WHIPPED GOAT CHEESE RECIPES

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WHIPPED GOAT CHEESE RECIPE - FOOD FANATIC



Whipped Goat Cheese Recipe - Food Fanatic image

Whipped goat cheese makes an easy party treat. Serve it with your favorite herbed crackers and vegetables.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8

Number Of Ingredients 6

8 ounces goat cheese, softened
2 tablespoons whole milk
1 tablespoon fresh herbs, chopped (i used a combination of thyme and rosemary)
1 teaspoon honey
salt, to taste
black pepper, to taste

Steps:

  • Combine goat cheese, milk, herbs and honey in the bowl of a food processor. Process on high until all ingredients are well combined and cheese has taken on a fluffy texture. Add salt and pepper to taste and process to combine. Serve whipped goat cheese at room temperature with crackers and crudités for a quick and easy appetizer. 

Nutrition Facts : ServingSize 1 oz, Calories 107 calories, FatContent 8 g, CarbohydrateContent 1 g, FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 5 g, SodiumContent 119 mg, SugarContent 1 g

WHIPPED GOAT’S CHEESE RECIPE WITH BEETROOT AND HERB SALAD ...



Whipped Goat’s Cheese Recipe with Beetroot and Herb Salad ... image

A celebration of British ingredients, this whipped goat's cheese is accompanied by an English garden salad of coloured beetroot and British herbs

Provided by OLIVEMAGAZINE.COM

Categories     Vegetarian

Total Time 25 minutes

Number Of Ingredients 11

soft goat’s cheese 200g
cream cheese 75g
olive oil
raw beetroot 1, striped variety if possible
cooked beetroots 3, a mix of colours if you like
mixed soft british herbs 40g, we used a mix of parsley, chives, dill, mint and chervil
walnut oil 1 tbsp
white wine vinegar 3 tbsp
runny honey 1 tbsp
whole hazelnuts with skins 50, toasted in a pan, cooled and roughly chopped
wholemeal or rye-style bread thin, toasted slices to serve

Steps:

  • Put the goat’s cheese, cream cheese, 1 tbsp olive oil and a pinch of salt in a bowl. Beat with an electric whisk until blended and light. Chill for up to 24 hours.
  • Peel the raw beetroot then slice as thinly as you can on a mandoline. Toss with 1 tbsp olive oil and a little seasoning.
  • Cut the cooked beetroots into 1cm cubes. Pick the leaves from the herbs and, if using chives, cut into 3cm lengths. Whisk the walnut oil, vinegar and honey with some seasoning.
  • To serve, either arrange the raw beetroot slices overlapping on a big sharing board or platter, or divide between 4 starter plates, making a rough circle to one side on each plate. Add a quenelle, or scoop, of the goat’s cheese to each beet circle, or pile on top of the beets on the sharing board/platter. Toss the cooked beets, nuts and herbs with the walnut dressing and add to the plates or board/platter, then put some freshly toasted bread to one side and serve.

Nutrition Facts : Calories 273 calories, FatContent 23 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 3 grams fibre, ProteinContent 7 grams protein, SodiumContent 0 milligram of sodium

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