Spanish Tapas Grilled Goats Cheese On Bed Of Lettuce Recipes

Steps:

• Set oven on grill.
• Vinaigrette: Dissolve the salt, pepper and honey in the vinegar and beat in the virgin olive oil until an emulsion forms.
• Cut the cheese into 3/4 inch thick slices and grill in oven until golden.
• Place baby greens on plates, dress with the vinaigrette and add the cheese on top.

Steps:

• Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
• Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
• Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.

Steps:

• Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
• Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
• Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more - but take care that the nuts don't burn.
• Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.

Steps:

• Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Steps:

• In a bowl, combine goat cheese, parsley and rosemary. Mix well.
• Spread cheese mixture evenly over cut side of bottom of baguette. Season to taste with salt and pepper.
• Top with remaining bread and brush outside all over lightly with olive oil.
• Grill, turning once, until exterior is light golden, about 2 minutes per side.
• Transfer to a cutting board and cut into ¾ inch slices. Serve warm.

Steps:

• 1. Lay the individual lettuce leaves on a decorative platter.
• 2. Crumble Goat Cheese into the Lettuce Cups. Top with any variety of toasted nuts. You can also find these seasoned and pre-packaged near the fresh produce section of the grocery store.
• 3. Drizzle with honey of your choice to finish the dish. Enjoy as an appetizer, or make this as a main dish salad by adding grilled chicken.

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

Steps:

• Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
• Crumble the cheese over the salad.