for at least 15 minutes.
  • Toast the bread on both sides and arrange the rounds on a baking sheet. Arrange one slice of cheese on each bread round. Pour any remaining oil over the cheese.
  • Place under the broiler about one or two minutes or just until piping hot. Serve on hot plates.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 194 milligrams, Sugar 0 grams

GOAT CHEESE TOASTS



Goat Cheese Toasts image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 12 servings

Number Of Ingredients 10

36 slices (1/2-inch thick) baguette bread
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and coarsely ground multi-colored or black peppercorns
1/2 cup pitted Sicilian green olives or kalamata olives, finely chopped
2 tablespoons thinly sliced chives

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.

HERBED GOAT CHEESE TOAST



Herbed Goat Cheese Toast image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 6

14 ounces goat cheese
1 cup ricotta cheese
1/2 cup chopped fresh herbs (combination of tarragon, basil, thyme, etc.)
Salt and freshly ground pepper
2 eggs, slightly beaten
2 baguettes

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, mash the goat cheese, ricotta, and herbs together. Season, to taste, with salt and pepper. Fold in the beaten egg.
  • Cut the baguette into thin slices on the bias. Arrange baguette slices on a baking sheet and toast lightly. Remove from heat and change oven setting to broil.
  • Spread cheese mixture on baguette slices, return to baking sheet, and broil lightly. Serve warm.

GRILLED GOAT CHEESE & ARUGULA SANDWICHES



Grilled Goat Cheese & Arugula Sandwiches image

To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sun-dried tomato pesto
8 slices sourdough bread
1-1/2 cups roasted sweet red peppers, drained and patted dry
8 slices part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1 cup fresh arugula
1/4 cup butter, softened

Steps:

  • Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts :

GRILLED GREENS AND CHEESE ON TOAST



Grilled Greens and Cheese on Toast image

Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad to go alongside grilled meat.

Provided by Anna Stockwell

Categories     Bread     Kale     Tomato     Cheese     Lemon     Garlic     Grill/Barbecue     Vegetarian     Peanut Free     Summer     Quick & Easy     Quick and Healthy     Dinner

Yield 2 servings

Number Of Ingredients 11

2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
1 large or 2 small bunches Tuscan kale, stems removed
1/2 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper
6 oz. cherry tomatoes
1/2 lb. Halloumi cheese, sliced into 1/2" planks
1 lemon, halved crosswise
4 thick slices country-style bread
1 large garlic clove, peeled, halved
Special Equipment
2 (8"-12"-long) metal skewers

Steps:

  • Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside.
  • Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt.
  • Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6-8 minutes. Transfer to a platter.
  • Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove.
  • Grill kale, placing it crosswise across grate so it doesn't fall through the gaps and turning occasionally, until charred in places and softened throughout, 2-3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread.
  • Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.

GRILLED NECTARINES WITH GOAT CHEESE



Grilled Nectarines with Goat Cheese image

An easy yet impressive dessert! Enjoy this seasonal favorite with 14 Hands Cabernet Sauvignon.

Provided by 14 Hands Winery

Categories     Desserts

Time 25m

Yield 8

Number Of Ingredients 7

½ cup Cabernet Sauvignon
1 cup granulated sugar
½ cup goat cheese
½ cup crumbled Gorgonzola cheese
1 tablespoon milk, or more as needed
4 nectarines
1 tablespoon olive oil

Steps:

  • Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
  • Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
  • Cut the nectarines in half lengthwise and remove the pits.
  • Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
  • Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

Nutrition Facts : Calories 217 calories, Carbohydrate 32.9 g, Cholesterol 16.1 mg, Fat 7 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 130.8 mg, Sugar 30.7 g

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE



Grilled Tomatoes Stuffed with Goat Cheese and Sage image

Categories     Onion     Tomato     Appetizer     Side     Low Carb     Vegetarian     Goat Cheese     Summer     Grill/Barbecue     Sage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium heirloom tomatoes

Steps:

  • Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
  • Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
  • Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

INSPIRATIONAL GOAT'S CHEESE ON GARLIC CIABATTA TOAST



Inspirational Goat's Cheese on Garlic Ciabatta Toast image

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.)

Provided by French Tart

Categories     Spreads

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

2 heads garlic
olive oil, for drizzling
2 -3 sprigs fresh thyme
salt & freshly ground black pepper
1 goat cheese, round
1 ciabatta or 1 baguette
lettuce leaf, to serve
prosciutto, to serve (optional)

Steps:

  • Preheat the oven to 180C/350F/Gas 4.
  • Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.
  • Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper.
  • Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted.
  • Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too.

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