HERBED GOAT CHEESE BITES
This was a great way for me to use up the trimmings from my herb garden. The bites kept very well, completely submerged in the evoo for two weeks, so far. Lovely to have on hand, and the olive oil takes on a nice flavor, making it a useful plus for salad dressing, once all the goat cheese is gone.
Provided by Chef Edlear
Categories Cheese
Time 35m
Yield 18 balls
Number Of Ingredients 10
Steps:
- 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!
GOAT CHEESE BITES
Make this simple goat cheese bite recipe for a crowd-pleasing addition to your appetizer menu. Also try:Feta Cheese Bites, Fig and Blue-Cheese Bites
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 4
Steps:
- Toast pistachios in a small saute pan over medium heat until fragrant, about 3 minutes.
- In a medium bowl, combine goat cheese and cream cheese using a wooden spoon. Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture.
- Place peppercorns and pistachios each on two separate plates. Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios.
QUICKIE GOAT CHEESE AND PECAN BITES
These are make-ahead and filled with flavor. Get these done, refrigerate and just pull them out a little before serving. That's my idea of a great thing to have on hand for any time, however big or small. Rolling the goat cheese in pecans, lemons and parsley also gives the tangy goat cheese the perfect companion: crunchy, toasty pecans. The freshness of the parsley and lemon zest serves as the perfect bridge for these ingredients. These are also naturally gluten-free which can nicely round out any hors d'oeuvre platter you are planning for any occasion. These are balls of goat cheese that are rolled in crushed pecans mixed with a little lemon zest and chopped parsley. The platter can be mixed (some rolled with lemon zest and pecans and some rolled with parsley) to provide two type of colors and flavor, both simple and both centered on pecans. They can be made ahead or quickly...
Provided by Food Network
Categories appetizer
Time 15m
Yield 24 Servings
Number Of Ingredients 5
Steps:
- 1.Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 tsp. each and roll into balls. 2.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.
FIG AND GOAT CHEESE BITES
Steps:
- In a small skillet, combine the vinegar and olive oil and bring to a simmer over medium heat. Cook for 1 minute, then add the sliced figs. Simmer until the vinegar is reduced and syrupy, 1 to 2 minutes more. In a small bowl, stir together the goat and mascarpone cheeses. Spoon the cheese mixture into the pastry shells, top with a drizzle of honey, a sliced fig, and a drizzle of balsamic reduction. Chop up the dried apricots and set on the side of the pastry shells on the plate.
LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)
A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
- With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
- Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
- Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
- With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
- Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
- Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 22.8 g, Cholesterol 63.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 111.2 mg, Sugar 13.4 g
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- Baked Goat Cheese. If you’re craving the goodness of crispy and salty chips but are trying to cut back on calories, you can always rely on goat cheese.
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