Trisha Yearwoodâs Cheese Boat Recipes

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GOAT CHEESE FONDUE



Goat Cheese Fondue image

Provided by Trisha Yearwood

Categories     appetizer

Time 25m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 10

20 ounces goat cheese, at room temperature
1/2 cup heavy cream
1/2 cup white wine, such as Pinot Grigio
2 teaspoons fresh thyme leaves
Freshly cracked black pepper
2 tablespoons chopped fresh chives
4 teaspoons honey
2 Gala apples, cut into wedges
1/2 pound red seedless grapes
1/2 loaf sourdough bread, cut into 1-inch chunks

Steps:

  • Place the goat cheese in a small saucepan over low heat. Pour in the heavy cream and white wine, then add the thyme leaves and some black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off, 8 to 10 minutes. The fondue will be thick and creamy. Remove from the heat and stir in the chives.
  • Drizzle the honey over the fondue and serve warm with apples, grapes and sourdough bread for dipping.

CHEESE BOAT



Cheese Boat image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 10

1 loaf French or Italian bread
Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp Cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut an oval in the top of the load of bread, scooping out the bread in the center and make a "bread boat." Place the bread on a cooking sheet.
  • In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

CHEESE BOAT



Cheese Boat image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 10

1 loaf French or Italian bread
Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp Cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut an oval in the top of the load of bread, scooping out the bread in the center and make a "bread boat." Place the bread on a cooking sheet.
  • In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

TRISHA YEARWOODâ??S CHEESE BOAT



Trisha Yearwoodâ??s Cheese Boat image

Serves 10

Provided by @MakeItYours

Number Of Ingredients 10

1 loaf French or Italian bread
Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving

Steps:

  • Preheat the oven to 350°F.
  • Cut an oval in the top of the load of bread, scooping out the bread in the center, and make a "bread boat." Place the bread on a cooking sheet.
  • In a large bowl, mix the cream cheese, cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

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