Walnut Goat Cheese Apple Sliders Recipes

Steps:

• In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.

Steps:

• Preheat oven on low broil setting.
• Slice baguette into 35 small rounds. Coat each round with olive oil and lightly salt and pepper them. Place them on a cookie sheet. In a small saucepan, melt butter and add apple slices. When apples are coated, add brandy and toss gently for about 3 minutes, until apples become slightly soft. Remove from heat.
• To construct, place 1 apple slice on a toast round and spoon about 1 tablespoon of goat cheese on top. When all of them are constructed, place entire cookie sheet under broiler and remove as soon as the top of the goat cheese is slightly browned. Be sure you don't forget them, because they will brown quickly.

Steps:

• Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
• Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
• About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
• Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
• Without pulling the rolls apart, cut them in half and lay them on a clean work surface.
• Spread 2 Tablespoons of mayonnaise on the inside of each half of the rolls.
• Place the bottom half of rolls in the the prepared baking dish.
• Top with sliced cheddar cheese and sliced provolone cheese.
• Place top half of rolls on top.
• Brush on melted butter.
• Cover baking dish with foil and bake for 10 minutes.
• Remove foil and bake for an additional 10 minutes, or until cheese is melted and rolls are golden brown.
• Cut rolls apart and serve.

Steps:

• Cut the apple into thin slices, then cut those slices in half. Chop the walnuts. Spread a dollop of goat cheese across Stacy's® Simply Naked® Pita Chips, then top with 2 slices of apple. Sprinkle the Pita Chips with chopped walnuts and pomegranate seeds. Drizzle the Pita Chips with honey. Serve with Stacy's® Simply Naked® Pita Chips.