Best Black Pepper And Chile Baked Goat Cheese Recipes

BAKED TOMATOES, PEPPERS, AND GOAT CHEESE WITH CRISPED TOASTS

Steps:

• Preheat broiler.
• Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
• Transfer mixture to a 1 1/2-2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3-5 minutes.

BLACK PEPPER CRUSTED FILET MIGNON WITH TOASTED GOAT CHEESE AND TWICE COOKED RED CHILE SAUCE

Steps:

• Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.
• Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.
• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
• Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.

BAKED GOAT CHEESE CAPRESE SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
• Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.

BAKED GOAT CHEESE WITH GARDEN LETTUCES

Steps:

• Carefully slice the goat cheese into 8 discs about ½-inch thick. Pour 1 cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week.
• Preheat the oven to 300 degrees. Cut the baguette in half lengthwise and put it in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. If the crumbs are still soft, place them back in the oven for a few minutes until dry. The crumbs can be made in advance and stored until needed.
• Preheat the oven to 400 degrees. (A toaster oven works well, too.) Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
• Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in ¼ cup oil and a little pepper. Taste for seasoning and adjust. Toss the lettuces lightly with just enough vinaigrette to coat and arrange on salad plates. With a metal spatula, carefully place 2 discs of the baked cheese on each plate.

HERB GARLIC BAKED GOAT CHEESE

Steps:

• 1. In small saucepan heat oil over medium-high heat. Reduce heat to medium. Add garlic, rosemary, orange zest and red pepper. Cook, uncovered, for 3 to 5 minutes or until garlic is golden, stirring frequently.
• 2. Cut cheese into 8 even pieces. Place in 1-quart gratin dish or 9-inch pie plate. Sprinkle with cranberries. Pour garlic oil over top. Bake, uncovered, at 375 degrees F for 10 to 15 minutes or until cheese is warm. Serve warm with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil.
• Entwine Pairing: Chardonnay (rich, garlicky cheese gets tempered by the wine's apple notes)
• Nutrition Information:
• Serving Size: 1.5 oz. cheese mixture plus 4 crackers; Calories 250, Calories From Fat 160, Saturated Fat 9g, Trans Fat 0g, Total Fat 18g, Cholesterol 30mg, Sodium 300mg, Total Carbohydrates 13g, Sugars 4g, Dietary Fiber 1g, Protein 9g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 4%

BLACK PEPPER AND CHILE BAKED GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• In a small nonstick pan over medium-low heat, warm 1 teaspoon of the olive oil. Once the oil begins to shimmer, add the walnuts and cook, stirring, until the walnuts are lightly browned, 4 to 5 minutes. Turn off the heat and mix in the salt. Set aside.
• In a bowl, mix together the goat cheese, garlic, and black pepper until homogenous. Transfer to a 6- or 8-inch round or rectangular baking dish (no need to pat the cheese down) and bake for 20 to 22 minutes, until the cheese is bubbling and browned along the edges. Let the goat cheese cool for 5 minutes, then drizzle with the remaining 1 tablespoon olive oil and sprinkle the red chile powder and sauteed walnuts over the top. This dip is best eaten immediately--it doesn't reheat very well.