Best Chevre With Urfa And Crushed Nibs Recipes

CHEVRE WITH URFA AND CRUSHED NIBS

Chevre with Urfa and Crushed Nibs image

Creamy chevre cheese is suffused with the sweet heat of Urfa biber (dried Turkish pepper) and rolled in crushed cocoa nibs in this easy and elegant appetizer.

Provided by Cazuela

Categories Cheese Dips and Spreads

Time 2h40m

Yield 10

Number Of Ingredients 3

Ingredients

1 (8 ounce) log of fresh goat cheese (chevre)
½ teaspoon Urfa biber, or to taste
2 tablespoons finely crushed cocoa nibs

Steps:

Place the goat cheese into a bowl, and set aside to reach room temperature, about 30 minutes. Mix in the Urfa biber until thoroughly combined. Scoop the goat cheese out onto a piece of plastic wrap on a work surface, and fold the plastic over the cheese to form the cheese back into a log shape. Twist the ends of the plastic, and chill the goat cheese log thoroughly for at least 1 hour.
Place cocoa nibs onto a large, flat plate, and unroll the goat cheese log onto the nibs, turning the cheese to coat the surface. Rewrap the cheese in plastic wrap, keeping the log shape, and chill until firm, about 1 more hour.
Bring to room temperature before serving.

Nutrition Facts : Calories 95.6 calories, Carbohydrate 1.7 g, Cholesterol 17.9 mg, Fat 7.6 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 5 g, Sodium 119.3 mg, Sugar 0.8 g

BAKED CHEVRE WITH WATERCRESS AND SPINACH

Baked Chevre With Watercress And Spinach image

Provided by Molly O'Neill

Categories appetizer

Time 1h20m

Yield Six appetizer servings

Number Of Ingredients 11

Ingredients

2 5-ounce logs of goat cheese, cut into thirds crosswise
3 tablespoons olive oil
1/2 cup dried fine bread crumbs, freshly made
2 tablespoons Sherry vinegar
2 cloves garlic, peeled and minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 small bunch spinach, cleaned and trimmed
1 bunch watercress, rinsed with stems removed
6 sun-dried tomatoes, thinly sliced

Steps:

Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 347 milligrams, Sugar 2 grams, TransFat 0 grams