goat cheese

[Maggie]

Last week I made Cooking Light's Spinach-Strawberry Salad With Goat-Cheese Bruschetta and it was WONDERFUL! I just crumbled to goat cheese on top of the salad and DH and I thought it turned out great.

Spinach-Strawberry Salad With Goat-Cheese Bruschetta

SOURCE: Cooking Light YEAR: 1998 ISSUE: April PAGE: 94

INGREDIENTS FOR 6 SERVINGS:
1/4 cup sugar
2 tablespoons sherry or white wine vinegar
1-1/2 teaspoons sesame seeds, toasted
1-1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
1 (3-ounce) log goat cheese, cut into 6 slices
6 (1-ounce) slices French bread, toasted

INSTRUCTIONS:
The goat-cheese bruschetta's pungent flavor contrasts with the
sweetness of the salad dressing and strawberries.

1. Combine the first 8 ingredients in a jar; cover dressing tightly,
and shake vigorously.

2. Combine the spinach and strawberry halves in a large bowl, and
toss gently. Pour the dressing over the spinach mixture, tossing
gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle
each serving with 1 teaspoon toasted almonds. Spread cheese over
toast slices; top each salad with 1 bruschetta. Yield: 6 servings.

NUTRITIONAL INFORMATION:
CALORIES 213 (28% from fat); FAT 6.7g (sat 2.7g, mono 2.6g, poly
1.1g); PROTEIN 7.1g; CARB 31g; FIBER 4.5g; CHOL 13mg; IRON 2.7mg;
SODIUM 446mg; CALC 163mg

Recipe Copyright © Cooking Light Magazine

[Wendy w]

See my recipe for sundried tomato dip over goat cheese on Leanne's Deck party/appetizer request thread. It is goat cheese (garlic, sundried tomatoes and basil)at it's best!!

[Jeanne G]

Jessica, I just made this pizza and it's delicious and the salad below is an absolute favorite & huge hit everytime I serve it. You can prepare the discs of cheese and bake them in smaller portions (if you aren't entertaining and want to make them ahead for several meals. It works fine doing that. Good luck!! http://www.cookinglight.com/bbs/smile.gif

Smoked Salmon, Dill and Goat Cheese Pizza

Pizza dough
3/4 cup packed chopped fresh dill separated in ¼ cup sections
Olive oil
7 ounces soft mild goat cheese,crumbled
1/2 cup chopped red onion
4 ounces smoked salmon, cut into 1-inch pieces
1/4 cup brine-cured olives (such as Kalamata), pitted, halved

Preheat oven to 450°F. Grease 12-inch-diameter pizza pan. Knead dough briefly on floured surface. Sprinkle ¼ cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared pan. Build up edges of dough to form rim. Brush dough lightly with olive oil. Sprinkle ¼ cup dill over, then goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 20 minutes. Sprinkle smoked salmon, olives and remaining ¼ cup dill over.
Makes one 12-inch pizza.

Bon Appétit
August 1993


Toasted Goat Cheese with Salad

8-10 oz. goat cheese, in a log, sliced
1 C olive oil
1 T fresh thyme, finely chopped or 1 t dried
1 egg
1 T water
1 C breadcrumbs
1 t fresh tarragon finely chopped or 1/3 t dried
1/8 t freshly ground pepper
¼ t salt
1 T fresh thyme leaves, chopped or 1 t dried

1. Combine olive oil and thyme leaves. Coat goat cheese slices with oil mixture. Marinate 8 hours.
2. Combine egg and water in bowl. Beat slightly until combined. Mix breadcrumbs and herbs, salt and pepper. Remove cheese from oil mixture. Dip cheese slices into the egg mixture and then into the breadcrumbs. Place on an oiled or non-stick baking sheet and refrigerate.
3. Combine vinaigrette ingredients in bowl; whisk until blended. Prepare salad greens. Preheat oven to 400 degrees. Bake goat cheese rounds 6-10 minutes until golden. Toss greens with vinaigrette. Place on salad plates. Top each serving with two rounds of goat cheese. Variations: I add craisins and kalamata olives.

Vinaigrette
Oil from cheese marinade
3 T Balsamic vinegar
salt and pepper to taste
selection of salad greens

[Leanne]

Hi Jessica - there's also a goat cheese quesadilla on my Deck Party Appetizer thread that looks really good. Goat cheese is fabulous.

[jms0310]

Thank you ALL so much for the tips & recipes. I really appreciate them and I can't wait to try them all. I can tell you all LOVE goat cheese!
Jessica

[kwormann]

As I posted before, we had Drunken Goat Cheese last weekend, and it (I quote) "was the best thing Ive put in my mouth"!! If you are onto goat cheeses, TRY THIS ONE!

Kim

[jms0310]

Hi there! I recently bought a package of goat cheese and was curious about any great recipes that I could use the remainder of it in. Also can I freeze it for future use?
Jessica

[emilycat]

Hey, Jessica!

This thread is great: http://www.cookinglight.com/bbs/Forum1/HTML/005045.html

By the way, what kind of goat cheese is it?

[Julie A]

Last summer, my husband and I got an appetizer that was goat cheese on crostini - it was so wonderful, we eat goat cheese all the time now. I love it on a salad.
The April chicken thighs with goat cheese was very good too.
Julie

[SandyM]

This recipe was on a "previously recorded" episode of Cooking Live last night. It looked really pretty.

PASTA WITH BELL PEPPERS, GOAT CHEESE AND BASIL
Recipe courtesy Gourmet Magazine

4 garlic cloves, minced
4 tablespoons olive oil
1 cup onion, finely chopped
2 large red bell peppers, cut into julienne strips (about 1 cup)
2 large yellow bell peppers, cut into julienne strips
2/3 cup dry white wine or dry vermouth
2/3 cup sliced pitted Kalamata or other brine-cured black olives
1 cup finely shredded fresh basil leaves
1 pound rotelle or fusilli pasta
6 ounces mild goat cheese

In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, add the onion, and cook the mixture, stirring, until the onion is softened. Add the bell peppers, cook the mixture over moderate heat, stirring, for 5 minutes, or until the peppers are just tender, and add the wine and the olives. Boil the wine until it is reduced by half, season the mixture with salt and pepper to taste, and stir in the basil. In a kettle of boiling salted water cook the pasta for 8 to 10 minutes, or until it is al dente and drain it well, reserving 2/3 cup of the cooking water. In a serving bowl whisk 2/3 of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth, add the pasta and the bell pepper mixture, and toss the mixture well. Sprinkle the pasta with the remaining goat cheese.

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy