Best Macadamia Nut Crusted Goat Cheese Recipes

Salad with Macadamias and Goat Cheese image

Yield Serves 4

Number Of Ingredients 6

2 3 1/2-ounce logs soft fresh goat cheese (such as Montrachet), chilled
1/2 cup chopped macadamia nuts
8 cups mixed baby greens
1 avocado, peeled, halved, pitted, cut into thin wedges
8 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

Cut each goat cheese log crosswise into 6 rounds. Place nuts in a shallow bowl. Press cheese rounds into nuts, turning to coat. Arrange cheese rounds on plate; reserve any remaining nuts. Cover cheese; chill.
Mound greens in large salad bowl. Arrange avocado wedges atop greens. Whisk 6 tablespoons live oil and vinegar in small bowl to blend. Season dressing to taste with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add cheese rounds; sauté until just warmed through but still holding shape, about 1 minute per side. Arrange cheese rounds on top of salad. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.

Macadamia Nut Crusted Goat Cheese image

Provided by Mel arnold

Time 10m

Number Of Ingredients 9

2 1/2 Tbsp olive oil
1/2 tsp crushed red pepper
2 tsp garlic
2 Tbsp butter
1/2 c macadamia nuts, chopped
1/2 c panko bread crumbs
1/2 tsp pepper ( preferably white, but dont buy it just for this)
2 dash(es) salt
2 8 ounce logs of goat cheese

Steps:

1. Heat the olive oil in a small pan over medium-low heat until the oil is hot but be careful not to burn. Remove from the heat.
2. Add the red pepper flakes and garlic and set aside to cool and let the flavors infuse into the oil.
3. Melt the butter in a large skillet over medium-low heat.
4. Add the macadamia nuts, panko, pepper, and a generous pinch of salt. Let cook until the nuts and breadcrumbs have absorbed all the butter and are lightly toasted, 4 to 5 minutes, stirring frequently.
5. Transfer to a baking sheet and let cool.
6. Once cool, roll the goat cheese logs in the mixture, making sure they are completely coated. Place on a serving platter.
7. Add the Melba toasts to a large bowl. Drizzle the garlic-pepper oil over the toasts and toss so all the toasts are coated with the oil. Serve on the side with the goat cheese logs

Roasted Chicken with Goat Cheese-Macadamia Nut Crust and Parsley-Pimento Couscous image

Provided by Robin Miller : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray
8 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1/4 cup honey mustard
6 ounces soft goat cheese
1 cup macadamia nuts
1 cup couscous
1/4 cup diced pimentos
2 tablespoons chopped fresh parsley leaves

Steps:

Preheat oven to 400 degrees F.
Coat a shallow roasting pan with nonstick cooking spray.
Season chicken all over with salt and black pepper and place in prepared pan. Brush mustard all over tops of chicken. Then spread with goat cheese. Place macadamia nuts in a plastic bag and smash with the flat side of a meat mallet or bottom of a heavy skillet until finely crushed. Sprinkle nuts over goat cheese. Cover pan with foil and bake for 20 minutes. Uncover and bake 5 to 10 more minutes, until cheese is golden brown and chicken is cooked through.
While chicken is baking, cook couscous according to package directions. Fluff with a fork, and stir in pimentos, parsley and season, to taste, with salt and freshly ground black pepper.
Serve half of the chicken and all of the couscous. Reserve remaining chicken for the chopped salad, if desired.