I found these cute mini Brie wheels at the store today. Perfect for just a small portion of Brie when a whole wheel is too much. Pop out of the container and eat as you usually would. Wrapped in pastry, warmed so it’s soft and gooey, add preserves, slice on salads or sandwiches, etc.
I warmed it, served with fresh fruit and crackers. Perfect snack or for lunches!
Each year at our holiday party, any appetizer made with goat cheese is highly enjoyed. I try to find new ways to use goat cheese in my apps each year and this year I stumbled on this recipe. This was easy to make and very very good. I don’t normally like figs, but with all the other strong flavors the figs worked very well together. These were enjoyed by all!
12 1/2-inch slices of baguette
6 Tbsp goat cheese, at room temp
4 slices of prosciutto*
4 figs, thinly sliced
Honey, for serving
Pinch of salt
Place baguette slices on a baking sheet and drizzle with olive oil.
Cook for 1-2 minutes, until golden brown.
Remove from oven and let cool.
Tear prosciutto slices into thirds.
Spread 1/2 Tbsp of softened goat cheese on each crostini.
Arrange prosciutto and sliced figs on top.
Just before serving, lightly drizzle with honey and sprinkle salt over top.
Serve at room temperature.
WOW oh WOW was this fantastic. For a healthy, clean eating recipe, this is the best!I absolutely loved this and have made it twice already in a week and a half time. Definitely add this recipe, found in the latest Clean Eating Mag, to your meal plan soon!
1 lbs extra lean ground chicken breast
2 tsp dried Italian seasonings
5 ounces baby spinach
4 ounces goat cheese crumbled
4 sheets whole-wheat phyllo dough, thawed
Evoo cooking spray
2 cloves garlic, minced
Sea salt and fresh ground pepper
Brown chicken over medium heat until cooked through. Add garlic and seasonings. Cook about another 1-3 minutes. Set aside.
Add spinach to skillet and cook covered one minute. Transfer spinach to fine mesh strainer in sink or over bowl and let cool two minutes. Make sure all the juices/water is strained out of spinach. Mix with chicken.
Preheat over to 350 degrees. Place 1 phyllo sheet on counter. Coat with evoo spray. Continue with all 4 sheets each on top of the other.
Spoon chicken mixture onto phyllo stack. leaving a 2 inch edge. Roll bottom of phyllo over top of filling and continue rolling into a tube. Mist with evoo spray. Score top about 1 inch apart of easy cutting after baking. Bake on a cookie sheet or baking pan for 20-25 minutes or until nicely golden brown. Let cool 3-5 minutes and then cut into 4 equal pieces. Serve immediately.
I love brie cheese mixed with a fruit, especially in baked brie. So as I came across this recipe in the clean eating magazine recently, I knew I would love it. Sure enough it was great. I did add some chicken to my H’s flatbread as he does require some meat, but add a side salad and this is a perfect meal! I used low carb ww wraps for mine and ww pita for H’s. Easy and delish! My adapted recipe below:
Evoo cooking spray
2 onions chopped-I used green onions
1 1/2 tsp rosemary leaves chopped
fresh ground pepper and salt
14 ounces store bough ww pizza dough-We used wraps and pita
3 1/2 ounces brie
1 1/2 cups fresh raspberries
2 tbsp basil leaves chopped
Make pizza dough and partially cook to your directions. (It should make 4 portions)
While pizza dough is partially cooking, heat a large skillet over medium heat. Coat with cooking spray and add onions and cook until soft. Add rosemary and pepper.
Once pizza dough is partially cooked, take out of oven and top with onion mixture, brie, raspberries and basil. Bake until cheese is golden brown, for ours is was at 400 degrees for 7-10 mins.
For a quick and easy dinner, lunch or appetizer, try these crab melts. Found on allrecipes.com I made this with a greens salad for dinner and they were a hit…cheesy, toasted bread and crab! Wonderful!
1 (8 ounce) package cream cheese, softened
1 cup cooked crabmeat
1 clove garlic, chopped
salt and pepper to taste
hot pepper sauce to taste
4 thick slices Italian bread, cut in half
1 1/2 cups shredded Swiss cheese
1 tablespoon chopped fresh parsley for garnish
Preheat the oven to 425 degrees F (220 degrees C).
Beat the cream cheese in a medium bowl until fluffy. Mix in crab,
garlic, salt, pepper and hot sauce. Spread onto bread slices and top with Swiss
cheese. Place on a baking sheet.
Bake for 10 to 15 minutes in the preheated oven, until the cheese
has melted and browned slightly. Sprinkle with parsley, and serve.
My H and I love goat cheese. We love it on grilled cheese, salads, pastas, breads, etc…so when I saw this recipe from Epicurious, I had to make it. It was great. The creaminess of the goat cheese and strong tomato flavor was perfect with the shrimp and pasta! HUGE HIT!
1 package sliced mushrooms
1 lb shrimp, shelled and deveined
1 tablespoon olive oil
2 cloves garlic
pinch each of kosher salt and red pepper flakes
2 tablespoons chopped sun-dried tomatoes in oil
1/2 cup dry white wine
1/2 cup chicken stock
4 ounces goat cheese (or a combination of goat cheese and cream cheese)
1 tablespoon butter
In a ziplock bag, combine shrimp through tomatoes and marinate in refrigerator for an hour.
Heat 2 tablespoons of oil over medium-high heat in a saute pan and cook mushrooms until they release their liquid and are browned. Set aside.
Keeping the same saute pan at medium-high, add shrimp and marinade ingredients and saute until cooked through, about six minutes. Set aside.
In the now empty pan, turn heat to high and deglaze with wine, scraping up any browned bits. Add chicken stock and reduce the liquids by half. Slowly stir in the goat cheese until melted and smooth. Add the butter at the end, and melt.
Add the mushrooms and shrimp back to the sauce and warm through. When just about finished, add the drained pasta and toss to combine. Add a little bit of reserved pasta water if the sauce is too thick or doesn’t cling to the pasta.
For a fun filled girls day out, I was to bring an appetizer and a summery cocktail to share. I had seen this on Annie’s Eats a while back and wanted a great time to make it. This was it. Girls day with all my girls who share my love of goat cheese! This appetizer was great!!! Easy to make, was delicious and loved by all!
For the goat cheese:
½ oz. Parmesan cheese
¼ cup panko
Freshly ground pepper
4 oz. semi-firm plain goat cheese
1 clove garlic
¼ tsp. coarse salt, plus more to taste
For the basil oil:
¼ cup fresh basil leaves
1 clove garlic
¼ cup extra-virgin olive oil
Baguette slices, for serving
Place the Parmesan in the bowl of a food processor. Pulse until finely ground. Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture. Season with freshly ground pepper to taste. Transfer to a shallow plate or bowl. Wipe out the bowl of the food processor.
Place the goat cheese in a small bowl. Finely mince the garlic. Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a paste. Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste. Stir the mixture together until smooth and well blended. Form the goat cheese mixture into a round ball. Roll the ball in the Parmesan-panko mixture until well coated. Cover in plastic wrap and refrigerate.
To make the basil oil, bring a small saucepan of water to a boil. Add the basil leaves to the pot and boil for 30 seconds. Drain and rinse immediately with cold water. Blot the basil leaves with a towel to remove all of the excess water. Add the basil leaves and the garlic to the bowl of the food processor. Pulse until finely minced. Scrape down the sides of the bowl. With the food processor running, add the oil through the feed tube in a steady stream. Continue processing until the mixture is well blended and the oil takes on a green hue. Strain the oil mixture through a fine mesh sieve onto a serving plate. Place the ball of goat cheese in the center of the basil oil. Garnish with additional fresh basil if desired. Serve with baguette slices.