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.
mall pieces of goat cheese and roll into dime-sized balls.
Pour
Bring goat cheese to room temperature. Using your hands, roll forty-eight 1/2-inch balls, and place them on a piece of parchment paper. Shake the nuts in a fine mesh sieve to remove dust, then place in a small shallow bowl. roll each cheese ball in the nuts to coat evenly.
To serve, arrange the spinach leave on a serving tray, and place each cheese ball on a leaf.
easpoons of cheese for each, form the goat cheese into 1\" balls. Roll cheese balls in the
b>goat cheese log into 1/2-inch to 3/4-inch medallions. (For
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.
Stir goat cheese, 1/4 cup olive oil, and lemon juice together in a small bowl; season with salt and black pepper.
Place a spoonful of goat cheese mixture onto each basil leaf. Wrap the basil leaf around the goat cheese to form a ball. Drizzle with olive oil.
ith a silpat liner.
For the Crisps: Place a 2
For Mint Pesto:
Combine the mint, parmesan and pine nuts in the food processor and process until finely chopped. With motor running, add olive oil, blending until smooth.
For the goat cheese mousse: Process the goat cheese in the cleaned processor until smooth. Add the whipped cream and blend just until incorporated.
Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you just see the green pesto oil around the perimeter of the mousse. Serve with fresh bread slices.
edium bowl, combine bacon, goat cheese, romano cheese and 2 tablespoons of chopped
br>Combine garlic, olive oil, goat cheese and thyme in a small
an of boiling, salted water for about 20 mins. Drain them
overed broiler pan and broil for 3-4 minutes on each
w heat. Add leek; cook for 5 mins or until soft
nd butter. Continue to cook for about 3-4 minutes to
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!
side in a warm place for 1 hour.
To make
parts and roll into balls, then cover and refrigerate until
aking pans with parchment paper. For the dressing, whisk oil, vinegar
add the mushrooms and cook for 2-3 mins. Remove from