GOAT CHEESE-RAISIN CRESCENTS
Pillsbury™ refrigerated crescent dinner rolls provide a simple addition to these cheesy and nutty crescents baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- Unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Sprinkle triangles evenly with goat cheese, raisins and walnuts; drizzle with honey. Starting at shortest side of triangle, roll to opposite point. Place rolls on cookie sheet.
- Bake 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 127, Carbohydrate 14 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 149 mg
FARFALLE WITH FRESH HERBS AND GOAT CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
- Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
- Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
- Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.
PASTA WITH GREENS, GOAT CHEESE AND RAISINS
Categories Ginger Leafy Green Onion Pasta Vegetarian Quick & Easy High Fiber Goat Cheese Lemon Raisin Winter Healthy Chard Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Combine raisins and lemon juice in small bowl. Set aside.
- Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add Swiss chard, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.
CHAVRIE FRESH GOAT CHEESE WITH DRIED CRANBERRIES AND WALNUTS
This is an easy, quick appetizer for any occasion! The sweetness of the cranberries and the crunch of the walnuts are just wonderful with the creamy fresh goat cheese.
Provided by Corrinne J
Categories Spreads
Time 5m
Yield 1 appetizer, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place dried cranberries in a food processor and chop very quickly in pulse mode.
- Add chopped walnuts and pulse for 10 seconds.
- Place chopped dried cranberries, walnuts and mint in a plastic bag and shake until well mixed.
- Pour mixture onto a sheet tray.
- Remove Chavrie® from package while maintaining pyramid shape (see package for details) and gently press in each side in mixture until well coated.
- Serve on cheese board with crackers or rustic bread.
- Variations:.
- Replace dried cranberries with dried cherries, raisins or golden raisins.
- Replace walnuts with almonds, hazelnuts pine nuts.
Nutrition Facts : Calories 158.7, Fat 13.8, SaturatedFat 5.8, Cholesterol 19.8, Sodium 129.4, Carbohydrate 3, Fiber 1, Sugar 1.2, Protein 6.9
GOAT CHEESE AND FIG SANDWICHES ON RAISIN BREAD
The Four Seasons Hotel (Simmonscourt Road) serves afternoon tea in the Lobby Lounge. It often includes this lovely fruit and cheese sandwich made on raisin bread. Posted for ZWT8 - these sound like lovely and yummy sandwiches.
Provided by Jostlori
Categories European
Time 55m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 8
Steps:
- For the Fig Spread:.
- In a medium saucepan over medium heat, combine the figs, 1 1/2 cups of the water, and sugar. Bring to a boil, then reduce heat and simmer, covered, for 20 to 25 minutes, or until most of the liquid has evaporated and the figs are nearly tender when pierced with a fork.
- Transfer the mixture to a food processor, add the lemon juice, and process for 20 to 30 seconds (adding remaining 1/4 cup of water if necessary), or until smooth. Makes about 1 3/4 cups.
- For the Sandwiches:.
- Preheat the broiler. With a 2-inch biscuit cutter, cut out a round from each slice of bread. Arrange the rounds on a baking sheet and toast them under the broiler for 2 to 3 minutes on each side, or until lightly browned.
- In a small bowl or food processor, combine the goat cheese and milk. Whisk or blend until smooth. Spoon the mixture into a piping bag fitted with a star nozzle, and then pipe the cheese onto each round of bread.
- Top with a spoonful of the fig spread and garnish with 2 pieces of chives.
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