Southern Mediterranean Goat Cheese Spread Or Dip Recipes

BAKED GOAT CHEESE SPREAD WITH PEPPER JELLY

Steps:

• Preheat oven to 350°F. Combine cream cheese, goat cheese, salt, black pepper, and garlic in a food processor. Process until smooth, about 1 minute, stopping to scrape down sides as needed. Transfer mixture to a medium bowl, and stir in 1/4 cup chives.
• Spoon mixture evenly into a shallow 1 1/2-quart baking dish. Bake in preheated oven until heated through, 15 to 18 minutes. Place pepper jelly in a medium bowl, and whisk vigorously to loosen. Spread pepper jelly over hot dip; garnish with additional chives. Serve immediately with crudités and bread.

MEDITERRANEAN GOAT CHEESE SPREAD (WW)

Steps:

• Combine tomatoes and water in a microwave-safe bowl. Microwave on HIGH one (1) minute or until water boils. Remove from microwave;' cover with plastic wrap and let stand 10 minutes to soften.
• Meanwhile, place cheese in a microwave-safe bowl; microwave on HIGH 15 seconds or until soft. Add sour cream and salt; stir until well blended. Fold in olives.
• Drain tomatoes; finely chop, and fold gently into goat cheese mixture.
• Serve immediately, or cover and chill until ready to serve.

SOUTHERN MEDITERRANEAN GOAT CHEESE SPREAD OR DIP

Steps:

• In a medium bowl crumble goat cheese. Meanwhile in a small chilled bowl, whip cream until thickened only and stir into goat cheese.
• Stir in herbs, shallot, lemon peel, and garlic. Season to taste with sea salt and pepper. Thin with additional cream, if desired. Serve on toasted pita wedges, Syrian bread or anything you wish.
• * 1/4 cup in total. Mix the herb amounts to your preference but you might want to make the parsley the main herb with smaller amounts of the remaining 3.

HERBED-GOAT CHEESE SPREAD

Steps:

• Stir together goat cheese, parsley, chives, and mint in a small bowl until combined. If desired, sprinkle with pepper and serve with sliced baguette and radishes.

BAKED GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

MEDITERRANEAN DIP

Steps:

• Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
• Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

GOAT CHEESE DIP

Steps:

• Mix tomatoes, onion, basil, garlic, salt, and pepper together in a small bowl. Refrigerate bruschetta for at least 1 hour to allow flavors to blend.
• Remove bruschetta from the refrigerator and transfer to a small saucepan. Add goat cheese and Cheddar cheese. Cook over medium-low heat, stirring constantly, until cheese is melted and mixture is heated through, 15 to 20 minutes.
• Transfer to a bowl to serve.

SUN-DRIED TOMATO GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.