Best Goat Cheese Canapes With Sweet Peppers Recipes

Warm Crispy Goat Cheese Canapes Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

2 cups fine dried bread crumbs
16-ounce log fresh goat cheese, room temperature
olive oil
6 cups mesculun salad greens
fleur de sel, optional
1 tsp. dijon mustard
2 Tbsp. balsamic vinegar
1/3 cup extra virgin olive oil
2 tsp. finely chopped fresh parsley or chives
2 tsp. finely chopped tarragon
salt and pepper, to taste

Steps:

Place the bread crumbs in a pie plate or shallow bowl. Place the goat cheese on a 20-inch long piece of wax paper. Slice the cheese into 1/2-inch-thick rounds. Dip each goat cheese slice in bread crumbs to coat all sides. Place the rounds on a baking sheet or plate, cover with plastic wrap, and refrigerate until ready to cook up to 2 hours.
Heat 2 tablespoons olive oil in a heavy, flat-bottomed nonstick skillet on medium heat. Add the goat cheese slices in a single layer and saute until golden on both sides, turning once, about 1 1/2 minutes per side. Remove to a platter and saute the remaining slices, wiping out the pan to remove browned bits and adding more oil as necessary.
In a large mixing bowl combine the Dijon mustard and balsamic vinegar. Gradually whisk in the olive oil in a thin stream. Add salt and pepper to taste. Stir in the Parsley and tarragon. Pour desired amount of dressing over mesculun greens. Add fleur de sel, if desired. Place sauteed goat cheese slices on top of salad. Serve warm.

Goat Cheese and Mushroom Canapés image

Provided by Anita Lo

Yield Makes 36

Number Of Ingredients 7

8 ounces cremini stemmed and diced
2 tablespoons lemon juice
1/4 cup olive oil
8 ounces fresh goat cheese
3 tablespoons chopped chives
2 teaspoon chopped fresh thyme
36 toast points

Steps:

Mix mushrooms with juice and oil; season with salt and pepper; let sit until wilted, 20 minutes. Mix with cheese, chives and thyme. Serve on toast points.