Goat Cheese Croutons Recipes

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MIXED GREENS WITH ROASTED CHERRY TOMATOES AND FRIED GOAT CHEESE CROUTONS



Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 cup cherry tomatoes, halved
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup pecans
6 to 8 cups mixed greens
1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices
1/4 cup champagne vinegar
1/4 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon country Dijon mustard
1 small shallot, finely chopped
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil
One 8-ounce log goat cheese
1/4 cup all-purpose flour
1 large egg, slightly beaten
3/4 cup panko breadcrumbs

Steps:

  • For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
  • Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
  • For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
  • For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
  • To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.

ROASTED GARLIC SOUP WITH GOAT CHEESE CROUTONS



Roasted Garlic Soup with Goat Cheese Croutons image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 ounces pancetta, chopped
2 medium leeks, well rinsed in several changes of water and whites only finely chopped
2 medium leeks, well rinsed in several changes of water and whites only finely chopped
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 cup Roasted Garlic, recipe follows
1/4 cup dry white wine
3 1/2 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 loaf rustic Italian bread, cut into cubes
8 thinly sliced rounds French bread
1 clove garlic, halved
1/2 cup crumbled goat cheese
1 1/2 teaspoons extra virgin olive oil
Chopped chives, garnish
5 large heads of garlic (about 3/4 pound)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
  • To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  • Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

EASY GAZPACHO & GOAT CHEESE CROUTONS



Easy Gazpacho & Goat Cheese Croutons image

Provided by Ina Garten

Categories     appetizer

Time 4h20m

Yield 6 servings

Number Of Ingredients 14

2 (28-ounce) cans whole peeled tomatoes, drained
4 scallions
1/4 seedless cucumber, unpeeled and seeds removed
1 large red onion
6 garlic cloves
1/2 cup red wine vinegar
1/2 cup good olive oil, plus extra for toasts and drizzling
1/2 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 1/2 cups tomato juice, preferably Sacramento
Kosher salt and freshly ground black pepper
1 baguette
4 ounces garlic and herb goat cheese, such as Montrachet

Steps:

  • Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight.
  • When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.

SPINACH SALAD WITH GOAT CHEESE PITA CROUTONS



Spinach Salad with Goat Cheese Pita Croutons image

Categories     Salad     Cheese     Leafy Green     Quick & Easy     Spring     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 9

For the croutons
a 7-inch pita pocket, halved crosswise and separated to form 4 semicircles
2 1/2 ounces (about 1/3 cup) soft milk goat cheese such as Montrachet
1/4 cup walnuts, minced
1 tablespoon white-wine vinegar
2 teaspoons Dijon-style mustard
6 tablespoons olive oil (preferably extra-virgin)
3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and spun dry
1 pint cherry tomatoes, quartered

Steps:

  • Make the croutons:
  • Preheat the oven to 350°F. Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in gently. Cut the pita into 1-inch pieces and bake the croutons, on a baking sheet in the middle of the oven for 15 to 25 minutes, or until they are golden.
  • In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the spinach, the tomatoes, and the croutons, and toss the salad well.

BUTTERNUT-CORN CHOWDER WITH GOAT CHEESE CROUTONS



Butternut-Corn Chowder with Goat Cheese Croutons image

Provided by Lane Crowther

Categories     Soup/Stew     Blender     Dairy     Appetizer     Thanksgiving     Goat Cheese     Bacon     Corn     Hot Pepper     Butternut Squash     Fall     Simmer     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 11

4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
2 large eggs, beaten to blend
1/2 cup yellow cornmeal
4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
1 medium onion, chopped
1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 16-ounce bag frozen sweet white corn (unthawed)
2 tablespoons olive oil
2 teaspoons minced fresh sage

Steps:

  • Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
  • Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.
  • Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.

CALIFORNIA CHANTERELLES WITH GOAT CHEESE CROUTONS



California Chanterelles with Goat Cheese Croutons image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 3 servings

Number Of Ingredients 14

3 ounces butter
1 pound California chanterelles, cleaned and sliced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 shallots, finely diced
1 1/2 tablespoons chopped fresh parsley leaves
Goat Cheese Croutons, recipe follows
3 tablespoons butter
12 baguette slices, sliced 3/8-inch-thick
2 ounces grated Parmesan
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon chopped fresh thyme leaves
1 1/2 ounces goat cheese

Steps:

  • In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough
  • Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper.
  • Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.
  • Preheat the oven to 325 degrees F.
  • Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms.

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