Whipped Goat Cheese Recipes

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MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE



Marinated Beet Salad With Whipped Goat Cheese image

It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

Provided by Julia Moskin

Categories     salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

8 to 10 medium-large beets (see note)
2 tablespoons minced shallots
3 tablespoons olive oil, plus more to taste
2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
Salt and ground black pepper
1/4 cup shelled nuts, like pistachios, walnuts or pecans (optional)
1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
1/4 cup fresh goat cheese
1 tablespoon olive oil
2 tablespoons whole milk or heavy cream
1/2 teaspoon rice or white wine vinegar, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt, more to taste

Steps:

  • Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
  • Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
  • Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
  • Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
  • Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
  • Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
  • Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
  • To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams

WHIPPED GOAT CHEESE WITH WARM CANDIED BACON AND DATES



Whipped Goat Cheese with Warm Candied Bacon and Dates image

The no-fuss holiday appetizer that's addictive, festive, and perfect for entertaining!

Provided by Tieghan Gerard

Time 25m

Number Of Ingredients 10

6-8 slices bacon, chopped
2 tablespoons chopped fresh rosemary
1 teaspoon brown sugar
1/3 cup plus 1 teaspoon honey
1/2 teaspoon cayenne pepper, using more or less to taste
12 plump Medjool dates, pitted and torn
1 log (10 ounce) creamy goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons extra virgin olive oil
sea salt

Steps:

  • 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.2. On the baking sheet, toss together the bacon, 1 tablespoon rosemary, the brown sugar, 1 teaspoon honey, and the cayenne. Arrange in an even layer. Tear the dates and scatter them around the bacon. Bake 8-10 minutes, until the bacon is crisping.3. Meanwhile, combine the goat cheese, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. 4. In a small bowl, combine 1/3 cup honey, 1 tablespoon rosemary, a pinch of cayenne - to taste, and a pinch of salt. 5. Spoon the goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle over a little the rosemary honey. Serve with bread or crackers.

Nutrition Facts : Calories 295 kcal, ServingSize 1 serving

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