Easy and Delicious Goat Cheese Appetizers

Be sure to make lots of these appetizers, because they tend to disappear fast!!

 

Sun Dried Tomato, Goat Cheese and Pesto Pinwheels

1 can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 package pesto or handmade pesto
1/4 cup shredded Parmesan cheese
1/8 cup chopped sundried tomatoes
6-8 ounces Montchevré crumbled goat cheese or fresh goat logs
1 garlic clove
1/4 kosher salt
Freshly ground pepper

Heat over to 375F.

In a small bowl mix goat cheese, garlic, salt and pepper.

Unroll dough onto work surface. Spread goat cheese over rectangle.  Spread a layer of pesto over the goat cheese.  Sprinkle with sundried tomatoes and then with the parmesan cheese.

Tightly roll the dough up and cut into slices.  Place cut side down on cookie sheet.

Bake 10-15 minutes or until golden brown.  Remove from cookie sheet.  Serve warm.

Goat Cheese, Blackberry and Pear Bites

4 oz. Montchevré goat cheese, room temperature
2 Tbl. honey
¼ tsp. nutmeg
1 tsp. lemon zest
2  Tbl. lemon juice
1 pear, peeled and chopped to size of peas
6 oz blackberries, fresh
2 packages of Phyllo dough cups, about 30

Preheat the oven to 350 degrees.  Cream the goat cheese, honey, nutmeg, zest, juice, and pear in a small mixing bowl until well combined.  Spoon a single tablespoon sized amount of the mixture into each Phyllo cup.  Place one blackberry in the center of each filled cup.  Place the filled cups on a baking sheet.  Bake at 350 degrees for 8 – 10 minutes, or until the mixture is slightly bubbly and the berries are just about to burst.  The pears will still be slightly crunchy for texture.

Baked Goat Cheese Crostinis

8 servings

INGREDIENTS:
2 logs (4 oz each) Montchevré goat cheese, cut into 1/2-inch slices
1/2 cup coarsely chopped dried figs
1/4 cup capers or pitted green olives, plus 1 teaspoon of juice from jar
2 tablespoons drained chopped roasted red bell peppers
3/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely chopped
2 1/2 teaspoons dried oregano leaves
1 teaspoon packed brown sugar
1 can (11 oz) Pillsbury® refrigerated crusty French loaf

DIRECTIONS:
In ungreased 8-inch square baking dish, place goat cheese rounds, figs, capers with juice and roasted peppers; set aside.

In medium bowl, beat olive oil, vinegar, garlic, oregano and brown sugar with whisk. Pour over goat cheese. Cover and refrigerate at least 1 hour but no longer than 3 days.

Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. Place loaf of dough, seam side down, on cookie sheet. Using sharp or serrated knife, cut 6 diagonal slashes (1/2 inch deep) on top.

Using pastry brush, generously brush seasoned oil from baking dish over loaf (being careful not to move cheese). Bake loaf 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 20 minutes. Cut ends off cooled loaf; cut loaf into 24 slices, about 1/2 inch thick; arrange slices on same cookie sheet.
Increase oven temperature to 425°F. Bake cheese uncovered 10 to 12 minutes or until cheese is softened and lightly browned. Cool 10 minutes.

Turn off oven. Place bread slices in oven to toast slightly while oven is still hot. Serve with cheese. Use remaining oil for dipping, if desired.

Baked Chèvre Crescents

1 package crescent roll dough
spaghetti sauce
Italian seasoning
Montchevré crumbled chèvre
Put two crescent triangles together to make a rectangle. Roll out and then cut into thirds.

Add spaghetti sauce and Italian seasoning, then top with Montchevré crumbled chèvre.

Roll up and bake at 350 degrees for about 15 minutes or until crescents look done.

…with thanks to adventuresinthekitchen.com, pillsbury.com, culinarycory.com, and easyappetizers.net