SPINACH AND GOAT CHEESE CROSTINI
Top a small toast with a garlicky spinach mixture, then sprinkle with goat cheese and bake.
Provided by Food Network
Time 30m
Yield 6 servings (3 per person)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
- Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
- Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
BAKED GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
- Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.
SPINACH GOAT CHEESE SOUFFLé
Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.
Provided by Deborah Madison
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
- When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
- Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.
SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE
This is a simple, yet very flavorful side dish. It uses frozen, chopped spinach with goat cheese and a few other components to make it a versatile recipe, and a wonderful addition to your dinner table. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the butter to a skillet over medium heat.
- 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
- 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
- 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
- 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
- 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
- 9. Remove the cover, and drizzle on the lemon juice.
- 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
- 11. PLATE/PRESENT
- 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
- 13. Keep the faith, and keep cooking.
RED PEPPER, SPINACH AND GOAT CHEESE DIP
Discover your new favorite dip with this Red Pepper, Spinach and Goat Cheese Dip recipe. Made with KRAFT Italian Roasted Red Pepper Dressing, onion, tomato basil pasta sauce, cream cheese, goat cheese and more, this spinach and goat cheese dip will please every palate.
Provided by My Food and Family
Categories Dips & Spreads
Time 45m
Yield 32 servings (2 Tbsp. each)
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
- Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
- Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
- Spoon pasta sauce mixture around edge of cream cheese mixture.
- Bake 18 to 20 min. or until dip is heated through.
- Top with basil.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SPINACH AND GOAT CHEESE SPREAD
This is another recipe from Recipes for Life II.This cookbook has wonderful recipes and I have never been disappointed in any that I have tried.I have gotten to know many of the people that have submitted recipes,( me included ) for this fundraiser cookbook. I just did the Relay for Life walk last week-end got to know the faces with the names !!
Provided by Polly W
Categories Spreads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In food processor while running, add all ingredients and process until well blended.
- Let stand at room temperature 1 hour before serving.
- Spread can be made one day ahead. Cover and refrigerate if so but make sure it stands out for 1 hour before serving.
- Serve on crackers, baguette slices or vegetables that you can dip with.
Nutrition Facts : Calories 75.9, Fat 5.3, SaturatedFat 3.5, Cholesterol 13.1, Sodium 315.4, Carbohydrate 2.7, Fiber 1.5, Sugar 0.8, Protein 5.5
CREAMY SHRIMP, SPINACH AND GOAT CHEESE DIP
Adapted from a recipe from Firefly Farms, a maker of truly superior artisanal cheeses in Maryland. The cooking time is for thawing the spinach and chilling the dip. You can use reduced fat mayo and you can certainly spice it up some more, but I like the clean fresh taste this has.
Provided by Chef Kate
Categories Spinach
Time 2h10m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- In a food processor, pulse the cilantro, scallions, garlic, and jalapeno until finely chopped.
- Add the spinach, mayonnaise, chevre, lime juice, and salt.
- Process until smooth.
- Add the shrimp and pulse until finely chopped.
- Transfer the dip to a bowl; cover and chill in refrigerator until ready to serve.
Nutrition Facts : Calories 527.4, Fat 31.6, SaturatedFat 12.4, Cholesterol 313.2, Sodium 959.5, Carbohydrate 19.5, Fiber 4.1, Sugar 5.8, Protein 43.6
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