Roasted Pineapple W Balsamic Glaze Honey Fresh Goat Cheese Recipes

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ROASTED PINEAPPLE W BALSAMIC GLAZE HONEY & FRESH GOAT CHEESE



Roasted Pineapple W Balsamic Glaze Honey & Fresh Goat Cheese image

Make and share this Roasted Pineapple W Balsamic Glaze Honey & Fresh Goat Cheese recipe from Food.com.

Provided by CountryLady

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 slices pineapple, cut 1 inch thick (center removed)
2 ounces butter
1 ounce balsamic vinegar
6 ounces fresh goat cheese, softened & lightly whipped
2 ounces honey

Steps:

  • Coat the bottom of a baking dish with some of the butter, arrange the pineapple slices and bake at 450F for about 15- 20 minutes.
  • Divide the rest of the butter into the center of the pineapple slices. Drizzle with the balsamic and bake for a further 5 minutes.
  • To serve, fill the hole with the fresh goat cheese (or another very creamy cheese) and pour some of the cooking liquid over it, then drizzle with honey.
  • Allow to cool to at room temperature before serving.

Nutrition Facts : Calories 389, Fat 24.4, SaturatedFat 16.1, Cholesterol 64.1, Sodium 324.5, Carbohydrate 35.8, Fiber 2.4, Sugar 30.1, Protein 10.3

BALSAMIC-GOAT CHEESE GRILLED PLUMS



Balsamic-Goat Cheese Grilled Plums image

Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 4

1 cup balsamic vinegar
2 teaspoons grated lemon zest
4 medium firm plums, halved and pitted
1/2 cup crumbled goat cheese

Steps:

  • For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BEETS WITH HONEY BALSAMIC GLAZE



Roasted Beets With Honey Balsamic Glaze image

Make and share this Roasted Beets With Honey Balsamic Glaze recipe from Food.com.

Provided by Elmotoo

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

16 fresh beets
6 tablespoons olive oil
2 tablespoons butter
2 tablespoons honey
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350°F
  • Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
  • Remove stems & roots, peel & slice beets. Place in bowl.
  • Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

Nutrition Facts : Calories 356.9, Fat 26.4, SaturatedFat 6.5, Cholesterol 15.3, Sodium 207.4, Carbohydrate 29.9, Fiber 4, Sugar 25.7, Protein 3.5

HONEY-BALSAMIC GLAZE/MARINADE



Honey-Balsamic Glaze/Marinade image

Make and share this Honey-Balsamic Glaze/Marinade recipe from Food.com.

Provided by tammarie

Categories     < 15 Mins

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

1/2 cup balsamic vinegar
1/2 cup honey
1 cup ketchup
4 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon rosemary
1 teaspoon lemon zest
1 teaspoon pepper

Steps:

  • Bring vinegar and honey to boil over medium-high heat.
  • Simmer for 5 minutes.
  • Stir in ketchup, garlic, oil and rosemary, reduce heat to medium-low and simmer for 2 minutes.
  • Stir in lemon zest and pepper.
  • Cool completely, will keep in refrigerator for 1 week.

TROPICAL FRUIT SALAD WITH FRESH GOAT CHEESE



Tropical Fruit Salad With Fresh Goat Cheese image

Fruit salad blended with fresh goat cheese is a unique dish to serve on a warm day. The sweetness of the fruit balances nicely with the tangy goat cheese!

Provided by Corrinne J

Categories     Dessert

Time 10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 6

7 ounces pineapple chunks, drained
4 ounces mandarin oranges, can drained
7 ounces tropical fruit salad, drained
2 ounces coconut milk
4 ounces fresh goat cheese (such as Chavrie)
1/4 cup toasted coconut (to garnish)

Steps:

  • Mix all ingredients together omitting the coconut and place in a serving dish and chill.
  • Sprinkle toasted coconut over the top.

Nutrition Facts : Calories 254.5, Fat 14.7, SaturatedFat 11.2, Cholesterol 22.4, Sodium 157.4, Carbohydrate 26, Fiber 2.8, Sugar 12.2, Protein 7.5

ZUCCHINI GRATIN (GOAT CHEESE)



Zucchini Gratin (goat Cheese) image

This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.

Provided by FlemishMinx

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs zucchini, coarsely shredded
salt, to taste
black pepper, to taste
2 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup chopped parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 beaten eggs
4 ounces goat cheese
nonstick cooking spray
2 tablespoons dry breadcrumbs

Steps:

  • Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
  • Place the shredded zucchini in a bowl and add salt to taste, mixing well.
  • This will be a seasoning as well as an agent to draw out moisture.
  • Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
  • Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
  • Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
  • If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
  • Add the garlic, mix well and cook 5 minutes more, stirring as needed.
  • Stir in the parsley and basil, and remove from heat.
  • Allow the mixture to cool to room temperature.
  • Beat the eggs and goat cheese together in a bowl.
  • This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
  • Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
  • Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
  • Bake until golden brown, approximately 20 to 30 minutes.

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