Best Goat Cheese Bacon Olive Quick Bread Recipes

Goat Cheese, Bacon, Olive Quick Bread image

Number Of Ingredients 16

8 slices Thick cut bacon, cut crosswise into 1/2 inch strips
1 1/2 cups Flour - all purpose
2 teaspoons Baking Powder
1 teaspoon Cayenne or other hot pepper (may double amount if you like it spicy)
1/2 teaspoon Kosher salt
1/2 cup Buttermilk
1/4 cup Extra Virgin Olive Oil
6 ounces Goat Cheese (or gorgonzola or other savory cheese) - crumbled
1 1/2 cups Parmesan or Parma-Reggiano cheese grated
1/2 cup Kalamata olives - pitted and halved
1 piece Jalapeno or Serrano chili - seeded and minced
1 tablespoon Thyme - minced
1/2 tablespoon Rosemary - minced
4 pieces Eggs - large
1/2 tablespoon Dijon mustard
2 stalks Scallions - thinly sliced

Steps:

Preheat oven to 350 deg. Coat 9 inch loaf pan with cooking spray, line bottom with parchment paper.
In skillet cook bacon over medium heat until crispy, then drain.
In bowl, whisk together flour, baking power, cayenne powder, and salt. In another bowl whisk eggs with buttermilk, olive oil and mustard. Make a well in the dry ingredients and stir wet ingredients into the dry ingredients until combined.
Fold in goat cheese, parmesan cheese, olives, bacon, scallions, chili, thyme and rosemary. Scrape batter into the prepared loaf pan and smooth surface.
Bake until golden on top and a skewer inserted comes out clean, about 40-45 minutes. Let cool 15 minutes, run a knife around the cake, invert the pan to release. Let cool completely. Cut into slices and serve.

Goat Cheese, Bacon and Olive Quick Bread image

Provided by @MakeItYours

Number Of Ingredients 15

6 slices of thick-cut bacon, cut crosswise into 1/2-inch strips
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 to 2 teaspoons cayenne
1/4 teaspoon kosher salt
4 large eggs, at room temperature
1/2 cup buttermilk
1/4 cup extra-virgin olive oil
2 teaspoons Dijon mustard
6 ounces fresh goat cheese, crumbled
1 1/3 cups freshly grated Parmigiano-Reggiano cheese
1/2 cup pitted kalamata olives, halved lengthwise
2 scallions, thinly sliced
1 red serrano chile, seeded and minced
2 teaspoons minced thyme leave

Steps:

Preheat the oven to 350°. Coat a 9-inch loaf pan with cooking spray; line the bottom with parchment paper. In a skillet, cook the bacon over moderate heat until crispy, 8 to 10 minutes. Drain on paper towels.
In a bowl, whisk the flour with the baking powder, cayenne and salt. In another bowl, whisk the eggs with the buttermilk, olive oil and mustard. Make a well in the center of the dry ingredients and stir in the egg mixture until just combined. Fold in the goat cheese, Parmigiano, olives, bacon, scallions, chile and thyme. Scrape the batter into the prepared loaf pan and smooth the surface.
Bake the bread until golden on top and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 15 minutes, then run a knife around the loaf to loosen it from the pan. Invert onto a plate and let cool completely. Cut the loaf into thick slices and serve.