Goat-cheese

3 Easy Hor D’oeuvres For Your NYE Party

If you’re hosting a party this holiday season, throw away the sit-down dinner menu and whip up some easy and delicious appetizers to excite your guests. These recipes are also vegetarian-friendly!

RELATED: Make Your Own Cheese Platter

Onion and goat cheese tartlets

Makes 20

Ingredients

2 tbsp olive oil

4 red onions, thinly sliced

2 sprigs fresh thyme

3 sheets shortcrust pastry

3.5oz fresh goat’s cheese

Butter

Salt and pepper

Method
  1. Preheat oven to 350F (180C).
  2. Heat olive oil in a pot. Add the onions and thyme. Season with salt and pepper, cooking over medium heat and stirring frequently for 10-15 minutes. The onions on the bottom should become quite dark but not burnt – when it darkens, remove from heat and allow to sit for 3-5 mins for the onions on top to sweat and soften those underneath. Stir well, return to the heat and continue to cook for about 10 mins until the onions are completely soft and dark, golden brown, removing the pot from the heat occasionally to allow further softening. Adjust seasoning if necessary.
  3. To make the tart cups, lay pastry sheets on surface and cut into circles (2 inches diameter). Grease a muffin tray or tartlet cooking cups with butter. Fit pastry circles to cups. Bake for 10-12 minutes or until golden. Set aside to cool.
  4. Spoon equal amounts of caramelised onion into tartlets. Top with a small slice of goats cheese and garnish with thyme to serve.

Note: To speed things up, purchase pre-made tartlet cups from the supermarket.

Olive and sundried tomato crostini

Olive and sundried canapes

Makes 12
Ingredients
1 long baguette
4 oz crumbled feta cheese
4 oz cream cheese
2 garlic cloves
4 oz kalamata olives, pits removed
7 oz jar sun dried tomatoes
10 basil leaves chopped
Olive oil
Method
  1. Preheat the oven to 400F (200C)
  2. Combine cream cheese and feta in a mixer until smooth.
  3. Slice the bread into 1/4 inch slices, place on a baking tray and splash with olive oil. Toast in oven until golden.
  4. Put garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir into tapenade.
  5. Roughly spread the olive and tomato tapenade onto crostini and serve.

Smoked salmon on rye

Smoked salmon canapes

Makes approx. 24

Ingredients

1 loaf rye bread, lightly toasted

5 oz crème fraiche

5 oz light cream cheese

2 tbsp lemon juice

3 tbsp fresh chives, finely chopped

1 tbsp fresh dill, 1tbsp finely chopped

8 oz smoked salmon

Pinch of salt

Method

  1. Using a cookie cutter, cut out circles (1.5 inch diameter) from the lightly toasted rye bread. Alternatively you can cut into halves or quarters.
  2. Using an electric mixer, mix crème fraiche, cream cheese and lemon juice together until smooth. Fold through dill and chives, and add a pinch of salt. Using a teaspoon, dollop a small amount onto the rye toast.
  3. Slice smoked salmon into strips and roll up. Place one on top of each canape. Garnish with sprig of dill.

Images via seriouseats.com, garnishwithlemon.com, goodtoknow.co.uk

Crispy Goat’s Cheese Salad Recipe

Goat cheese, or chèvre, is high in flavor and low in fat. It is higher in calcium and protein than its brothers made from cows milk. This goat cheese salad is great to accompany a large meal for the family, or to enjoy on your lunch break.

RELATED: Brown Rice, Asparagus and Goat Cheese Salad Recipe

Ingredients

16 oz. Goat cheese

1/2 cup all-purpose flour

2 eggs, lightly beaten

1 cup bread crumbs

Olive oil for frying

4 cups of small-leafed greens (baby spinach leaves, arugula or loose leaf lettuce)

6 fresh figs, quartered

Salt and pepper

Method

  1. Using your hands, mould the goats cheese into tiny balls (no larger than half an inch in diameter). Put your flour in a small bowl, or on a plate, and roll the goats cheese balls, coating them evenly in the flour.
  2. Transfer your goats cheese balls to the lightly beaten eggs, coating them in the mixture.
  3. Next, pour your bread crumbs onto a plate or into a bowl, then cover your goats cheese balls in the crumbs.
  4. Heat oil in a small skillet on medium-high heat (you should only need to use around a 1/4 cup – you don’t want to deep fry the goats cheese, just crisp the bread crumbs on the outside.) Put the crumbed goats cheese balls in the frying pan and cook on all sides, rotating as required to cook evenly. You don’t want to deep fry the goats cheese, just crisp the bread crumbs on the outside. You can cook several balls at a time if you have the room, just make sure you always test one first. Once fried, transfer to paper towel on a plate and set aside.
  5. Put leafy greens and figs in a bowl. Add goats cheese balls and serve. Season with salt and pepper, if required.

Image via yuppiechef.com

Grilled Shrimp, Goat Cheese And Watermelon Salad

Next time you’re feeling hungry, try this quick and fresh recipe which is perfect for summer. Watermelon and goats cheese bring a unique taste of flavour to an otherwise conventional dish, but feel free to add any other fruits or vegetables if you like.

Serves 4

Ingredients

For the dressing:

2.5 tablespoons balsamic vinegar

1 teaspoon water

1 tablespoon chopped shallots

1/8th teaspoon salt

A pinch of fresh black pepper

2 tablespoons extra virgin olive oil

For the shrimp:

280g shelled and deveined large shrimp (or 24)

1 clove garlic (crushed)

Salt to taste

For the salad:

8 cups chopped romaine

4 cups diced watermelon

120g soft goat cheese

Method

  1. Using a small bowl, combine the vinegar, water, shallots, and season with salt and pepper to your taste. Add a touch of olive oil, then keep stirring until combined.
  2. It is best to cook the shrimp on a grill, so start off by soaking the sewers in water for 30 minutes so they don’t tear.
  3. Then season the shrimp with salt and mix with garlic for extra flavour. Thread the shrimp onto the skewers and cook for 2-3 minutes on each side.
  4. For the salad, prepare a large bowl and toss the romaine with the dressing. Then chop up the watermelon, goat cheese and finally add the shrimp when they have cooled down. Drizzle a touch of olive oil before serving.

Recipe and Image via Skinny Taste

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