ROSEMARY GOAT CHEESE RECIPES
CREAMY GOAT CHEESE, BACON AND DATE DIP - NYT COOKING
This appetizer is like a bacon-wrapped date in dip form — and every bit as luxe, sweet and simultaneously smoky as that sounds. Here, as you swipe crusty bread through the smooth cheese, you’ll gather chunks of bacon and a bit of date, toffee-like from a quick fry in the meaty fat. You could embellish further, with nuts, chile or honey, or you could sip Champagne and dig in just as merrily — with friends hovering nearby for their turn.
Provided by Ali Slagle
Total Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
- Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.
Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 8 grams, CarbohydrateContent 24 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 10 grams, SaturatedFatContent 10 grams, SodiumContent 332 milligrams, SugarContent 21 grams, TransFatContent 0 grams
CREAMY GOAT CHEESE, BACON AND DATE DIP - NYT COOKING
This appetizer is like a bacon-wrapped date in dip form — and every bit as luxe, sweet and simultaneously smoky as that sounds. Here, as you swipe crusty bread through the smooth cheese, you’ll gather chunks of bacon and a bit of date, toffee-like from a quick fry in the meaty fat. You could embellish further, with nuts, chile or honey, or you could sip Champagne and dig in just as merrily — with friends hovering nearby for their turn.
Provided by Ali Slagle
Total Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
- Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.
Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 8 grams, CarbohydrateContent 24 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 10 grams, SaturatedFatContent 10 grams, SodiumContent 332 milligrams, SugarContent 21 grams, TransFatContent 0 grams
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From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
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From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 347 calories per serving
- Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.
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BEST GOAT CHEESE BALLS RECIPE - HOW TO MAKE GOAT CHEESE BALLS
Make these tasty, festive goat cheese balls for Christmas dinner appetizers or a holiday cocktail party. You only need four ingredients!
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category Christmas, cocktail party, appetizers, comfort food, side dish, snack
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category Christmas, cocktail party, appetizers, comfort food, side dish, snack
- Mix the goat cheese and cream cheese in a bowl with a mixer until uniform in texture. Refrigerate until firm, about 15 minutes. Combine the cranberries and pistachios on a plate. Scoop the cheese mixture into small balls, then roll in the cranberry-pistachio mixture to coat completely. If you aren’t serving right away, place the balls on a plate, cover with plastic wrap and refrigerate.
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From foodnetwork.com
Reviews 4.8
Total Time 1 hours 10 minutes
Category appetizer
Reviews 4.8
Total Time 1 hours 10 minutes
Category appetizer
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
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Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes.
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 20 minutes
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From thepioneerwoman.com
Reviews 5
Total Time 2 hours 20 minutes
Category main dish, side dish
- Salt and pepper ribs, then dredge in flour. Set aside.In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
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CREAMY GOAT CHEESE POLENTA - THE PIONEER WOMAN
Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes.
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 20 minutes
Category main dish, side dish
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 20 minutes
Category main dish, side dish
- Salt and pepper ribs, then dredge in flour. Set aside.In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
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