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How To make Roasted Garlic with Fresh Thyme & Goat Cheese
4 Plump heads of garlic
3/4 c Defatted reduced-sodium
Chicken stock 8 Sprigs, up to ...
10 Sprigs fresh thyme
Salt & freshly ground black Pepper to taste 4 oz Log creamy goat cheese,
Cut into 4 portions 4 sl Lightly toasted sourdough or
Peasant bread Preheat oven to 400 degrees. With a sharp knife, cut off and discard the upper third of each garlic head, exposing the cloves. (Leave the skin intact below the cut.) Set the garlic heads, cut-side up, in a small baking dish or grating dish just large enough to hold them. Pour chicken stock over the garlic, add thyme sprigs and season lightly with salt and pepper. Cover the dish tightly with heavy-duty aluminum foil and bake for 1 hour, or until each clove is soft to the touch and the skin resembles lightly browned parchment. Serve the garlic with the cooking juices spooned over and pass goat cheese and bread separately. To eat, break off a piece of bread and spread with a small amount of cheese, then scoop out the garlic puree from one of the cloves with the tip of a knife and spread on top.
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Roasted Tomato Bruschetta with Whipped Goat Cheese
INGREDIENTS :
4 plum tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and pepper
1 tablespoon fresh thyme, plus more for garnishing
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1 garlic clove
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Grilled cheese sandwiches with gooey melted cheese, summer roasted tomatoes, fresh basil and crispy buttery bread slices. One of the best breakfast or lunch ideas for summer days.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4 sandwhiches
Roasted Tomatoes
9 oz (250g) cherry tomatoes, halved
2 garlic cloves, minced
1 tbsp (15ml) olive oil
1/2 tsp (2g) salt
Freshly ground black pepper
For the sandwhiches
1 1/2 cup (150g) cheddar cheese, grated
Butter, room temperature
Fresh basil leaves
8 bread slices
1. Prepare roasted tomatoes. Preheat oven to 375°F (190°C).
2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper.
3. Place tomatoes to a baking sheet and spread into an even layer.
4. Bake for 25-30 minutes until tomatoes are roasted.
5. Prepare the sandwiches. Heat a nonstick pan over medium high heat. Spread butter on the sides of the bread. With butter side down, top with cheddar cheese, roasted tomato and basil leaves. Top with the other slice of bread, butter side up.
6. Place the sandwich on the pan and cook until the bottom is golden brown, for about 3 minutes. Flip, press with a spatula and cook the other side until crispy, golden brown and cheese is melted.
7. Serve immediately.
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The Simplest Garlic Spread You'll Ever Make (Garlic Confit)
The easiest and most delicious garlic confit recipe around! Great to enhance any soup, sandwich, sauce or pasta dish. Hope you enjoy!
*No Animals Were harmed in the making of this video*
(Shiloh was only given bread)
Ingredients:
Garlic
Fresh Thyme
Dried Bay Leaves
Whole Black Peppercorns
Whole Fennel (Anise) Seeds
Red Chili Flakes
Extra Virgin Olive Oil
(Optional) Kosher Salt
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Baked Sweet Potato Slices
These Baked Sweet Potato Slices are cheesy, garlicky, and taste so good!
It makes the perfect side dish to serve over the festive season. I mean who wouldn’t love caramelized roasted sweet potatoes layered with garlic and cheese right!
RECIPE + TIPS
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Recipe Marinated Goat Cheese Rounds With Crostini
Recipe - Marinated Goat Cheese Rounds With Crostini
INGREDIENTS:
-6 ounces fresh soft fresh goat cheese
●3 tablespoons white balsamic vinegar (or use regular red balsamic vinegar)
●2 garlic cloves , chopped
●1 tablespoon fresh thyme , chopped
●1 teaspoon cracked black pepper
●12 cured green olives , pitted and coarsely chopped
●1/3 cup extra virgin olive oil
●9 slices French bread (1/2-inch thick)
●2 tablespoons olive oil
●1 teaspoon minced fresh garlic clove
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No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
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