CHEESE ~ GOAT CHEESE

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Caitlin Latessa-Greene on Instagram: "HONEY-GARLIC BUTTER SWEET POTATO BITES WITH PISTACHIOS & GOAT CHEESE! One last holiday fave before checking out—This recipe is a TWO-FOR-ONE! This garlic confit can be stored in a glass container or jar, because it makes a medium batch and is very versatile! These are like a honey-garlic “bread” but sweet potatoes 🙂 • For the garlic confit: 1 cup garlic cloves 1 cup olive oil 1 tsp peppercorns 2 bay leaves • For the sweet potatoes: 6 tbsp unsalted butter, melted 1 tbsp garlic oil (from above) 3-4 tbsp garlic cloves (from above) 3 tbsp honey 1/2 tsp salt 1/4 tsp pepper 2 tbsp fresh chopped parsley 2 medium/large sweet potatoes, sliced into 1/2 inch rounds • Toppings: 3 tbsp fresh chopped parsley 3-4 tbsp chopped pistachios 3-4 tbsp crumbled goat chee
Amelia Ferrier on Instagram: "GIANT AVOCADO TOAST WITH HONEY GOATS CHEESE SPREAD, CHILLI JAM & DILL Herby Honey Goats Cheese Spread: 150g goats feta, room temp ⅓ cup unsweetened full-fat Greek yoghurt 2 Tbsp finely chopped chives 2 Tbsp finely chopped dill 2 tsp honey Quick Chilli Jam: 2 red chillies, thinly sliced into rounds 1/3 cup caster sugar ¼ cup white wine vinegar Avocado Toast: 1x freshly-baked whole focaccia 4x ripe but firm avocados Fresh dill, to garnish Goats Cheese Spread: Crumble the goat feta into a bowl and add the remaining ingredients. Season lightly with salt and lots of freshly cracked black pepper. Mix everything together until combined. Chilli Jam: Add all of the ingredients in a small pot along with ½ tsp flaky sea salt. Bring to a simmer over mediu
Crispy Goat Cheese Poppers with Honey
Crispy Goat Cheese Poppers with Honey – The Comfort of Cooking
Chicken and Acorn Squash Sheet Pan Dinner | Crate & Barrel
Chicken and Acorn Squash Sheet Pan Dinner | Crate & Barrel
Jessica Sepel - JSHealth® 🧿 on Instagram: "CARAMELIZED ONION & PUMPKIN FRITTATA ✨⁠ ⁠ If you’re looking for a breakfast option that doubles as meal prep... look no further! ⁠ ⁠ This high in protein frittata is packed with flavour, deliciously nourishing and freezer-friendly. ⁠ ⁠ Who else loves this one?⁠ 🙌 ⁠ ⁠ ​​Ingredients:⁠ - ½ butternut pumpkin, peeled & finely diced, approximately 800g⁠ (28oz)⁠ - 3 tbsp extra virgin olive oil⁠ - 1 red onion, finely sliced⁠ - 1 tbsp balsamic vinegar⁠ - 1 tbsp coconut sugar⁠, or brown sugar, optional⁠ - 12 eggs, whisked⁠ - 3 sprigs rosemary, leaves finely chopped⁠ - 2 cups baby spinach, finely shredded⁠ - 100g (3.5oz) goat’s cheese, crumbled, or feta, omit for dairy-free⁠ ⁠ Method:⁠ Preheat the oven to 180°C or 350°F. Line a baking tray with baking pape
Carina Wolff on Instagram: "farro, mint, and zucchini salad with roasted goat cheese! such a delicious and herb-filled grain salad from @loriastern’s cookbook Eat Your Flowers! we got together and cooked this beauty — my favorite part was the roasted goat cheese! they get an almost crouton-like texture, soo good. RECIPE (serves 2-4) 1¼ teaspoons kosher salt, plus more to taste 1½ cups (270 g) pearled farro 3 medium zucchini (500 g), sliced into ¼-inch-thick rounds 3 medium shallots (100 g), th
Food Network on Instagram: "Put a bow on this little phyllo dough-wrapped cheese package and call it a present! That's how good these look, @InaGarten! @StreamOnMax for more #BarefootContessa! #StreamOnMax Get the recipe at the link in our bio!"
Food Network on Instagram: "Put a bow on this little phyllo dough-wrapped cheese package and call it a present! That's how good these look, @InaGarten! @StreamOnMax for more #BarefootContessa! #StreamOnMax Get the recipe at the link in our bio!"
Adeena Sussman on Instagram: "WATERMELON & GOAT CHEESE “SNOW” Serves 3-4 I’ve avoided the shaved frozen fruit trend (nothing against it, but I’m lazy so I generally keep my fruit fresh!) but I did love the idea of this goat cheese “snow.” A little goes a long way, and it makes for a beautiful visual presentation and a tangy accent to the juicy, sweet watermelon. All you have to do is freeze the goat cheese in advance, so you’re ready when the urge strikes and you have some juicy melon on hand. The mint, lime, sumac, and salt are lovely touches, and a little jalapeño lends a kick. A small log goat cheese, frozen 4 cups cubed watermelon ½ small shallot, thinly sliced 1 tablespoon thinly sliced jalapeño 2 tablespoons finely shredded mint Juice of 1 lime 1/2 teaspoon ground sumac Sea salt P
Kateryna Barger on Instagram: "(Recipe below) Oldie but goodie! Perfect appetizer or girl dinner? These baked figs are sure to impress! You need: - 4 large figs - 4 balls of goat cheese, approximately 3/4 inch in diameter - 2 slices of prosciutto, cut lengthwise in half, each half rolled - 2 tbsp maple syrup - 1 tsp fresh thyme, leaves only Preheat the oven to 400F. In a baking dish, place the figs. Make a fairly deep cross with a knife without cutting the bottom on the outside. Slide in the goat cheese balls, top with rolled prosciutto, drizzle with maple syrup, and sprinkle with thyme. Bake for 10 minutes. Enjoy! For more ideas follow ⬇️ @katerynascafe #katerynascafe #figs #breakfast #brunch #appetizer #eeeeeats #feedfeed #thekitchn #entertainingathome #easyrecipe #realsimple #vi
Overnight Breakfast Enchiladas
Everything Bagel Smoked Salmon Frittata Recipe — Registered Dietitian Columbia SC - Rachael Hartley Nutrition
Good Food Made Simple
Good Food Made Simple
Beth Adamson on Instagram: "Honey mustard roast roots with lentils & goat cheese. All about the winter salads. Recipe Makes 2 portions 2 carrots, 2 parsnips, half a swede. Use any root veg you like. any particularly thick skins peeled off, cut into thumb sized pieces 1 red onion, peeled and cut into wedges 200g cooked lentils 1 tbsp runny honey 1 tbsp wholegrain mustard A couple sprigs thyme A handful torn radicchio, washed 1 tbsp chopped and washed parsley Crumbled goat’s cheese Oil, salt & pepper 1. Mix together the roots, onion, oil, thyme, salt and pepper on a metal baking sheet. Roast at 180c until just tender, stir in honey and return to the oven for 5-10 mins until golden 2. Discard and thyme stalks. Stir in the mustard, parsley, radicchio, lentils and goat’s cheese"