Best Quick Goat Cheese Recipes

QUICK GOAT CHEESE

Steps:

• In a large sauce pot over medium heat, bring the milk to a slow boil; be careful not to scorch. Add dried onion and salt, if desired. As the milk really bubbles up, turn off the heat and pour in the vinegar; wait for the milk to curdle, then pour it through a cheesecloth-lined colander. Let cool, and enjoy!

GOAT CHEESE AND FIG QUICK BREAD

Steps:

• Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
• Cut the goat cheese into 1/2-inch pieces. It's a sticky, messy job, so don't aim for perfection. Refrigerate the cheese until needed.
• In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
• In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
• Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You'll still see streaks of flour, and that's fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that's fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
• Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it's slightly warm (it's not so easy to cut then, but it's delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

GOAT CHEESE, BACON, OLIVE QUICK BREAD

Steps:

• Preheat oven to 350 deg. Coat 9 inch loaf pan with cooking spray, line bottom with parchment paper.
• In skillet cook bacon over medium heat until crispy, then drain.
• In bowl, whisk together flour, baking power, cayenne powder, and salt. In another bowl whisk eggs with buttermilk, olive oil and mustard. Make a well in the dry ingredients and stir wet ingredients into the dry ingredients until combined.
• Fold in goat cheese, parmesan cheese, olives, bacon, scallions, chili, thyme and rosemary. Scrape batter into the prepared loaf pan and smooth surface.
• Bake until golden on top and a skewer inserted comes out clean, about 40-45 minutes. Let cool 15 minutes, run a knife around the cake, invert the pan to release. Let cool completely. Cut into slices and serve.

GOAT CHEESE, BACON AND OLIVE QUICK BREAD

Steps:

• Preheat the oven to 350°. Coat a 9-inch loaf pan with cooking spray; line the bottom with parchment paper. In a skillet, cook the bacon over moderate heat until crispy, 8 to 10 minutes. Drain on paper towels.
• In a bowl, whisk the flour with the baking powder, cayenne and salt. In another bowl, whisk the eggs with the buttermilk, olive oil and mustard. Make a well in the center of the dry ingredients and stir in the egg mixture until just combined. Fold in the goat cheese, Parmigiano, olives, bacon, scallions, chile and thyme. Scrape the batter into the prepared loaf pan and smooth the surface.
• Bake the bread until golden on top and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 15 minutes, then run a knife around the loaf to loosen it from the pan. Invert onto a plate and let cool completely. Cut the loaf into thick slices and serve.

SAVORY ROSEMARY GOAT CHEESE QUICK BREAD

Steps:

• Heat the oven to 350 degrees F. Butter a 9-inch loaf pan.
• Place the egg in a medium bowl; whisk in the milk and 4 tablespoons butter. (It's okay if there are still small chunks of butter remaining after whisking.)
• In a large bowl, mix together the flours, baking powder, rosemary and salt with a fork. Add the egg mixture and stir with a wooden spoon just until combined. Sprinkle the raisins and goat cheese over the batter; gently fold in with just 2 or 3 strokes.
• Pour into the prepared pan and bake until a toothpick inserted into the middle of the bread comes out clean, 50 to 55 minutes. Cool slightly, and slice.

QUICK AND EASY FRIED GOAT CHEESE

Steps:

• Mix the bread crumbs and grated cheese in a bowl.
• Dip the cheese slices into the eggs, and then into the breadcrumb mixture.
• Refrigerate for 1 hour.
• Deep fry for about two minutes, or until the outside is golden.
• Enjoy!

QUICK AVOCADO GOAT CHEESE DIP

Steps:

• In a medium bowl, combine first seven ingredients. Mash with a fork until well combined. Stir in onion. Serve with tortilla chips, crackers, etc.

QUICK AVOCADO GOAT CHEESE DIP

Steps:

• In a medium bowl, combine first seven ingredients.
• Mash with a fork until well combined.
• Stir in onion.
• Serve with tortilla chips, crackers, etc.

QUICK AND DELICIOUS GOAT CHEESE SALAD

Steps:

• In a salad bowl, place greens, cranberries, walnuts, and dressing, and mix gently.
• With a spoon, break up the goat cheese into uneven chunks on top of the salad.
• Serving Suggestions:.
• Enjoy as part of a meal with grilled fish and a blush wine
• Eat as a light dinner with a cup of warm tea.
• Makes for a beautiful presentation when entertaining guests.

GOAT CHEESE AND FIG QUICK BREAD

Steps:

• Center a rack in oven and heat oven to 350 degrees. Coat an 8" - 9" loaf pan with baking spray.
• Cut goat cheese into 1/2 inch pieces and refrigerate.
• Toss figs, parsley, rosemary and thyme together.
• Whisk together flour, baking powder, salt and pepper.
• In in medium bowl whisk together eggs until blended, then whisk in milk, oil and honey.
• Pour the wet ingredients over the flour mixture and using a sturdy spatula, stir until the dough is almost blended. There will be still streaks of flour. Scatter figs and herbs over batter and then cover with the goat cheese. Grate zest of clementine over dough. Using as few strokes as possible, stir everything together to just blend.
• Scrape dough into the loaf pan and use the spatula to poke the dough into the corners and to even the bumpy top.
• Bake for 35-38 minutes until top is golden, the cake has started to pull away from the sides of the pan and a tester inserted into the center comes out clean.
• Unmold the bread onto a rack right side up to cool or serve warm. Bread will keep at room temperature for 1-2 days.

SAVORY ROSEMARY GOAT CHEESE QUICK BREAD

Steps:

• Heat the oven to 350 degrees F. Butter a 9-inch loaf pan.Place the egg in a medium bowl; whisk in the milk and 4 tablespoons butter. (It's okay if there are still small chunks of butter remaining after whisking.)In a large bowl, mix together the flours, baking powder, rosemary and salt with a fork. Add the egg mixture and stir with a wooden spoon just until combined. Sprinkle the raisins and goat cheese over the batter; gently fold in with just 2 or 3 strokes.Pour into the prepared pan and bake until a toothpick inserted into the middle of the bread comes out clean, 50 to 55 minutes. Cool slightly, and slice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.