Best Goat Cheese Canapes With Sweet Peppers Recipes

Grilled Sweet Peppers with Goat Cheese and Herbs image

Provided by Martina McBride

Time 20m

Yield 8 servings

Number Of Ingredients 8

1 pound mini sweet peppers, stemmed, seeded and cut in half lengthwise
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
One 4-ounce package goat cheese
3/4 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme

Steps:

Preheat a grill to 350 to 400 degrees F, or medium-high heat.
Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

Goat Cheese, Apple and Bacon Canapes image

Provided by Food Network

Time 15m

Yield 2 Servings

Number Of Ingredients 6

1 Kellogg's® Eggo® Minis Buttermilk Pancake
1 ounce goat cheese, cut into 4 slices
8 thin slices tart green apple (about ¼ of small apple)
1 slice bacon, crisp-cooked and drained
2 teaspoons honey
Dash freshly ground black pepper

Steps:

1. Prepare Kellogg's®l Eggo® Minis Buttermilk pancakes according to package directions. Arrange on serving plate.
2. Top pancakes with goat cheese and apple slices. Cut bacon into 4 pieces. Top each pancake stack with bacon piece. Drizzle with honey. Sprinkle with pepper. Serve immediately.

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, Cranberry, and Walnut Canapes image

Provided by Martha Stewart

Time 20m

Yield Makes 24 pieces

Number Of Ingredients 8

24 walnut halves (about 3/4 cup)
4 teaspoons olive oil
1/8 teaspoon ground cinnamon
Coarse salt and ground pepper
24 thin slices whole-wheat baguette, from 1/2 baguette
8 ounces fresh goat cheese
1/2 cup dried cranberries
1 teaspoon chopped fresh thyme, plus leaves for garnish

Steps:

Preheat oven to 375 degrees. On a large rimmed baking sheet, toss nuts with 1 teaspoon oil and cinnamon; season with salt and pepper. Bake until golden, 4 to 6 minutes; set aside to cool.
Spread baguette slices on same baking sheet and brush with remaining 3 teaspoons oil; season with salt and pepper. Bake until lightly toasted, 10 to 15 minutes, rotating pan halfway through; set aside to cool.
Meanwhile, in a medium bowl, stir together cheese and 2 tablespoons water until smooth; stir in cranberries and thyme. Season with salt and pepper. Divide goat cheese among bread slices and top each with a walnut and thyme leaves.