If you like goat cheese, be sure to try out these two delicious recipes from Rania Harris today!
Baked Goat Cheese with Caramelized Onions and Figs
- 2 pounds goat cheese
- ¼ cup olive oil
- 2 large Spanish onions, thinly sliced
- 10 garlic cloves, crushed
- 3 rosemary sprigs
- Sea salt and freshly ground black pepper to taste
- ¼ cup dry sherry
- 12 – 16 fresh figs – halved
- 2 sliced baguettes
Preheat the oven to 350 degrees.
Crumble the goat cheese into an oven safe dish and set aside.
Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Add the sherry to the pan and cook for a few minutes longer.
Spoon the caramelized onions over the goat cheese and then top with the fig halves, cut side up. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
Remove and serve immediately with sliced baguettes
Prosciutto, Fig and Goat Cheese Quesadillas
- 8 – 8-inch whole wheat soft tortillas
- 8 ounces (or more if desired) creamy goat cheese – softened
- 4 ounces thinly sliced prosciutto – julienned
- 8 fresh figs, sliced
- Olive oil for brushing quesadillas
- ½ cup fig preserves
Lay out 8 tortillas; spread each evenly with the goat cheese. Top evenly with prosciutto and figs and then fold each in half, to create a half circle. Brush both side with olive oil.
Preheat stove top non-stick grill pan over medium high heat.
Grill quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula.
Platter the quesadillas and scatter arugula over for garnish
Serve hot with fig preserves on the side.
Serves: 8 as an hors d’oeuvre