Warm Pesto Goat Cheese Log Recipes

Steps:

• Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
• Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.

Steps:

• Preheat your oven to 400 degrees.
• Pour the drained diced tomatoes onto the center of an oven-safe serving dish (I like to use a glass pie dish). Place the goat cheese log on top of the tomatoes, then spread the pesto on top of the goat cheese.
• Place in oven and cook until goat cheese is warmed through and soft to the touch (about 15-20 minutes). Serve with crackers, Italian bread, pita chips, or whatever else you have available.

Steps:

• Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Steps:

• Stir together all ingredients with salt and pepper to taste until smooth.

Steps:

• Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
• Pour nut mixture onto a flat work surface and spread into a thin layer.
• Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.