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How To make Roasted Garlic with Fresh Thyme & Goat Cheese
4 Plump heads of garlic
3/4 c Defatted reduced-sodium
Chicken stock 8 Sprigs, up to ...
10 Sprigs fresh thyme
Salt & freshly ground black Pepper to taste 4 oz Log creamy goat cheese,
Cut into 4 portions 4 sl Lightly toasted sourdough or
Peasant bread Preheat oven to 400 degrees. With a sharp knife, cut off and discard the upper third of each garlic head, exposing the cloves. (Leave the skin intact below the cut.) Set the garlic heads, cut-side up, in a small baking dish or grating dish just large enough to hold them. Pour chicken stock over the garlic, add thyme sprigs and season lightly with salt and pepper. Cover the dish tightly with heavy-duty aluminum foil and bake for 1 hour, or until each clove is soft to the touch and the skin resembles lightly browned parchment. Serve the garlic with the cooking juices spooned over and pass goat cheese and bread separately. To eat, break off a piece of bread and spread with a small amount of cheese, then scoop out the garlic puree from one of the cloves with the tip of a knife and spread on top.
How To make Roasted Garlic with Fresh Thyme & Goat Cheese's Videos
THE BEST GARLIC BREAD OUT THERE | THE GOLDEN BALANCE
The Best Garlic Bread Out There????
1 loaf of bread
1 stick butter
1 head of garlic ( Slice the top off, cover in olive oil and foil, and bake at 400F for 1 hour)
1-2 Serrano peppers
4-5 Calabrian Chilis
1 tsp chili flakes
1 ounce Parmesan cheese
Cilantro or parsley to taste
2 ounce mozzarella cheese
This was seriously OUTSTANDING ????
#shorts
Roasted Tomato Bruschetta with Whipped Goat Cheese
INGREDIENTS :
4 plum tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and pepper
1 tablespoon fresh thyme, plus more for garnishing
8 ½ inch-thick slices baguette, cut diagonally
1 garlic clove
2 ounces rothcheese honey Chèvre goat cheese
How to Make Goat Cheese Profiteroles
Watch more Party Appetizers & Snack Foods videos:
Most people know profiteroles as a cream-filled dessert, but this recipe turns them into one truly tasty appetizer.
Step 1: Preheat oven
Preheat your oven to 350°.
Step 2: Combine the basic ingredients
Combine the basic ingredients. Add half a cup of water, half a cup of milk, and half a stick of butter to your pot and bring it to a boil.
Step 3: Add flour
Add half a cup of all-purpose flour to the pot.
Step 4: Stir
Stir vigorously with a wooden spoon until the flour has absorbed all the liquid.
Step 5: Remove pot from heat
Remove the pot from the heat. Keep stirring to allow steam to escape.
Step 6: Mix in eggs
Mix in four eggs.
Step 7: Spoon dough into pastry bag
Spoon the dough into a pastry bag.
Tip
If you don’t have a pastry bag, fill a self-sealing plastic bag and cut off one corner.
Step 8: Secure parchment paper
Secure the parchment paper to the sheet pan by putting a small dot of dough in the four corners of your pan and then laying the parchment paper in place.
Step 9: Pipe dough onto the paper
Pipe the dough onto the paper.
Step 10: Put the pan into the oven
Put the pan into the oven.
Step 11: Mix the filling
Mix the filling. Add 11 ounces of fresh goat cheese (at room temperature), about a quarter cup of roasted garlic, a teaspoon of chopped fresh thyme leaves, and a tablespoon of chopped fresh parsley to a bowl. Mix the ingredients together, using your spoon to crush the garlic. Add salt and pepper to taste.
Step 12: Spoon filling into pastry bag
Spoon the filling into a pastry bag.
Step 13: Remove profiteroles from oven
Remove the pan from the oven. Allow the profiteroles to cool for 10 minutes.
Step 14: Fill the profiteroles
Fill the profiteroles by inserting the tip of your pastry bag into the center of the profiterole and squeezing in your goat cheese filling.
Step 15: Serve and enjoy
Serve and enjoy!
Did You Know?
In 1998, bakers in Athens made a profiterole that weighed 4½ tons and required 1,800 eggs.
Roasted Tomato Grilled Cheese Sandwich Recipe
Grilled cheese sandwiches with gooey melted cheese, summer roasted tomatoes, fresh basil and crispy buttery bread slices. One of the best breakfast or lunch ideas for summer days.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4 sandwhiches
Roasted Tomatoes
9 oz (250g) cherry tomatoes, halved
2 garlic cloves, minced
1 tbsp (15ml) olive oil
1/2 tsp (2g) salt
Freshly ground black pepper
For the sandwhiches
1 1/2 cup (150g) cheddar cheese, grated
Butter, room temperature
Fresh basil leaves
8 bread slices
1. Prepare roasted tomatoes. Preheat oven to 375°F (190°C).
2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper.
3. Place tomatoes to a baking sheet and spread into an even layer.
4. Bake for 25-30 minutes until tomatoes are roasted.
5. Prepare the sandwiches. Heat a nonstick pan over medium high heat. Spread butter on the sides of the bread. With butter side down, top with cheddar cheese, roasted tomato and basil leaves. Top with the other slice of bread, butter side up.
6. Place the sandwich on the pan and cook until the bottom is golden brown, for about 3 minutes. Flip, press with a spatula and cook the other side until crispy, golden brown and cheese is melted.
7. Serve immediately.
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