Roasted Goat Cheese With Garlic Recipes

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ROASTED GARLIC AND BAKED GOAT CHEESE APPETIZER



Roasted Garlic and Baked Goat Cheese Appetizer image

Roasted Garlic and Baked Goat Cheese make an easy, yet elegant appetizer to serve to guests on the coming chilly nights. It also makes a meal in itself with the proper accompaniments. Cheese and bread always pleases!

Provided by Jessica Fisher

Categories     Appetizer

Time 1h10m

Number Of Ingredients 8

2 head garlic
1/4 cup olive oil
salt
black pepper
4 oz goat cheese log ((1 cup))
2 tbsp panko bread crumbs
1 tsp dried tarragon
1 French baguette (sliced)

Steps:

  • Preheat the oven to 350°. Cut the top off the garlic heads so that the cloves are exposed. Place the heads in a small baking dish.
  • Drizzle 3 tablespoons of the oil over the tops, allowing it to sink in around the garlic papers. Season to taste with kosher salt and freshly ground pepper. Bake for 1 hour.
  • Meanwhile, prepare the goat cheese for baking. In another small baking dish, place the log of goat cheese. Drizzle the remaining tablespoon of oil over the cheese, rolling the log to coat.
  • In a small bowl, combine the bread crumbs, tarragon, and a little more freshly cracked pepper. Sprinkle the bread crumb mixture over all sides of the log, turning as necessary.
  • Bake cheese, uncovered for 30 minutes alongside the garlic.
  • The garlic cloves will practically pop out of their skins. Spread them on baguette slices along with some goat cheese.

Nutrition Facts : Calories 406 kcal, Carbohydrate 40 g, Protein 12 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 13 mg, Sodium 527 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

WHOLE ROASTED GARLIC WITH GOAT CHEESE



Whole Roasted Garlic with Goat Cheese image

So perfect with a crusty baguette! Wonderful as a side to meaty entrees. I use this dish to bribe Dh into tackling his honey-do list. It's never let me down. This is an adaptation of a Rozanne Gold dish.

Provided by sugarpea

Categories     Spreads

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 5

2 large garlic heads
2 tablespoons olive oil
salt
fresh ground black pepper
1 ounce goat cheese, from a log

Steps:

  • Preheat oven to 375°.
  • Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
  • Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown.
  • Top each head with 1/2 ounce slice of goat cheese and broil until golden, about 1 minute; serve warm.

ROASTED GOAT CHEESE WITH GARLIC



Roasted Goat Cheese with Garlic image

Now that we have kids, my husband and I don't entertain much. But when we do, I serve this savory spread. The combination of goat cheese, garlic and onions always earns rave reviews. -Carol Barlow, Berwyn, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 1-1/4 cups.

Number Of Ingredients 10

6 to 8 garlic cloves, peeled
1 tablespoon canola oil
1 medium red onion, thinly sliced
2 tablespoons butter
1 tablespoon brown sugar
8 ounces crumbled goat or feta cheese
1 tablespoon white balsamic vinegar
Salt and pepper to taste
1/4 cup thinly sliced fresh basil
Thinly sliced French bread or assorted crackers

Steps:

  • Place garlic and oil in a pie plate. Cover and bake at 350° for 30 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender and lightly browned. Add brown sugar; cook and stir until sugar is dissolved. Remove from the heat., Remove garlic from pie plate. Spread onion mixture in pie plate; top with cheese. Place garlic over cheese. Bake, uncovered, for 15-20 minutes or until cheese is melted. , Mash garlic mixture with a fork. Stir in the vinegar, salt and pepper. Transfer to a serving bowl; sprinkle with basil. Serve warm with French bread or crackers.

Nutrition Facts : Calories 213 calories, Fat 17g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 236mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 9g protein.

HERB GARLIC BAKED GOAT CHEESE



Herb Garlic Baked Goat Cheese image

Tangy goat cheese makes a simple but pretty cracker topper-especially when it's warm and topped with dried cranberries and garlic-infused oil.

Provided by Food Network Kitchen

Time 30m

Yield 8 servings

Number Of Ingredients 8

3 tablespoons olive oil
3 cloves garlic, peeled and thinly sliced
1 teaspoon chopped fresh rosemary
3 long strips orange zest
1/8 teaspoon crushed red pepper
1 log (11 oz.) fresh goat cheese
1/4 cup dried cranberries
32 Keebler® Town House® Flatbread Crisps - Sea Salt and Olive Oil

Steps:

  • 1. In small saucepan heat oil over medium-high heat. Reduce heat to medium. Add garlic, rosemary, orange zest and red pepper. Cook, uncovered, for 3 to 5 minutes or until garlic is golden, stirring frequently.
  • 2. Cut cheese into 8 even pieces. Place in 1-quart gratin dish or 9-inch pie plate. Sprinkle with cranberries. Pour garlic oil over top. Bake, uncovered, at 375 degrees F for 10 to 15 minutes or until cheese is warm. Serve warm with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil.
  • Entwine Pairing: Chardonnay (rich, garlicky cheese gets tempered by the wine's apple notes)
  • Nutrition Information:
  • Serving Size: 1.5 oz. cheese mixture plus 4 crackers; Calories 250, Calories From Fat 160, Saturated Fat 9g, Trans Fat 0g, Total Fat 18g, Cholesterol 30mg, Sodium 300mg, Total Carbohydrates 13g, Sugars 4g, Dietary Fiber 1g, Protein 9g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 4%

BAKED GOAT CHEESE WITH CARAMELIZED ONION, GARLIC AND MISSION FIGS



Baked Goat Cheese with Caramelized Onion, Garlic and Mission Figs image

Provided by The Hearty Boys

Categories     appetizer

Time 50m

Yield 20 servings

Number Of Ingredients 10

2 pounds goat cheese
14 dried Mission figs (1 cup), sliced
1/4 cup dry sherry
1/4 cup olive oil
2 large Spanish onions, thinly sliced
10 garlic cloves, crushed
3 rosemary sprigs
2 teaspoons salt
Freshly ground black pepper
2 sliced baguettes, for dipping

Steps:

  • Preheat the oven to 350 degrees F.
  • Crumble the goat cheese into an oven safe dish and set aside.
  • In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
  • Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
  • Remove and serve immediately with sliced baguettes.

GOATS' CHEESE AND ROASTED GARLIC TART



Goats' Cheese and Roasted Garlic Tart image

Make and share this Goats' Cheese and Roasted Garlic Tart recipe from Food.com.

Provided by Mrs B

Categories     Cheese

Time 1h35m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 12

5 ounces plain flour (plus a bit extra for dusting)
3 1/2 ounces butter, from the fridge
1 large egg, separated
1 pinch salt
10 garlic cloves, unpeeled
olive oil, for drizzling
3 large eggs
275 ml whipping cream
120 ml milk
9 ounces soft fresh goat cheese
4 sprigs fresh thyme, thyme leaves from
salt & freshly ground black pepper

Steps:

  • To make the pastry: combine the flour, butter, salt and egg yolk by pulsing ingredients together in a food processor, taking care not to over-process, until it forms into a ball (add up to 1 tablespoon of water if it seems to be too dry).
  • On a floured surface roll out the pastry to a circle big enough to fit the base and up the sides of a loose bottom 9 inch tart tin; lift pastry into the tart tin, smoothing the bottom and pushing the pastry well into the sides; brush any thin patches of pastry with egg white to seal; chill pastry case in the fridge for at least 20 minutes.
  • Preheat the oven to 180C, fan 160C, gas mark 4.
  • Meanwhile put the garlic cloves, unpeeled, into a small saucepan of boiling water and simmer for 10 minutes; drain them then place on a small baking dish and drizzle with a little olive oil.
  • Remove the tart tin from the fridge and cover the pastry with baking beans, then place on a baking sheet and bake for 12 minutes along with the garlic cloves (which will need an extra few minutes in the oven until the skins are golden and the flesh is soft).
  • Remove the baking beans from the tart cast and make certain the pastry is dry to the touch ( if not, put it back in the oven for another minute or two), if there are any cracks or tears, repair them with a little raw pastry and beaten egg.
  • Squeeze the roasted garlic out if its skin, mash to a puree with the back of a spoon and spread thinly over the base of the cooked pastry case.
  • To make the filling: mix the eggs, cream and milk together with a whisk, then season; cut the goats' cheese into slices, lay them on top of the garlic puree, scatter over the thyme leaves then pour in the custard.
  • Bake for 25 - 30 minutes until golden and lightly set; serve warm.

Nutrition Facts : Calories 407.3, Fat 32.1, SaturatedFat 19.7, Cholesterol 194, Sodium 263.8, Carbohydrate 17.6, Fiber 0.6, Sugar 0.6, Protein 12.5

CREAMY GARLIC-GOAT CHEESE SPREAD



Creamy Garlic-Goat Cheese Spread image

Serve them something sumptuous with their crackers. This Creamy Garlic-Goat Cheese Spread oughtta do it-and it only takes 10 minutes to put together.

Provided by My Food and Family

Categories     Meal Recipes

Time 1h10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 lb. goat cheese, softened
2 Tbsp. olive oil
2 cloves garlic, minced
1/4 tsp. ground black pepper
2 Tbsp. chopped fresh parsley

Steps:

  • Beat all ingredients except parsley with mixer until blended.
  • Stir in parsley.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 110, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

POTATO GRATIN WITH GOAT CHEESE AND GARLIC



Potato Gratin with Goat Cheese and Garlic image

Categories     Milk/Cream     Cheese     Dairy     Garlic     Potato     Side     Christmas     Easter     Thanksgiving     Mother's Day     Casserole/Gratin     Goat Cheese     Root Vegetable     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 cup whole milk
1 cup whipping cream
1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
1 garlic clove, minced
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 pounds Yukon Gold potatoes, peeled, thinly sliced

Steps:

  • Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY



Crostini with Roasted Garlic, Goat Cheese and Apple Chutney image

Categories     Cheese     Garlic     Vegetable     Appetizer     Bake     Cocktail Party     Vegetarian     Quick & Easy     New Year's Eve     Goat Cheese     Apple     Fall     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 15

Note: At the restaurant, the bread is grilled, but it's just as good when it's baked.
1 cup (packed) golden brown sugar
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup golden raisins
1 cup diced seeded plum tomatoes
1 tablespoon chopped fresh mint
1 French-bread baguette, cut into 1/3-inch-thick slices
Olive oil
Roasted Garlic
12 ounces soft fresh goat cheese (such as Montrachet), room temperature

Steps:

  • Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
  • Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.

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