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
Savor Door County - Roasted Garlic with Fresh Thyme and Goat Cheese
Savor the local flavors of Door County with these fun and easy recipes.
INGREDIENTS
4 heads of garlic
3/4 cup chicken stock
10 sprigs fresh organic thyme
Salt and freshly ground black pepper, to taste
4 ounces creamy goat cheese, divided into 4 portions
4 slices lightly toasted sourdough bread
DIRECTIONS
Preheat oven to 400 degrees. With 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 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 and spread on top of cheese.
Ricotta and Goat Cheese Dip with Garlic and Herbs from Sardinia | Cooking Italian with Joe
❤️???????????????? Join me today in the kitchen as I take all of you to the Island of Sardinia to make a delicious local recipe, Ricotta and Goat Cheese dip with Garlic and Herbs!!! YUM!!!
Shop Joe’s favorite pots and pans:
Shop Joe’s favorite serving dishes and ceramics:
To Purchase a bottle of Vito and Joe’s Olive Oil:
Website:
Facebook:
Instagram:
When you shop using these affiliate links, we receive a small commission. Help support Cooking Italian With Joe while shopping the products Joe uses and trusts.
Recipe Fresh Herb and Goat Cheese Stuffed Grilled Portobellos
Recipe - Fresh Herb and Goat Cheese Stuffed Grilled Portobellos
INGREDIENTS:
-5 large portobello mushrooms , stems removed
●Extra-virgin olive oil
●Salt and pepper, to taste
●8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese )
●1 small clove garlic, minced
●2 sprigs fresh thyme
●2 sprigs fresh cilantro
●1 sprig fresh rosemary
●1 sprig fresh dill
●3 to 4 large fresh basil leaves
Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
Baked Grits with sun-dried tomatoes and goat cheese - From A Cookbook - Winter 2022, Episode 7
Stone-ground Grits with Sun-dried Tomatoes & Goat Cheese
This From A Cookbook episode is inspired by Bob Waggoner’s cookbook: Charleston Grill at Charleston Place. I was lucky enough to eat at the Charleston Grill when Bob was the chef and even got my book signed!
I had some stone-ground grits from a visit to South Carolina a couple years back. Being a curious foodie, I bought them without any intent as to what to make. When the number generator brought up this cookbook, I knew I this was the time to use the grits!
Stone-ground grits are very different than the corn meal you have in your cupboard. Not that corn meal is bad, just a much smaller grind. If you use cornmeal instead of stone-ground grits, they will cook more quickly and with less liquid than the recipe. But that’s fine, just make a couple adjustments and you will have a great dish.
The sun-dried tomatoes can be either in a jar with oil/water or dry-dry in a bag. If they are dry-dry in a bag, you will want to re-hydrate them for 15 minutes or so in some warm water so they are easier to dice.
Bob’s recipe called for fresh garlic, but I used some roasted garlic I have in my fridge. A little more mellow garlic flavor, but it turned out delicious! Also, Bob’s recipe calls for fresh cracked white pepper – I only have black pepper in my pepper mill – good enough.
This dish can be made vegetarian by substituting veggie stock for the chicken stock.
If you only have milk instead of cream, that will work, but the dish will be less rich and refined. And if you don’t want to use milk or cream at all, just use more stock. It’s okay – still yummy!
This dish is best served immediately after making, but can be made, refrigerated and warmed up. Don’t put the goat cheese or chives on top – heat it up and then follow the cheese/chive steps. It will be thicker on the second day, so you may have to add a little more stock or milk – whatever you have on hand.
Stone-ground Grits with Sun-dried Tomatoes & Goat Cheese
Serves 4
2 ¼ cups chicken stock (I used Swanson chicken broth, reduced sodium)
2 ½ Tbsp. butter, unsalted
½ cup stone-ground grits
1 cup cream, heavy
1 tsp. salt
½ tsp. pepper, black fresh ground
2 tsp. garlic, roasted (or 1 tsp. fresh garlic minced
1 tsp. thyme, fresh chopped
½ cup tomatoes, sun-dried, diced
¾ cup goat cheese, crumbled
1 Tbsp. chives, fresh (I used ½” long pieces)
1. Preheat oven to 350º.
2. In a sauce pan, add chicken stock and butter. Bring to a boil.
3. Stir in the grits and return to a boil. Reduce heat to medium low and simmer for 15 minutes, stirring every few minutes. By now the grits should have absorbed most of the chicken stock.
4. Add ½ cup of the cream and allow the grits to continue cooking for another 10 minutes over low heat. Stir occasionally.
5. Stir in remaining ½ cup of cream, salt, pepper and garlic. Allow to continue cooking over low heat until grits thicken.
6. Add thyme and sun-dried tomatoes and fold in. Pour into an oven-proof bowl or pan.
7. Sprinkle crumbled goat cheese over the top and bake for 7-9 minutes until cheese is hot.
8. Remove from oven and garnish with chives.
Tools needed:
Measuring cups and spoons
Cutting board
Knife for chopping herbs and tomatoes
Sauce pan
Spoon for stirring
Oven-proof bowl or pan