ROASTED RED PEPPER AND GOAT CHEESE SPREAD
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.
GOAT CHEESE QUESADILLAS WITH ROASTED RED PEPPER SAUCE
Categories Cocktail Party Vegetarian Quick & Easy Lunch Goat Cheese Basil Bell Pepper Summer Tortillas Gourmet
Yield Serves 4 to 6 as an hors d'oeuvre
Number Of Ingredients 12
Steps:
- Make sauce:
- In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)
- Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
- Heat a griddle or well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.
- To Roast Peppers:
- Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
ROASTED RED PEPPER AND GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Yield About 2 cups of dip
Number Of Ingredients 14
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.
GOAT CHEESE WITH CHIPOTLE AND ROASTED RED PEPPER
Provided by Bon Appétit Test Kitchen
Categories Pepper Appetizer Cocktail Party Vegetarian Quick & Easy Oscars New Year's Eve Goat Cheese Engagement Party Party Seed Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 appetizer servings
Number Of Ingredients 9
Steps:
- Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool.
- Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers.
ROASTED RED PEPPER - GOAT CHEESE APPETIZER
Make and share this Roasted Red Pepper - Goat Cheese Appetizer recipe from Food.com.
Provided by Jb Tyler
Categories Peppers
Time 30m
Yield 1 pan, 10 serving(s)
Number Of Ingredients 8
Steps:
- Swirl half of the olive oil into an attractive baking dish - 9x13 or so.
- Combine the softened Goat Cheese with the garlic, stuff gently into the Red Peppers and place them in a single layer into the baking dish. Sprinkle with the pine nuts, red pepper flakes and pepper, drizzle with remaining olive oil.
- Cut garlic bread (I use the frozen box of garlic toast) into "fingers" and kind of place them on their sides in the dish, so they will brown.
- Bake about 350 degrees for about 15 minutes.
Nutrition Facts : Calories 144.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 17.9, Sodium 738.2, Carbohydrate 2.9, Fiber 0.7, Sugar 0.7, Protein 5.7
GOAT CHEESE 'N' VEGGIE QUESADILLAS
The roasted veggies and goat cheese make this an elegant party food. We love to top them with our favorite salsa for an extra kick! -Sara Longworth of Philadelphia, Pennslvania
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen appetizers.
Number Of Ingredients 13
Steps:
- Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro. , Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.
Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 191mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS
A more-than-one-bite hors d'oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.
Provided by David Tanis
Categories finger foods, vegetables, appetizer
Time 20m
Yield 10 toasts
Number Of Ingredients 9
Steps:
- Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
- Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
- Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
- Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
- Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
- Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
- Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
- To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.
GOAT CHEESE WITH MARINATED ROASTED PEPPERS
This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.
Provided by poppy
Categories Appetizers and Snacks Cheese
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
- Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
- Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
- Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g
BLACK BEAN, ROASTED CORN AND GOAT CHEESE QUESADILLAS
Make and share this Black Bean, Roasted Corn and Goat Cheese Quesadillas recipe from Food.com.
Provided by dmmurphy
Categories Cheese
Time 35m
Yield 8 quesadillas, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
- In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
- Remove from heat, stir in the corn/cilantro/goat cheese mixture.
- Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
- Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
- Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.
Nutrition Facts : Calories 365.5, Fat 13.9, SaturatedFat 8.4, Cholesterol 32.6, Sodium 808.6, Carbohydrate 45.9, Fiber 8.1, Sugar 5.9, Protein 17.4
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