Best 8 Baked Chevre With Watercress And Spinach Recipes

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Indulge in a culinary journey with our delightful baked chevre recipes, a symphony of flavors that will tantalize your taste buds. From the classic combination of chevre, watercress, and spinach to the unique fusion of chevre with sweet potatoes and thyme, each recipe offers a distinct experience. Embark on this gastronomic adventure and discover the versatility of chevre, transforming it into irresistible appetizers, main courses, and even a delectable dessert. Let your taste buds dance with joy as you explore these culinary wonders, where the tangy creaminess of chevre takes center stage, complemented by a chorus of fresh herbs, roasted vegetables, and sweet and savory accents. Prepare to be captivated by the symphony of textures and flavors that await you in these baked chevre recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND WATERCRESS SALAD WITH LIME VINAIGRETTE



Spinach and Watercress Salad with Lime Vinaigrette image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 7

1 bunch spinach, stems removed, washed and dried
2 bunches watercress, trimmed and washed
1 small red onion, julienned
1/2 cup olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

  • Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates.

BAKED CHEVRE WITH WATERCRESS AND SPINACH



Baked Chevre With Watercress And Spinach image

Provided by Molly O'Neill

Categories     appetizer

Time 1h20m

Yield Six appetizer servings

Number Of Ingredients 11

2 5-ounce logs of goat cheese, cut into thirds crosswise
3 tablespoons olive oil
1/2 cup dried fine bread crumbs, freshly made
2 tablespoons Sherry vinegar
2 cloves garlic, peeled and minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 small bunch spinach, cleaned and trimmed
1 bunch watercress, rinsed with stems removed
6 sun-dried tomatoes, thinly sliced

Steps:

  • Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
  • Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
  • Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
  • Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 347 milligrams, Sugar 2 grams, TransFat 0 grams

CHEESY SPINACH BAKE



Cheesy Spinach Bake image

This is the best spinach recipe I've ever tasted! It's cheesy and delicious. I use the leftovers--if there are any--to make small appetizer turnovers using phyllo dough. I'm often asked for the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 5

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup sour cream
1/2 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine all of the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly.

Nutrition Facts : Calories 309 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.

BAKED CHICKEN WITH WATERCRESS OR SPINACH SAUCE



Baked Chicken With Watercress or Spinach Sauce image

Make and share this Baked Chicken With Watercress or Spinach Sauce recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 red onion, finely sliced
3/4 cup white wine
7 ounces watercress or 7 ounces spinach
5 1/2 ounces cream cheese
2 tablespoons vegetable bouillon granules

Steps:

  • Preheat the oven to 400°F.
  • season the chicken breasts with salt and pepper and place in the bottom of an oven proof dish.
  • Cover with the sliced onion and pour over the white wine.
  • Cover with foil and bake in the oven for 20 minutes.
  • Place the watercress or spinach in a liquidizer.
  • When the chicken is cooked, drain off the cooking liquid onto the watercress or spinach.
  • Add the cream cheese to the liquid and blnd until smooth.
  • Pour the liquid into a saucepan and heat, seasoning to taste with the vegetable bouillon powder.
  • When the chicken is cooked, remove from the oven and slice.
  • place the sliced chicken on serving plates and coat with the sauce.
  • Serve with salad.

Nutrition Facts : Calories 319.5, Fat 15.1, SaturatedFat 9, Cholesterol 111.3, Sodium 215.6, Carbohydrate 5.6, Fiber 0.6, Sugar 1.8, Protein 31.6

CREAMY CHEDDAR AND SPINACH CASSEROLE



Creamy Cheddar and Spinach Casserole image

Broccoli or spinach casserole.

Provided by Teresa

Time 1h5m

Yield 10

Number Of Ingredients 15

butter-flavored cooking spray
3 tablespoons butter
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup grated sharp Cheddar cheese
1 cup mayonnaise
2 large eggs
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons lemon juice
½ teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup seasoned bread crumbs
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
  • Melt 3 tablespoons butter in a skillet over medium-low heat. Add onions and saute until translucent, 5 to 7 minutes. Transfer to a bowl.
  • Add spinach, condensed soup, Cheddar cheese, mayonnaise, eggs, Worcestershire sauce, lemon juice, seasoned salt, garlic powder, and pepper to the onions; stir to combine. Pour mixture into the prepared casserole. Sprinkle bread crumbs evenly over top and dot with remaining butter.
  • Bake in the preheated oven for 45 minutes.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 10.9 g, Cholesterol 72.8 mg, Fat 30.4 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 9.5 g, Sodium 644.7 mg, Sugar 2.1 g

SPINACH-AND-WATERCRESS DIP



Spinach-and-Watercress Dip image

Spinach-watercress dip becomes a handheld salad when scooped up by lettuce leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 pound spinach, tough stems discarded
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Greek yogurt
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
1 bunch watercress, coarsely chopped, plus small sprigs for garnish
Coarse salt and freshly ground pepper
8 ounces assorted heads baby lettuce, leaves separated, for serving

Steps:

  • Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
  • Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
  • Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.

SPINACH AND WATERCRESS IN CREAM



Spinach and Watercress in Cream image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 pound spinach in bulk or 1 10-ounce cellophane bag
1 bunch watercress
1/3 cup heavy cream
2 tablespoons butter
Salt and freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg

Steps:

  • Pick over the spinach and discard tough stems and blemished leaves. Rinse and drain well. There should be about 8 cups, loosely packed.
  • Cut off the tough ends of the watercress. Rinse and drain well. There should be about 3 1/2 cups, loosely packed.
  • Combine spinach, watercress, cream, butter, salt and a generous grinding of pepper in a saucepan. Sprinkle with nutmeg.
  • Cook, turning the greens in the sauce, about 5 minutes. Serve hot.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 0 grams

CHEVRE CHEESECAKE



Chevre Cheesecake image

A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!

Provided by MATHGOD

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 7h40m

Yield 12

Number Of Ingredients 9

7 ounces gluten-free gingersnap cookies, finely crushed
¼ cup margarine, melted
2 pounds chevre (soft goat cheese) at room temperature
1 ½ cups white sugar
4 eggs, room temperature
¾ cup coconut milk
8 ounces cultured coconut milk (coconut milk yogurt)
1 tablespoon gluten-free vanilla extract
¼ cup gluten-free all-purpose baking flour

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
  • Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
  • Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
  • Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 43.3 g, Cholesterol 114.3 mg, Fat 34.9 g, Fiber 1.5 g, Protein 19.9 g, SaturatedFat 20.1 g, Sodium 503.6 mg, Sugar 27.1 g

Tips:

  • To ensure that the goat cheese is evenly heated, bring it to room temperature before baking.
  • For a crispier texture, use a breadcrumb topping instead of panko.
  • If you don't have watercress, arugula or baby spinach can be used as a substitute.
  • For a more flavorful dish, use a mixture of herbs, such as thyme, rosemary, and oregano, in the panko topping.
  • Serve the baked goat cheese with a drizzle of honey or balsamic vinegar for an extra touch of sweetness or tanginess.

Conclusion:

Baked goat cheese with watercress and spinach is an easy and delicious appetizer or main course. It's perfect for a special occasion or a casual get-together. The creamy goat cheese pairs perfectly with the fresh herbs and spinach, and the panko topping adds a nice crunch. This dish is sure to please everyone at your table.

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