Goat Cheese And Raspberry Jam Appetizer Recipes
RED RASPBERRY GOAT CHEESE CROSTINI
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 12 crostini
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the baguette slices on a foil-lined rimmed baking sheet. Bake until slightly dried out, about 6 minutes.
- Meanwhile, mix together the chevre, chives, parsley, lemon zest, a pinch of salt and a few grinds of pepper in a bowl until well combined. Stir in the lemon juice to loosen the mixture so it will be easier to pipe. Transfer the mixture to a resealable plastic bag and cut off the tip of one corner with scissors.
- Pipe the goat cheese mixture onto the crostini. Return the crostini to the oven and bake until warm, about 8 minutes. Meanwhile, whisk together the honey and balsamic in a small bowl.
- Place 2 raspberries on top of each crostini and transfer to a serving platter. Spoon a little of the balsamic mixture on each crostini and serve immediately.
21 EASY WAYS TO USE GOAT CHEESE
These goat cheese recipes are so easy and delicious! From muffins to pasta to dip and pizza, goat cheese adds so much flavor to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a goat cheese recipe in 30 minutes or less!
Nutrition Facts :
GOAT CHEESE AND RASPBERRY JAM APPETIZER
Categories Berry Cheese Appetizer No-Cook Quick & Easy
Yield 20 crackers (serves 6 people)
Number Of Ingredients 4
Steps:
- Chill goat cheese until quite firm. Slice into discs approximately 1/4 inch thick. Place a disc of goat cheese on a water cracker and top with a teaspoon of raspberry jam. Garnish with a mint leaf. Repeat with remaining ingredients.
RASPBERRY BAKED BRIE WITH ROSEMARY
Smooth brie cheese complimented with E.D.SMITH® Raspberry jam and fresh rosemary makes a delicious appetizer sure to please any crowd.
Provided by hbs-admin
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C). Place the Brie on a parchment-lined baking sheet. Stir the jam with the rosemary and vinegar; spoon over Brie. Sprinkle with almonds.
- Bake for 10 to 15 minutes or until Brie is bulging but hasn't burst. Let stand for 2 minutes. Transfer to a serving platter. Serve with assorted crackers.
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- 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.
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- Place the goat cheese in a small, oven-proof dish. Drizzle lightly with 1/2 teaspoon of the olive oil, sea salt and a few twists of a pepper mill. Broil the goat cheese until a golden crust begins to form, about 8-10 minutes. (Use your best judgement, as broilers can vary wildly.)
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- Place goat cheese in a small bowl or in the bowl of a small chopper/grinder. Add 1-2 Tablespoons of heavy cream and mix with a small whisk or fork. Or if using a small chopper, pluse to combine and smooth the cheese.. If the goat cheese is too thick to spread, slowly add small amounts of heavy cream to get the cheese to spreading consistency.
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- Put the goat cheese log on a serving plate. Score it lengthwise and then a few times crosswise, to open it up a bit.
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