Baked Goat Cheese With Pop Tartsandreg Crumble Recipes

BAKED GOAT CHEESE DIP

Steps:

• Pre-heat your oven to 400 degrees F. Prepare a small, oven safe baking dish by very lightly greasing it. Set aside.
• In a blender or food processor, combine all of the ingredients and process until fully combined and creamy. It will only take about 30-60 seconds.
• Pour the mixture into your oven safe dish. Bake for 8-10 minutes or until the edges of the dip are just beginning to brown.
• Let cool slightly, top with herbs, and ENJOY!!

BAKED GOAT CHEESE WITH POP-TARTSANDREG; CRUMBLE

Steps:

• Set the oven to broil. Place the Pop-Tarts in the bowl of a food processor. Add the butter and orange zest. Pulse until the mixture is crumbly. Slice the goat cheese log into rounds and place on parchment paper. You can also serve the goat cheese on a cracker, in which case lay the slice of cheese directly on the cracker and then on the parchment paper. Top the goat cheese with the Pop-Tart crumble. Broil in the oven until the crumble begins to brown and the goat cheese begins to soften, 5 to 7 minutes. Remove from the oven and top with a dried cherry for garnish. If not serving over a cracker, remove from the parchment and serve alongside a small green salad.

BAKED GOAT'S CHEESE WITH HAZELNUT CRUST & BALSAMIC ONIONS

Steps:

• Halve the goat's cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
• For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
• To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you're baking from frozen, add another 5 mins.
• Arrange the salad leaves on plates and spoon the onions on top. Add the goat's cheese, drizzle with any juice from the onions and serve immediately.

BAKED BREADED GOAT CHEESE

Steps:

• Cut each goat cheese round in half, down the middle, like separating an oreo cookie.
• Put in a glass dish and drizzle with olive oil, and salt and pepper to taste.
• Cover and marinate overnight.
• The next day, preheat oven to 400F and in a food-processor, blend white bread with italian herbs to make the bread crumbs.
• Roll the goat cheese halves in the bread crumbs and place on a baking dish and bake for ten minutes or until the bread crust is golden brown and the cheese soft and oozing.
• Serve with baguettes.

BAKED GOAT CHEESE

Steps:

• 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
• 2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
• 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
• 4. Remove the grape leaves from the water and pat dry with paper towels.
• 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
• 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
• 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
• 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
• 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
• 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.