Preheat your oven's broiler. Arrange the pears, goat cheese and ham in a baking dish or in 8 individual raclette pans. Broil until the cheese is melted. Garnish with spoonfuls of cranberry sauce and serve immediately.
est results.
Mix the goat and cream cheeses together in
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.
Place goat cheese on small platter.
Cover with garlic, tomatoes and basil.
Dribble over olive oil.
Serve with crackers.
Slice bagette into 1 inch slices.
Spread a layer of Goat cheese onto each slice.
Top with peppers and basil.
-1 teaspoon of herbed goat cheese inside shrimp.
Carefully wrap
owl and blend inches Add goat cheese and cream.
Season to
ain meal, add prawns and goat cheese. Cook for 2 minutes longer
he bread.
Spread the goat cheese over the apple slices. (Depending
Place goat cheese log on decorative plate.
Spoon over chutney.
Serve with crackers.
Preheat oven to 400 degrees F.
Lightly oil 2 baking sheets with olive oil. Arrange tortillas on the baking sheets.
Spread salsa on the tortillas and sprinkle with cilantro. Top with goat cheese and chives.
Bake for 8-10 minutes, or until the edges are golden. Cut each tostada into 4 wedges and serve hot as an appetizer.
If you like it hot, add a few jalapeno slices to each wedge.
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.
1. chop (crumble) goat cheese on serving dish.
2. cover cheese with chopped basil.
3. sprinkle basil with olive oil.
4. add chopped tomatoes.
5. cover with pine nuts.
6. sprinkle with vinegar.
rust and garnish with the goat cheese and walnuts fine chopped.
eat and stir in the goat cheese and sun dried tomatoes.
ilk. Crumble in the hard goat cheese and mix in half the
Lightly coat goat cheese rounds in flour, shaking off excess. Dip into egg then coat in breadcrumbs. Chill for 15 mins, until firm.
In a large frying pan, heat 1 tbsp oil over medium heat. Cook pancetta for 5-6 mins, until crisp and golden. Drain on paper towels.
Add 1 tbsp oil and fry goat cheese for 3-4 mins, turning, until golden and crisp. Drain on paper towels.
Meanwhile, combine tomatoes, frisee and chives. Toss gently with remaining oil and vinegar. Season to taste. Serve with pancetta and fried goat cheese.
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
Slice baguette into 1 inch slices.
Spread a layer of goat cheese onto each slice.
Top with a strip or two of roasted pepper and a few strips of fresh basil.
If you prefer to serve this as an entree sandwich, just slice your baguette lengthwise, spread with goat cheese and top with roasted peppers and fresh basil.
Sprinkle with half of the goat cheese. Pour the egg mixture over