Tag Archives: Goat Cheese

BEAN AND GOAT CHEESE SALAD

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    • 1 pound dried small white beans (Navy), picked over, soaked overnight in cold water and drained

    • 6 cups chicken stock

    • 3 carrots peeled and cut into ¼ inch dice

    • 2 bay leaves

    • 2 cloves garlic minced

    • 1 ½ T. grainy Dijon mustard

    • 1/3 cup fresh lemon juice

    • 1 ¼ cups olive oil

    • S & P to taste

    • 1 medium red onion chopped

    • 12 ounces Montrachet goat cheese crumbled

    • ½ cup pine nuts toasted

    • 1 bunch of parsley chopped

Place beans, chicken stock, carrots, and bay leaves in a large saucepan.  Heat to boiling, skimming off any foam that rises to the surface.  Reduce heat and
simmer uncovered just until the beans are tender (about 30 minutes).  Remove from heat and drain.  Meanwhile mix the garlic, mustard and lemon juice in a small bowl.  Whisk in the oil and season to taste with salt and pepper.
Toss the warm beans with the dressing.
Add the onion, goat cheese, pine nuts and parsley to the salad and toss
to combine well.  Serve at room temperature.  Makes 8-10 servings.

BAKED GOAT CHEESE SALAD

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  • 3 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 3 sprigs fresh oregano

  • ½ cup olive oil

  • 1 11 oz log of goat cheese

  • ½ t Dijon mustard

  • 3 T balsamic vinegar

  • ¼ t salt

  • ¼ t pepper

  • ½ cup fine bread crumbs

  • ½ head Bibb lettuce

  • 1 small head radicchio

Bring herbs and oil to boil.  Cool. Cut cheese into 8 slices and drizzle with oil mix.  Stand 30 minutes.  Pour oil in bowl.  Discard herbs.  Refrigerate cheese.  Wisk mustard, vinegar, salt and pepper with oil.  Bake 350 degrees for 10 minutes.  Toss greens with oil.  Top with warm cheese slices.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

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  • 4 boneless half chicken breasts

  • ½ cup goat cheese

  • 2 green onions, thinly sliced

  • 3 basil leaves shredded

  • Salt and pepper

  • 1 egg beaten

  • 1 cup dry bread crumbs

  • 2 T. unsalted butter, melted

  • ¼ cup unsalted butter

  • ½ pound mushrooms, sliced

  • ¼ cup dry white wine

  • 2/3 cup chicken broth

  • 4 T. unsalted butter

Pound chicken breasts to thickness of ¼ inch.  Combine cheese, onions and basil
in a small bowl.  Season with salt and pepper.
Spread cheese mixture lengthwise over half of each chicken piece (actually, I spread it evenly over the entire chicken piece).  Tuck short ends in.  Roll chicken up starting at one long side into tight cylinders.  Dip each cylinder in egg, allowing excess to drip into bowl. Roll in breadcrumbs.  These can be
prepared 4 hours ahead.  Place chicken in baking dish.  Drizzle 2 T. melted butter
over chicken and bake until cooked through.
About 20-25 minutes at 350 degree oven.

Melt ¼ cup butter in heqavy pan over medium heat.  Add mushrooms and sauté
until tender, about 8 minutes.  Add wine and boil 3 minutes.  Add stock and boil
until liquid is reduced by half, about 6 mintues.  Remove from heat and swirl in 4 T. of butter, 1 piece at a time.  Season with salt and pepper.  Cut baked chicken cylinders into ½ inch rounds.  Fan out on plates.  Serve immediately.  Pass sauce separately.  Serves 4.