Ile de France goat cheese

Olives

Olive oil

Thyme
Simply mix the goat cheese with chopped thyme and stuff into olives, drizzle with olive oil and enjoy.

Ingredients:

1 15 oz log of ile de france goat cheese
3/4 cup of seasoned bread crumbs
frech cracked black pepper
olive oil

Directions:

Slice goat cheese into rings or bite sized pieces. Marinate the cheese on a cookie sheet with olive oil overnight. On the next day preheat oven to 375 degrees. Dredge goat cheese into bread crumbs and season with cracked black pepper. Bake for 20- 25 minutes. Serve with garlic crostini or atop a leafy green salad.

Ingredients:

2 Tablespoons unsalted butter
3 cups thinly sliced shallots (about 9 large or 12 small shallots)
1 teaspoon sea salt
5 sprigs thyme
2 Tablespoons sherry vinegar
4 Tablespoons creme de cassis
1/4 cup red currants, fresh or frozen, or 2 tablespoons red currant jam or jelly
6-8 oz. goat cheese .  (At least 1 hour before serving, set the cheese out on the counter to ripen.)

Instructions:

Melt the butter in a large saute pan and spread the shallots over the bottom.  Sprinkle with salt.  Turn the heat to low and cook for 30 minutes, stirring occasionally.

Pull the leaves from the thyme and stir them into the carmelized shallots.  Remove from pan and set aside in a bowl.

Place the pan back on the stove, add the vinegar and turn heat to medium high.  Stir to deglaze the pan, and pour sauce over shallots.  Add the creme de cassis, a little at a time, to taste.  Allow the shallots to cool, then stir in the currants or currant jam.  If you are not serving dinner in the next hour, refrigerate.

Ingredients:

1 round of Ile de France Brie Cheese
3/4 cup coarsely chopped pecans
2 T. butter or margarine
2 T. brown sugar
2 tsp. jalepeno (or hot pepper) jelly
1 pkg. Pepperidge Farm Puff Pastry

1 egg

food coloring (optional)

Directions:

Preheat oven to 350 degrees. Over medium-low heat, combine pecans, butter, and brown sugar. Cook approximately 10 minutes–the sugar will be like a candy coating when cooled. Cool completely. Cut brie in half length-wise so you have two circles. Spread jalepeno pepper jelly on inside of brie and sprinkle on half the pecans. Place top of brie on bottom with jelly and pecans. Wrap whole piece in 1 puff pastry. Tuck under ends making sure there are no holes and place ends down in lightly greased pan. Decorate with extra puff pastry pieces. Brush with mixed egg and use egg-diluted food coloring to paint on accents. Bake at 350 for 20 minutes or until golden brown. Serve with crackers, baked pita. Decorate plate with the extra pecans and drizzle 2 tsps. melted jelly around rim. Serve and enjoy!

Ingredients
1 Tblsp. butter
6 oz. pecans-chopped
2 Tblsp. brown sugar
1 tsp. nutmeg
1 tsp. vanilla
4 Granny Smith apples-peeled and cored
juice of lemon
1 pint fresh strawberries-cleaned
1 Tblsp. strawberry jam
1/2 cup apple juice
1 tsp. cinnamon
6 oz. Ile De France Blue Brie-sliced in strips

Preparation
1. In medium skillet, heat butter, add pecans, toast 5 min., add brown sugar,nutmeg,
vanilla, toast additional 3 min., remove, let cool.
2. Turn oven to 375.
3. Place apples in medium glass casserole dish, squeeze lemon juice to prevent
from browning.
4. Puree strawberries in food processor, empty in small pot, add cinnamon, jam and
apple juice, heat to almost boil, then simmer 10-15 min.
5. Pour 1/2 sauce over apples, cover with foil, bake 12-15 min.
6. Remove from oven, let cool 3-5 min., take foil off, score apple into 4 or 8 wedges.
7. Fill cavities with Ile De France Brie.
8. Turn oven to broil, place apples under, broil 2-3 min.
9. To plate: pour sauce on bottom of plate, place apple on top, sprinkle pecan

Ile De France Goat Cheese (Original recipe: La Buchette), 6 oz, shredded
3 oz bacon bits
3 oz mixed nuts, chopped
1 lb of cantaloupe chunks

Take out two small bowls. Fill one with 1 1/2 oz chopped nuts. Put the bacon bits and the remaining 1 1/2 oz of chopped nuts in the second bowl. Set aside for the moment.

Now shred the goat cheese in a medium mixing bowl. Cut one end of the package, squeeze gently and press the goat cheese against a grater. Shredding the goat cheese will allow it to stick better to the cantaloupe.

Roll a chunk of cantaloupe in the shredded goat cheese. Repeat for the remaining cantaloupe.

One third of the cantaloupe bites will be served as is. The other two thirds of the goat cheese-cantaloupe chunks will be rolled in the nuts or the bacon-nut mixture.

This appetizer serves 6 to 8 people.

Salsa:
2 firm Fuyu persimmons, peeled and diced into 1/4-inch pieces
2 tsp fresh lime juice
4 large fresh basil leaves, chiffonaded (rolled and thinly sliced)
Salt and pepper to taste

Cheese:
1 (7 oz) wheel of Brie cheese
1 egg
1 cup panko breadcrumbs
3 tsp olive oil, divided

32 (approximately) table water crackers, or another neutral-tasting hors d’oeuvres cracker

Salsa:
Place the diced persimmon in a medium-sized bowl. Add lime juice and basil. Stir well. Season with salt and pepper to taste. Set the salsa aside for up to 2 hours.

Brie:
Cut the Brie cheese into 1/2-inch slices and then cut each slice into 2-3 squares (depending on the length of the slice). You should have about 32 squares of Brie. In a small bowl, beat the egg and, in a separate bowl, place the panko breadcrumbs. Dip each piece of Brie cheese into the egg, letting the excess drip off and then press into the breadcrumbs, ensuring that both sides of cheese is covered by breadcrumbs. Place on a plate and repeat the process with the remaining pieces of cheese. Cover and chill until ready to cook the cheese. This can be done up to 1 hour in advance.

Just before cooking the Brie, place the crackers on a serving platter. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add about 1/3 of the breaded Brie pieces to the pan. Cook for about 30 seconds to 1 minute, or until the bottoms of the cheese pieces are light golden brown. Using two forks, flip the pieces over and let the other side brown slightly, an additional 30 seconds to 1 minute. Immediately remove from the pan and place the Brie pieces on the crackers. Repeat with the remaining olive oil and breaded Brie pieces.

Read more...

Ingredients:
12 oz cooked, cubbed chicken
1/3 cup sun dried tomatoes
1/3 cup spinach
1 wheel Ile de France Brie cheese
plus regular size muffin pan, Pam style spray.
(Makes 24 appetizers)

Directions:
Push wrappers in greased muffin pan. Add 2-3 small pieces of cubbed chicken. Follow with sundried tomatoes and spinach in an alternating pattern (one sundried, one spinach).

Remove wax from brie and cut into 8 triangles. Slice each triangle into thirds, and place that third onto each appetizer.

Bake at 400 degrees for 10-12 minutes.

This recipe will posted on my blog, Confessions of a Psychotic Housewife, with step by step photos as well as links to the products on your website tomorrow.

Ingredients:

* 6 Arugula leaves, rinsed and patted dry
* 1 Roma tomato, sliced thinly
* 3 slices bacon
* 4 oz. Ile de France goat cheese
* Ground black pepper
* Toothpicks.

Directions:

1. Fry bacon until crispy. Set on paper towel to dry. Cut into 3-inch pieces.
2. Slice stem ends off of arugula leaves.
3. Generously spread goat cheese on outer 1/3 of arugula leaves (at wide end).
4. Place tomato slice on top of cheese on each leaf.
5. Sprinkle small amount of pepper atop tomato slices.
6. Place piece of bacon atop tomato slices.
7. Wrap arugula leaves over toppings, tuck underneath, and secure with toothpick.

6 Portobello Mushrooms, Cleaned and stems removed

1/2 of a large yellow onion , minced

6 oz of Ile De France Goat Cheese

10 oz package of frozen chopped spinach, thawed and drained

2 teaspoons of Salt, divided

1/2 teaspoon of pepper

1/2 cup panko bread crumbs

1/4 cup olive oil, divided

Preheat oven to 375 degrees. On a cookie sheet place all of the mushrooms, cap side down and drizzle with olive oil and season with salt and pepper. Flip the mushrooms over so the cap is up and repeat with the oil and salt and pepper. Bake for 10 minutes or until the mushrooms are almost tender.

While the Mushrooms are in the oven, heat 2 teaspoons of olive oil in a saute pan and cook the onions until they are just starting to caramelize. Add in the spinach and cook until the spinach has warmed through. Add in the goat cheese and 1 teaspoon of salt and stir to combine.

Remove the mushrooms from the oven and turn the oven to broil. Turn the mushrooms over so the gill side is up and place 2 tablespoons of filling onto the mushroom. Spread slightly so there is a even layer. Top each mushroom with 2 tablespoons of panko bread crumbs and drizzle the bread crumbs with olive oil. Broil for 1-2 minutes or until the bread crumbs are golden.

Serve warm and enjoy!