Best Herb And Goat Cheese Toasts Recipes

HERB AND GOAT CHEESE TOASTS

Herb and Goat Cheese Toasts image

Provided by Rachael Ray : Food Network

Time 8m

Yield 1 to 4 servings

Number Of Ingredients 11

Ingredients

1 baguette, sliced
8 ounces fresh goat cheese
12 blades fresh chives
2 sprigs fresh rosemary, leaves stripped from stem
1/4 cup flat-leaf parsley, 2 handfuls of leaves
Coarse black pepper
1 crusty roll, sliced thin on an angle
2 ounces fresh goat cheese, 2 buttons
1 tablespoon fresh chopped parsley
3 blades chives
1/2 a sprig of rosemary, stripped

Steps:

Arrange sliced baguette or sliced crusty roll rounds on a cookie sheet or broiler pan. Toast under hot broiler until lightly golden on each side. Remove toasts from broiler and arrange on a serving plate. Remove goat cheese log or buttons from packaging and set on cutting board. Chop and combine fresh chives, rosemary and parsley. Add coarse black pepper to the herb mixture. Roll goat cheese in the herbs to coat evenly. Set goat cheese alongside toasts. Using a spreader or butter knife, spread herbed cheese on warm toasts.

SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS

Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts image

Provided by Amanda Hesser

Categories dinner, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 22

Ingredients

1 teaspoon olive oil
1 clove garlic, peeled
1 teaspoon freshly ground cumin
1 1/4 teaspoons sweet paprika
Large pinch of cayenne pepper
19 ounces ripe tomatoes, cored and quartered
1 teaspoon Maldon or other sea salt
Freshly ground black pepper
Juice of 1/2 lemon, plus 4 small lemon slivers for serving
Dash of Angostura bitters
Splash of Worcestershire sauce
2 sprigs cilantro
1 heaped tablespoon black pumpkin seeds or pepitas
1/2 cup roughly sliced celery with leaves preferably inner stalks
3 handfuls mixed watercress and arugula, roughly torn
1 scallion, roughly chopped
1/2 smallish cucumber, halved lengthwise and thinly sliced
1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
2 tablespoons olive oil
2 teaspoons red-wine or sherry vinegar
8 small slices country bread, toasted
3 tablespoons soft, creamy goat cheese

Steps:

In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 645 milligrams, Sugar 7 grams, TransFat 0 grams