Herbed Goat Cheese Tartines Recipes

HERBED GOAT CHEESE

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

BEET AND GOAT CHEESE TARTINES

Steps:

• Toss beets with balsamic vinegar. Toss frisée with oil, lemon juice, and salt and pepper to taste. Spread goat cheese on baguette, then make open-face sandwiches with toasted walnuts, beets, and frisée.

ARUGULA AND GOAT CHEESE TARTINE

Steps:

• Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve.

PEACH AND GOAT CHEESE TARTINE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
• Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
• Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
• Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
• Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.

GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
• Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
• Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
• Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

CHICKEN WITH HERBED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

SEEDED-BREAD TARTINES WITH HERBED GOAT CHEESE AND SMOKED SALMON

Steps:

• Mix together goat cheese and herbs and season with pepper.
• Spread mixture on toast and top with salmon, greens, and onion. Serve with caper berries.

HERBED GOAT CHEESE TARTINES

Steps:

• Lightly toast bread slices, and let cool.
• Rub surface of bread with raw garlic clove. Brush olive oil over each slice.
• Spread goat cheese evenly over bread slices, and garnish with minced herbs.