Pecan Crusted Goat Cheese Log Recipes

BACON-WILTED GREENS WITH WARM PECAN-CRUSTED GOAT CHEESE

Steps:

• Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
• Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
• To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.
• Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
• To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.

PECAN CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the shredded cheeses, mayonnaise, garlic powder, onion powder and Worcestershire sauce. Shape mixture into two logs, about 6 in. long. Roll in pecans, pressing down gently., Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers.

PECAN AND GOAT CHEESE BALLS

Steps:

• Preheat oven to 400°F with rack in upper third.
• Toss pecans with butter, sugar, and 1/2 teaspoon salt, then toast in a 4-sided sheet pan until fragrant and a shade darker, 8 to 10 minutes. Transfer to a plate and cool completely.
• Pulse pecans in a food processor just until finely chopped, then transfer to a wide shallow bowl.
• Stir together goat cheese, rosemary, coriander, and 1/2 teaspoon pepper until combined well. Form teaspoons of cheese mixture into marbles between your palms, then roll in pecans to coat and roll between your palms again briefly. Transfer to a plate.
• Put a parsley leaf under each cheese marble and spear together with a wooden pick.

WARM PECAN-CRUSTED GOAT CHEESE TOASTS WITH MIXED BABY GREENS

Steps:

• Preheat the broiler. Place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
• To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil. Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3 to 5 minutes.
• Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl. Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• To serve, toss the salad greens with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper. Divide among serving plates and top each salad with a warm goat cheese toast.