Fig And Goat Cheese Bites Recipes
BAKED FIGS AND GOAT CHEESE
Provided by David Tanis
Categories quick, appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Cut goat cheese into 6 thick slices. Line an 8-by 12-inch earthenware baking dish with fig leaves (if using). Arrange goat cheese in center of dish and surround with fig halves. Season lightly with salt and pepper, then sprinkle with thyme. Drizzle with olive oil.
- Bake uncovered for 15 minutes, until both cheese and figs are softened. Run under broiler for 1 minute to brown. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 304 milligrams, Sugar 14 grams
FIG AND PROSCIUTTO APPETIZER BITES
A simple to make yet impressive appetizer that is sure to make your guests swoon! Prosciutto, honeyed goat cheese, and fresh figs come together in each fabulous bite. When ready to serve, slice and serve with crackers.
Provided by SunnyDaysNora
Categories Appetizers and Snacks Wraps and Rolls
Time 2h10m
Yield 25
Number Of Ingredients 5
Steps:
- Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
- Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
- Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 31.5 calories, Carbohydrate 0.7 g, Cholesterol 6.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 89.2 mg, Sugar 0.6 g
GOAT CHEESE BITES
Make this simple goat cheese bite recipe for a crowd-pleasing addition to your appetizer menu. Also try:Feta Cheese Bites, Fig and Blue-Cheese Bites
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 4
Steps:
- Toast pistachios in a small saute pan over medium heat until fragrant, about 3 minutes.
- In a medium bowl, combine goat cheese and cream cheese using a wooden spoon. Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture.
- Place peppercorns and pistachios each on two separate plates. Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios.
FIG AND GOAT CHEESE BITES
Steps:
- In a small skillet, combine the vinegar and olive oil and bring to a simmer over medium heat. Cook for 1 minute, then add the sliced figs. Simmer until the vinegar is reduced and syrupy, 1 to 2 minutes more. In a small bowl, stir together the goat and mascarpone cheeses. Spoon the cheese mixture into the pastry shells, top with a drizzle of honey, a sliced fig, and a drizzle of balsamic reduction. Chop up the dried apricots and set on the side of the pastry shells on the plate.
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5/5 (3)Total Time 10 minsCategory AppetizersCalories 34 per serving
- Trim the stems from the ends of the figs and halve them lengthwise. Press the tip of a teaspoon into the center of each fig half to make a slight depression to hold the goat cheese and arrange them on a serving tray.
- Combine the goat cheese and 1 teaspoon of the honey until blended. Mound a small amount of the mixture (about 1/2 teaspoon) in the center of each fig.
- Use a fork to drizzle a small amount of honey over the figs. The goal is to add just a touch of sweetness, so be conservative and don't get it on the sides of the figs or your guests will have sticky fingers!
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- Meanwhile, stir the wine and honey together in a medium saucepan. Add the figs, then bring to a boil over medium heat. Reduce the heat to a simmer, then let the figs cook until plump and tender, about 15 minutes. With a slotted spoon, transfer the figs to a cutting board. Once cool enough to handle, cut into 1/4-inch slices.
- Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the phyllo shells still in their protective tray.
- In a small mixing bowl, beat the goat cheese together with the half and half or cream until smooth and fluffy, about 2 minutes. Place the mixture in a piping bag fitted with a large tip (or a ziptop bag with the corner cut off). Pipe a dollop of the mixture into the bottom of each phyllo shell. If you do not wish the pipe the mixture, you can also use a small spoon to dollop it into each shell.
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- Place the fig halves on a large platter and sprinkle each half with 1/4 teaspoon of caster sugar. Use a kitchen torch to melt the sugar on each fig until it is golden brown and slightly charred in spots. When the sugar cools it will harden and become crisp when you bite into it. Set the figs aside.
- Place the pistachio meal in a shallow bowl then roll 1/2 teaspoonfuls of the goat cheese into small balls. Roll each ball of goat cheese in the pistachio meal until completely coated then set aside.
- Drizzle a few drops of balsamic over each fig half and top with a pistachio crusted goat cheese ball. Serve immediately.
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4.1/5 (15)Total Time 28 minsCategory AppetizersCalories 69 per serving
- Preheat oven to 400°F. Lightly flour a countertop or another flat surface. Unroll the defrosted puff pastry on top. Pat the puff pastry gently at the seams to get rid of the creases.
- Cut the puff pastry into 2x2 inch pieces (I use a pizza cutter for this). Place one square in the cup of a miniature muffin pan and push gently in the middle to form a loose cup. Repeat with the remaining pieces.
- Bake for 14–18 minutes, or until the puff pastry is golden brown. Let cool for 1 minute in the pan and then remove promptly, using a knife if necessary to wiggle them free. If you let them sit any longer, some of the jam that has oozed out will harden and cause them to stick to the pan. Serve warm or at room temperature.
CARAMELIZED ONION, FIG & GOAT CHEESE BITES - EASY PEASY …
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Cuisine AmericanTotal Time 35 minsCategory AppetizerCalories 77 per serving
- In a skillet, melt butter over medium heat. Add in onion and stir to cover in butter. Stirring occasionally, allow onions to caramelize, about 8-10 minutes.
- Spray a mini muffin tin with cooking spray. Place a piece of puff pastry in each of the muffin tins. Use a fork to poke holes in the bottom of each so they don’t puff too much.
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- Place all the ingredients in a bowl and use a spoon to mix everything together. Adjust the amount of cream you add depending on the consistency that you prefer. The cheese filling should be creamy and pipeable.
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5/5 (2)Category Appetizers, SnacksCuisine AmericanTotal Time 15 mins
- Add about 1 teaspoon of goat cheese to each phyllo cup. Bake for 10 minutes, or until cups are starting to turn golden and goat cheese is soft.
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- Wash, dry and plate the spring mix of greens in a large bowl or serving plate. Wash the figs and cut in quarters. Add over the greens.
- Crumble the goat cheese using your hands and add over the greens. Add the chopped candied walnuts.
- Prepare the vinaigrette by combining the olive oil, freshly squeezed lemon, honey, salt and pepper. Mix well and pour over the salad.
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Ratings 72Calories 286 per servingCategory Appetizer
- Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through.
- Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste. I used Le Creuset rectangular baking dish for this recipe and it was just the right size.
- Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold with a glass of wine. Enjoy!
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