Red Pepper Walnut Goats Cheese Palmiers Recipes

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RED PEPPER, WALNUT & GOAT'S CHEESE PALMIERS



Red pepper, walnut & goat's cheese palmiers image

These mini French pastry swirls with soft cheese are a great cheat's canapé - quick, simple and stunning

Provided by Good Food team

Categories     Buffet, Starter

Time 22m

Yield Makes 20

Number Of Ingredients 4

500g pack puff pastry
100g soft goat's cheese
200g roasted red peppers from a jar
50g walnut piece

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll out the puff pastry to a large rectangle. Spread the goat's cheese over the pastry. Roughly chop the peppers and walnut pieces, then sprinkle over the cheese. Roll up one edge of the pastry into the centre, then repeat with the opposite edge to meet in the middle. Cut into 20 slices, place on a baking tray and bake for 10-12 mins until golden.

Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.42 milligram of sodium

ROASTED RED PEPPER AND GOAT CHEESE DIP



Roasted Red Pepper and Goat Cheese Dip image

Provided by Food Network Kitchen

Categories     appetizer

Yield About 2 cups of dip

Number Of Ingredients 14

1 large red pepper
2 cloves garlic, minced
4 ounces creamy goat cheese
1/4 cup sour cream
1 tablespoon lemon juice
Salt
Pepper
1/4 cup fresh oregano, chopped
1 cup baby carrots
1 cup button mushrooms, cleaned and cut in half
1 bunch asparagus, steamed until al dente
1 pint cherry tomatoes, cleaned
2 cups cauliflower florets
2 cups broccoli florets

Steps:

  • Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD



Roasted Red Pepper and Goat Cheese Spread image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 1/2 cups

Number Of Ingredients 6

1 16oz can roasted red peppers, drained
1lb goat cheese
1/4 cup Parmesan, grated
Pinch of sugar
1/4 cup parsley, chopped
Salt and pepper to taste

Steps:

  • Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE



Croustades of Red Peppers with Goat Cheese image

Provided by Anne Willan

Categories     Cheese     Pepper     Appetizer     Broil     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 appetizer servings

Number Of Ingredients 10

4 red peppers
3 to 4 tablespoons olive oil
2 onions, sliced
2 to 3 thyme sprigs
salt and pepper
2 garlic cloves, crushed
2 tomatoes, peeled, seeded, and chopped
2 tablespoons capers, drained
4 thick slices of country bread
6 oz/175 g soft goat cheese

Steps:

  • Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
  • Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
  • Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.

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