Goats Cheese Cranberry Tartlets Recipes

GOAT'S CHEESE & CRANBERRY TARTLETS

Goat's cheese & cranberry tartlets image

These vegetarian tartlets make great finger food for a festive drinks party

Provided by Jo Pratt

Categories Buffet, Snack, Starter

Time 1h

Yield Makes 20-24

Number Of Ingredients 7

Ingredients

375-425g pack ready-rolled puff pastry or 500g pack ready-made pastry rolled 5mm thick
1 egg , beaten
3 tbsp cranberry sauce or a good-quality chutney
3 x 120g goat's cheese logs (such as Soignon Petit Sainte-Maure), at room temperature
1 tbsp fresh thyme leaf
extra-virgin olive oil , for drizzling
rocket leaves, to serve

Steps:

Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.

Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 4 grams protein, Sodium 0.37 milligram of sodium

GOAT'S CHEESE AND CRANBERRY TARTLETS

Goat's Cheese and Cranberry Tartlets image

These tasty appetizers were a real hit with our guests at a recent open house. Goat's cheese and cranberry make a punchy-creamy duo.

Provided by MarieRynr

Categories < 60 Mins

Time 1h

Yield 20-24 tartlets

Number Of Ingredients 7

Ingredients

1 (375 g) package ready rolled puff pastry
1 egg, beaten
3 tablespoons cranberry sauce
3 (120 g) packages goat cheese, logs such as souignon petit sainte-maure,at room temperature
1 tablespoon fresh thyme leave
extra virgin olive oil, for drizzling
rocket, to serve

Steps:

Preheat oven to 425*F (200*C).
Lay pastry on floured work surface and cut into 7.
5 cm rounds.
sit the circles on an oiled baking sheet and score a circle about 2.
5 cm from the edge of each disc by pressing gently with a 5 cm cutter.
Pierce the middle with a fork, brush each edge with egg and top with a little cranberry sauce.
Slice the cheese 5mm thick so that you have a slice per pastry disc.
(discard end rinds) Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
Bake for 10 to 15 minutes until the cheese is golden and the pastry crispy.
Cool for 5 minutes and serve warm with a garnish of rocket leaves.

Nutrition Facts : Calories 176.6, Fat 12.8, SaturatedFat 5.6, Cholesterol 24.8, Sodium 143.7, Carbohydrate 10, Fiber 0.3, Sugar 1.6, Protein 5.6

GOAT CHEESE, CRANBERRY, AND WALNUT CANAPES

Goat Cheese, Cranberry, and Walnut Canapes image

Tart goat cheese is the perfect counterpoint to crunchy, rich walnuts in this appetizer perfect for your next cocktail party.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 20m

Yield Makes 24 pieces

Number Of Ingredients 8

Ingredients

24 walnut halves (about 3/4 cup)
4 teaspoons olive oil
1/8 teaspoon ground cinnamon
Coarse salt and ground pepper
24 thin slices whole-wheat baguette, from 1/2 baguette
8 ounces fresh goat cheese
1/2 cup dried cranberries
1 teaspoon chopped fresh thyme, plus leaves for garnish

Steps:

Preheat oven to 375 degrees. On a large rimmed baking sheet, toss nuts with 1 teaspoon oil and cinnamon; season with salt and pepper. Bake until golden, 4 to 6 minutes; set aside to cool.
Spread baguette slices on same baking sheet and brush with remaining 3 teaspoons oil; season with salt and pepper. Bake until lightly toasted, 10 to 15 minutes, rotating pan halfway through; set aside to cool.
Meanwhile, in a medium bowl, stir together cheese and 2 tablespoons water until smooth; stir in cranberries and thyme. Season with salt and pepper. Divide goat cheese among bread slices and top each with a walnut and thyme leaves.

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