Best Goats Cheese Bacon Rosti Recipes

BACON WRAPPED GOAT CHEESE

Steps:

• Preheat oven to 400°F.
• Freeze the goat cheese for five to ten minutes if too soft and gooey so you can roll it into 8 lumberjack-thumb sized logs.
• Sprinkle with salt and pepper, and roll in the chives.
• Wrap with bacon so that the whole log is covered.
• Place in an aluminum foil boat, or a shallow glass pan (i.e. a pie tin).
• Bake for ten minutes, or until the bacon is golden brown and the cheese bubbly.
• You can do these on the grill too if you have an aluminum grill pan. Or in a pan on the stove over medium heat turning occasionally so that it is evenly browned.

BASLER ROSTI WITH BACON AND ONION

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Cut onions into very fine onion rings.
• Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

BERNER ROSTI - ROSTI WITH BACON

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Heat the butter and lard (or oil) in a frying pan. Add the diced bacon and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

CHEESE ROSTI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
• Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.