For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make sandwiches, spread each slice of bread with the goat cheese spread.
Slice the cucumber in thin rounds and arrange on half the bread slices.
Top with remaining bread, press slightly.
Trim off the crusts, and cut into halves, thirds, or triangles.
In a mixing bowl, whisk eggs and cream. Add salt and pepper to taste.
Heat 4 tablespoons of butter in a large skillet over medium heat. Pour in the egg mixture.
When the egg mixture is half way through cooking, spread the goat cheese on one half of the omelet, and spread the slice avocado on top of the goat cheese, and on top of the goat cheese, spread the alfalfa sprouts.
Flip the ungarnished half of the omelet over the half with the ingredients, and continue cooking to your liking.
Cut the omelet in half and serve.
Spread 1/2 teaspoon goat cheese onto the end of each apple slice and then arrange on a platter.
Sprinkle cheese end with pistachios and candied ginger; serve.
If not serving right away, to avoid browning, toss apples with a splash of lemon juice(you could even use lemon lime soda!) before assembly.
Blend the cream cheese and goat cheese.
Add all the herbs and the chopped garlic and shallots, then salt.
Enjoy.
f heavy-duty paper towels; spread the yogurt to a 1
ide of one tortilla with goat cheese. Spread one side of the other
Place goat cheese in small bowl.
Mix thyme, lemon peel and garlic in another small bowl. Season with black pepper.
Mix half of thyme mixture into goat cheese.
Add olive oil to remaining half of thyme mixture.
Form cheese into 2 1/2-inch round; flatten slightly.
Place in center of plate. Spoon oil-thyme mixture over top of cheese.
Serve with toasted baguette slices.
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.
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.
Blend together the cream cheese and goat cheese.
Mix in the herbs, garlic, and shallots.
Salt to taste.
Serve with fresh crusty bread.
Blend together goat cheese and half and half.
Add thyme and minced peppers and stir well.
Makes approximately 1 cup.
In food processor bowl, combine goat cheese, yogurt, olive oil, green onion, thyme, pepper and garlic.
Cover and process until smooth.
Transfer to serving bowl; cover and refrigerate at least one hour to blend flavors.
Garnish with fresh thyme before serving. Serve with crackers.
Combine the goat cheese, tomatoes, garlic, and parsley in a food processor; mix until thoroughly combined.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.
Dijon Spread:
In a small bowl,
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.
Make cheese spread:
In a bowl with
aking dish with butter.
Spread hazelnuts on a baking tray
ew times I want this recipe or a Chicken Cordon Blue
nder broiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll