Warm Pecan Crusted Goat Cheese Toasts With Mixed Baby Greens Recipes

BACON-WILTED GREENS WITH WARM PECAN-CRUSTED GOAT CHEESE

Steps:

• Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
• Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
• To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.
• Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
• To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

WARM GOAT CHEESE

Steps:

• Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
• Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.

MESCLUN AND CHERRY SALAD WITH WARM GOAT CHEESE

Steps:

• Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
• Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
• Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
• Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

PECAN-CRUSTED GOAT CHEESE LOG

Steps:

• Warm the bourbon and water in a small saucepan, add the peaches, and set aside until plump, about 15 minutes.
• Put the toasted pecans and Cajun seasoning in a mini chopper and pulse until the nuts are finely ground but not pasty. Spread the nut mixture on a large plate. Roll the goat cheese in the mixture, pressing firmly to coat the whole log generously.
• Slice the cheese into rounds and arrange on a platter. Top with the chopped peaches and juices.

BABY GREENS WITH WARM GOAT CHEESE

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
• Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

PECAN CRUSTED GOAT CHEESE SALAD

Steps:

• Preheat oven to 400 degrees.
• Slice goat cheese into 8 equal pieces. I like to cut the log in half, then cut each half in half, and so on until I have 8 slices.
• Add pecans, garlic powder, onion powder, oregano and a large pinch of salt and pepper to a food processor. Pulse until pecans are well minced and everything is combined. Transfer to a shallow bowl.
• Beat egg in a shallow bowl.
• Use hands to form slices of goat cheese into uniformly round pucks.
• Dip a slice into the egg mixture, allowing the excess to drip off.
• Then place it in the pecan mixture and use your other hand to move the slice around in the pecans, covering the entire surface with pecans. Gently push the pecans into the surface of the goat cheese. Place on a parchment lined baking sheet. Repeat with remaining goat cheese slices.
• Bake for 8-10 minutes or until the pecans turn dark golden brown but do not burn. Check on them around the 6 minute mark to make sure the pecans aren't getting too brown.
• In a mason jar combine all dressing ingredients and shake vigorously until emulsified.
• Assemble each salad with a bed of lettuce, a handful of roasted beets, a sprinkle of diced onion.
• Place 1-2 goat cheese rounds on each salad.
• Pour dressing over the salad and enjoy!

WARM PECAN-CRUSTED GOAT CHEESE TOASTS WITH MIXED BABY GREENS

Steps:

• Preheat the broiler. Place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
• To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil. Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3 to 5 minutes.
• Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl. Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• To serve, toss the salad greens with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper. Divide among serving plates and top each salad with a warm goat cheese toast.