HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS
A more-than-one-bite hors d'oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.
Provided by David Tanis
Categories finger foods, vegetables, appetizer
Time 20m
Yield 10 toasts
Number Of Ingredients 9
Steps:
- Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
- Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
- Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
- Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
- Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
- Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
- Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
- To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.
HERB AND GOAT CHEESE TOASTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 8m
Yield 1 to 4 servings
Number Of Ingredients 11
Steps:
- Arrange sliced baguette or sliced crusty roll rounds on a cookie sheet or broiler pan. Toast under hot broiler until lightly golden on each side. Remove toasts from broiler and arrange on a serving plate. Remove goat cheese log or buttons from packaging and set on cutting board. Chop and combine fresh chives, rosemary and parsley. Add coarse black pepper to the herb mixture. Roll goat cheese in the herbs to coat evenly. Set goat cheese alongside toasts. Using a spreader or butter knife, spread herbed cheese on warm toasts.
PESTO-GOAT CHEESE TOASTS
I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
GOAT CHEESE TOASTS WITH WALNUTS, HONEY & THYME
Provided by Jeanne Kelley
Categories Cheese Breakfast Brunch Vegetarian Kid-Friendly Quick & Easy Lunch Goat Cheese Walnut Honey Thyme Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven or toaster oven to 375°F (190°C). Arrange the toasts on a small rimmed baking sheet. Spread the toast slices evenly with the goat 1 cheese, and sprinkle with the walnuts, dividing them evenly. Drizzle 1/4 tsp of the walnut oil over each toast. Bake until the walnuts are toasted and the cheese is warm, about 5 minutes.
- Transfer the toasts to plates and season with salt and pepper. Drizzle each toast with honey, then sprinkle with the thyme leaves and serve.
BROILED GOAT CHEESE TOASTS WITH MARINATED GREENS
This is a simple appetizer that's a hit every time I serve it, due in large part to the vast appeal of warm cheesy things.
Provided by Lukas Volger
Categories HarperCollins Appetizer Hors D'Oeuvre Lunch Vegetarian Goat Cheese Broil Kale Spinach Peanut Free Tree Nut Free Soy Free
Yield 12 toasts
Number Of Ingredients 15
Steps:
- Marinated greens:
- Trim off and discard the tough stems from the greens. Heat 1 tablespoon of the olive oil in a wide skillet or saucepan over medium-low heat. Add the garlic and red pepper flakes and stir for about 1 minute, until fragrant. Pile in the greens, in batches if necessary, and add a splash of water (you can also cover with a lid to compress them). Add a big pinch of salt and gently cook, stirring with tongs, until wilted and tender. Cooking times will vary depending on type of green, so watch and taste as you go. If cooking a combination of different greens, cook each type separately. Add a splash of water to the pan if it dries out.
- Transfer to a colander to drain and cool until safe to handle. Gently squeeze out excess liquid using your hands or a spatula or wooden spoon, pressing against the side of the colander. Coarsely chop the greens, then transfer them to a medium bowl and toss with the remaining 1 tablespoon olive oil and a few drops of lemon juice. Taste and add more lemon juice, red pepper flakes, or salt as needed. Store in an airtight container in the refrigerator; allow to come to room temperature before serving.
- Toasts:
- Preheat the broiler to high.
- Arrange the toasts on a baking sheet and brush both sides with olive oil. Transfer to the broiler and broil for 2 to 4 minutes, until lightly golden on the top. Flip the toasts. Smear each slice with about 2 teaspoons goat cheese, drizzle with a bit of olive oil, and return to the broiler. Broil, watching carefully, for just a minute or two, to heat through and lightly brown. Transfer to a serving platter and divide the greens on top. Zest the lemon over everything, sprinkle with a bit of flaky salt and black pepper, add a drizzle of olive oil, and serve while the toasts are still warm.
BEET SALAD WITH GOAT CHEESE TOASTS
A beet salad can be spectacular if you roast your own beets, specifically fresh ones, not vacuum-packed or canned. They take at least an hour to cook so it's a good idea to make them early, even two days in advance. Then, this tasty salad can be assembled in a few minutes. Choose any color beet, but the golden ones make an impression.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook beets: Place the beets in a small roasting dish, add water to a depth of about 1 inch and a generous pinch of salt. Cover tightly and bake at 375 degrees for about 1 hour, until beets can be pierced with a fork. (Alternatively, simmer beets on the stovetop for an hour in well-salted water.)
- Let cool slightly, then slip off skins while the beets are still warm. Cut beets into wedges and place in a small bowl. Beets may be cooked up to 2 days in advance.
- While the beets roast, make the vinaigrette: Place shallot and garlic in a small bowl or jar. Cover with vinegar and add a pinch of salt. Whisk in olive oil and add pepper.
- Prepare goat cheese: With a fork, stir herbs and lemon zest into goat cheese. Spread goat cheese mixture on baguette slices and set on a baking sheet. When ready to serve, bake until crisp and slightly browned, 10 minutes in a 375-degree oven or toaster oven. Toasts do not have to be piping hot when served.
- Whisk dressing and pour over beets, reserving 3 tablespoons. Add a pinch of salt and toss beets well. Leave to sit for a few minutes, then taste and adjust vinegar and salt - beets are notorious for needing more vinegar and salt.
- Thinly slice the fennel crosswise. Toss with a little salt and the reserved dressing. Arrange fennel on individual plates or a serving dish. Place dressed beets on fennel, then fluff fennel a bit. Garnish with goat cheese toasts and serve.
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