Best Mixed Greens With Roasted Cherry Tomatoes And Fried Goat Cheese Croutons Recipes

Fried Goat Cheese image

Provided by Food Network

Number Of Ingredients 6

Steps:

In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.

Mixed Greens with Goat Cheese Crostini image

Provided by Lynda Hotch Balslev

Yield Serves 2

Number Of Ingredients 8

8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)
4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small garlic clove, minced
5 cups mixed baby greens
2 tablespoons chopped drained oil-packed sun-dried tomatoes
2 tablespoons pine nuts, toasted

Steps:

Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.

Goat Cheese Croutons image

Provided by Food Network

Number Of Ingredients 4

1 French baguette, sliced into 1/4-inch-thick rounds
Olive oil
4 ounces fresh goat cheese
Cracked black pepper

Steps:

Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;

Orecchiette with Mixed Greens and Goat Cheese image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7

1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper

Steps:

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.