Tag Archive | "goat cheese"

Fig, Anchovy and Cheese Tapa (Tapa de Higos, Anchoas y Queso)

Fresh figs and goat cheese make for a simple yet flavorful tapa.

You can make the cheese spread ahead of time, but have it at room temperature so you can spread it easy on the just-toasted bread.

Fig, Anchovy and Cheese Tapa (Tapa de Higos, Anchoas y Queso)

3 canned anchovy fillets, drained
½ clove garlic
3 ½ ounces goat cheese
2 slices thick country-style bread, quartered
Olive or sunflower oil
9 ounces figs, peeled and coarsely chopped

Preheat the broiler to high. Pound the anchovies, garlic and cheese with a pestle in a large mortar, or process briefly in a blender, until well blended, then set aside.

Toast the bread slices for 2 minutes on each side, or until golden brown. Brush each with oil on one side, then spread with the anchovy mixture and top with pieces of fig. Serve immediately or the toast will become soggy.

Makes 4 servings.

From “The Book of Tapas” by Simone and Inés Ortega

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Ancho Chile and Sun-Dried Tomato Salsa with Goat Cheese

Ancho Chile and Sun-Dried Tomato Salsa with Goat Cheese

Texas produces some of the most incredible goat cheese you are likely to encounter. One way of using it is in this appetizer, which comes from Mozzarella Company founder Paula Lambert by way of Mexican culinary authority Patricia Quintana. It’s perfect for Fiesta parties or any time of year. As Lambert says in “The Cheese Lovers Cookbook & Guide, “You’ll find that mild fresh goat cheese is the perfect match for this spicy, vinegary salsa. This is a great hors d’oeuvre to serve before a Mexican meal, or anytime, for that matter.”

Ancho Chile and Sun-Dried Tomato Salsa with Goat Cheese

4 large dried ancho chiles
10 dry-packed sun-dried tomato halves
½ small onion, thinly sliced
2 cloves garlic, minced
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon dried oregano
1/8 teaspoon salt
5 ounces (2/3 cup) fresh goat cheese
Tortilla chips, for serving

Slit the ancho chiles lengthwise. Remove the seeds and discard. Place the chiles and tomatoes in a dry skillet. Toast them over medium heat, flattening the chiles and tomatoes with the back of a spatula and turning them several times, until aromatic and slightly darkened. Watch carefully, as they can burn quickly. Transfer the chiles and tomatoes to two separate bowls and cover each with hot water. Let them sit until plumped and pliable, about 15 minutes for the tomatoes and 30 minutes for the chiles; to keep them immersed in the water, push them down with the back of a spoon every 5 minutes or so.

Remove the tomatoes from the water, pat dry and cut into ¼-inch julienne strips. Place in a bowl.

Remove the chiles from the water, pat dry and remove any remaining seeds, the ribs and the stems. Cut into 1/4 –inch julienne strips. Add to the tomatoes, then add the onion, garlic, oil, vinegar, oregano and salt. Let the salsa stand at room temperature for at least 1 hour so that the flavors blend.

To serve, put the salsa in a shallow dish. Slice the goat cheese into 1-inch-thick rounds and place on top of the salsa, or coarsely crumble it over the salsa. Serve at room temperature accompanied by the tortilla chips.

Makes about 6 servings.

From “The Cheese Lover’s Cookbook and Guide” by Paula Lambert

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Truffled Goat Cheese Spread

Want to get a little fancy on Super Bowl Sunday? The aroma and flavor of truffle oil make this simple dip simply irresistible. It can be made days ahead of time, too.

Truffled Goat Cheese Spread

1 (9-ounce) log goat cheese, at room temperature
2 to 3 teaspoons truffle oil, or to taste
4 radishes, trimmed and grated
1/4 cup chopped fresh chives

Place the cheese, oil, radishes and chives in a small mixing bowl and mash together with a fork to combine.

Transfer to a serving bowl and serve immediately, or cover and refrigerate for up to 1 week. If refrigerated, let soften a bit before serving, if desired.

[amazon-product]1558322787[/amazon-product]Variation: Use an 8-ounce package of cream cheese instead of the goat cheese.

Garnish with more scallions or radish slices, if desired.

Serve with cucumber rounds, slices of celery or triangles of thinly sliced pumpernickel.

Makes about 1 1/2 cups.

From “Party Dips!” by Sally Sampson

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Give Your Macaroni and Cheese a Makeover

MacaroniDan Lewis of the Plaza Club developed this version of macaroni and cheese while working at Ironstone Vineyards. You can make it in individual dishes or in a family-style casserole dish. This variation combines three cheeses and a few herbs in a way that makes “this every day dish really stand out,” he says in the “Discover Ironstone Vineyards” cookbook. “Any type of pasta can be used, so here is your opportunity to use that guitar-shaped pasta that seemed like a good idea when you bought it three years ago!”

Ironstone Macaroni and Cheese

2 cups whipping cream, divided use
1 tablespoon cornstarch
1/4 cup finely diced pancetta or applewood-smoked bacon
2 tablespoons butter
1 tablespoon chopped garlic
1 teaspoon chopped shallot
1/2 teaspoon oregano
1 cup crumbled blue cheese or roquefort
1/4 cup crumbled goat cheese
8 ounces pasta, cooked
1 tablespoon minced chives
1 cup breadcrumbs
1 teaspoon minced parsley
2 tablespoons freshly grated Romano cheese
Salt, to taste
Pepper, to taste
8 oregano sprigs

Whisk 1/4 cup of the cream with the cornstarch and set aside. Sauté the pancetta in the butter over medium heat for 2 minutes. Add the garlic, shallot and oregano and cook for 1 minute. Add the blue cheese, goat cheese and the remaining whipping cream and bring to a boil. Add the cornstarch mixture to the pan and stir for 5 minutes, or until the sauce thickens. Remove from the heat and stir in the cooked pasta and chives.

Preheat the oven to 350 degrees. Place the pasta in 8 individual baking dishes. Combine the breadcrumbs, parsley, Romano cheese, salt and pepper, and sprinkle over the pasta. Bake for 20 minutes, or until browned. (This can also be made family-style by putting it in one large casserole dish and baking for 30 to 40 minutes.) Top each serving with an oregano sprig and serve immediately.

Wine suggestion: Light and fruit or semisweet white wine

Makes 8 servings.

From “Discover Ironstone Vineyards” by Dan Lewis

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