Croutons With Goat Cheese Or Olive Caper Spread Recipes

Steps:

• Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
• Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat's cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
• Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
• Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
• To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.

Steps:

• Preheat oven to 350 degrees.
• Blend honey and dijon mustards, red onion, capers and dill.
• Arrange bread on baking sheet and lightly brush with olive oil.
• Bake until crisp, about 10 minutes. Cool.
• Spread croutons with goat cheese, then mustard mixture. Top with smoked salmon.
• Garnish with a little more dill.

Steps:

• Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;

Steps:

• Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
• Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.
• Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut bread into small cubes and place onto a shallow baking pan or cookie sheet.
• Drizzle oil over the bread to lightly cover and sprinkle with garlic powder and basil.
• Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until lightly brown and toasted.

Steps:

• Puree olives with oil, basil, capers and garlic in processor.
• Transfer to bowl.
• Can be prepared 4 days ahead; refrigerate.
• Let stand one hour at room temp before serving.
• Croutons: Preheat oven to 400 degrees.
• Arrange bread slices on baking sheet.
• Brush both sides with butter.
• Bake until crisp and golden brown, about 10 minutes.
• Cool slightly.
• Can be prepared 1 day ahead.
• Cool completely; store in plastic bag at room temperature.

Steps:

• Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
• To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat's cheese, then add a slice to each bowl with a sprig of watercress.

Steps:

• For Cheese Spread:.
• Preheat oven to 350 degrees.
• Toss whole garlic cloves with 1 tablespoon oil in heavy small baking dish.
• Bake until soft and brown, about 15 minutes;cool slightly.
• Slip skins off garlic, transfer to medium bowl and mash to paste.
• Mix in goat cheese and tomatoes.
• (Can be prepared 4 days ahead; refrigerate, covered. Let stand 1 hour at room temperature before serving.).
• For Olive Spread:.
• Puree olives with oil, basil,capers and garlic in processor; transfer to bowl.
• (Can be prepared 4 days ahead; refrigerate, covered. Let stand 1 hour at room temperature berfore serving.).
• For Croutons:.
• Preheat oven to 400 degrees.
• Arrange bread slices on baking sheet.
• Brush both sides with butter.
• Bake until crisp and golden brown, about 10 minutes.
• (Can be prepared 1 day ahead. Cool completely and store in sealed plastic bag at room temperature.).