Combine curry powder and paprika in a small bowl; sprinkle onto a piece of plastic wrap. Gently roll goat cheese log in spice mixture. Wrap in plastic wrap; chill until ready to serve.
Herb Goat Cheese: Substitute 1 tablespoons chopped fresh parsley and 1 teaspoons dried Italian seasoning for curry powder and paprika. Proceed as directed.
Sesame Seed Goat Cheese: Substitute 1 tablespoons toasted sesame seeds and 1 teaspoons pepper for curry powder and paprika. Proceed as directed.
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.
In a large pot bring 3
rill.
Heat olive oil in a 6\" cast iron skillet
In a medium bowl, add Simply
Preheat oven to 375\u00b0F. Grease two 12-cup mini muffin pans.
Roll out bread slices to flatten slightly then cut a 3 inch circle from each slice. Brush with oil then gently press into prepared pans. Bake for 6-8 mins, until crisp and golden. Let cool on wire racks.
Meanwhile, lightly mash goat cheese. Fold in salmon, avocado and lime juice. Season. Spoon into bread cups just before serving.
Pull off small pieces of goat cheese and roll into dime-sized
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts.
Fry cheese slices in hot oil for 1 minute per side or until golden brown.
Drain on paper towels and serve warm. You can dip the goat cheese nibblers in mayonnaise if you want.
(200 degrees C). Mix goat cheese, 1 teaspoon olive oil,
Cut each goat cheese round in half, down the middle, like separating an oreo cookie.
Put in a glass dish and drizzle with olive oil, and salt and pepper to taste.
Cover and marinate overnight.
The next day, preheat oven to 400F and in a food-processor, blend white bread with italian herbs to make the bread crumbs.
Roll the goat cheese halves in the bread crumbs and place on a baking dish and bake for ten minutes or until the bread crust is golden brown and the cheese soft and oozing.
Serve with baguettes.
tbsp butter in 1 tsp olive oil in medium sized, oven
br>To make the vinaigrette, in a small bowl, whisk together
ut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham
Mash together with a fork the goat cheese, cream cheese, herbs, tomatoes, salt and pepper.
Chill this mixture in the refrigerator for a while to make it easier to work with.
Roll small scoops of the goat cheese mix in your hands to make smooth balls.
Put the balls in a clean jar, and completely cover with the evoo. Store in the refrigerator for at least 1 day, to give the flavors time to develop.
Serve on a cheese platter, or with baguette, crackers, crudites.
The oil makes a wonderful addition to a salad dressing!
Rinse and dry shrimp.
Combine the mayonnaise, soft goat cheese and cajun seasoning in a mixer until smooth.
Add the crumbled hard goat cheese.
Add the shrimp and green onion; lightly mix.
Wash and dry romaine lettuce, use the inner curled leaves as a holder and fill with shrimp mixture, sprinkle with patrika if desired. Cover and refrigerate until ready to serve.
Reserve the larger leaves for another use.
Rub the flatbread with olive oil.
Toast them on either side under a hot broiler. Let cool.
Using a whisk, smoothe out goat cheese. Mix in 1/2 cup watercress, and the salt and cayenne pepper.
Using a rubber spatula, spread the goat cheese mixture evenly among the flatbread.
Distribute sliced smoked salmon evenly among the flatbread.
Top all with red onion, remaining watercress, and capers.
Cut into wedges using a pizza cutter or large chef's knife.
Preheat the oven broiler.
Arrange the watercress on a serving platter. Top each piece with a slice of mango.
Place the eggs and the bread crumbs in separate small bowls. Coat goat cheese pieces with bread crumbs, dip in the egg, and coat again with bread crumbs.
Arrange coated goat cheese pieces in a single layer on a medium baking sheet. Broil in the preheated oven 2 to 4 minutes per side, until lightly browned. Arrange atop the watercress and mango to serve.
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.
Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 teaspoons each and roll into balls.
Combine the pecans, lemon zest and parsley in a medium bowl until well blended. Roll the goat cheese balls in the pecan mixture. Arrange on a serving platter. Refrigerate until ready to serve. Take them out 15 minutes before serving so they soften a little and drizzle with a little olive oil, if desired.
ections drop into sieve. Cut goat cheese into fourths and gently form