Best 6 Beans And Greens Bruschetta With Broiled Goat Cheese Recipes

BIG LEAFY GREEN SALAD WITH GOAT CHEESE TARTS

Steps:

• For the dough: In a food processor, pulse to combine the flour and salt. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers. Add more ice water, 1 teaspoon at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.
• For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper. Shake to mix the dressing and chill until ready to use. Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine.
• For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Toss the tomatoes with the oil, onions and some salt and pepper, then set aside.
• On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet, then fold and crimp the edges.
• Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 teaspoon water. Brush the egg wash around the tart edges.
• Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes. Cut into squares to serve with the salad.

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA

Steps:

• Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
• Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
• Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
• Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
• Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
• Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.

GOAT CHEESE AND LIMA BEAN BRUSCHETTA

Steps:

• Preheat oven to 350 degrees. Place bread slices on a baking pan. Toast until tops are golden brown, about 10 minutes. Turn, and toast until golden brown on other side, 10 minutes more.
• Remove the baking pan from the oven. Spread goat cheese over each slice of bread.
• Bring a small pot of salted water to a boil, and prepare an ice bath. Add lima beans to the boiling water, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer beans to ice bath, and let cool. Drain beans in a colander.
• Arrange beans on the bruschetta. Sprinkle with thyme and pepper; serve.

GOAT CHEESE AND WHITE BEAN BRUSCHETTA

Steps:

• Preheat oven to 375 degree Fahrenheit.
• In a medium sized mixing bowl, combine the beans, tomatoes, basil, garlic, vinegar and 2 tbsps olive oil. Season with pepper to taste.
• Place bread on large baking sheet and brush with pastry brush using the remaining oil. Bake, watching closely, until bread is toasted and golden brown, about 8 to 10 minutes.
• Remove bread from the oven and spread the softened goat cheese over each slice. Top with tomato bean mixture.
• Serve immediately.

ROASTED GREEN BEANS WITH GOAT CHEESE AND HAZELNUTS RECIPE - (4.6/5)

Steps:

• Adjust oven rack to lowest position and heat oven to 475 degrees. Combine green beans, 1 1/2 tablespoons oil, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet. 2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting. 3. Meanwhile, combine garlic, orange zest, and remaining 1/4 cup oil in medium bowl and microwave until bubbling, about 1 minute; let steep for 1 minute. Whisk orange juice, lemon juice, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture. 4. Transfer green beans to bowl with dressing, add chives, and toss to combine. Transfer to serving platter and sprinkle with goat cheese and hazelnuts. Serve.

BROILED GOAT CHEESE TOASTS WITH MARINATED GREENS

Steps:

• Marinated greens:
• Trim off and discard the tough stems from the greens. Heat 1 tablespoon of the olive oil in a wide skillet or saucepan over medium-low heat. Add the garlic and red pepper flakes and stir for about 1 minute, until fragrant. Pile in the greens, in batches if necessary, and add a splash of water (you can also cover with a lid to compress them). Add a big pinch of salt and gently cook, stirring with tongs, until wilted and tender. Cooking times will vary depending on type of green, so watch and taste as you go. If cooking a combination of different greens, cook each type separately. Add a splash of water to the pan if it dries out.
• Transfer to a colander to drain and cool until safe to handle. Gently squeeze out excess liquid using your hands or a spatula or wooden spoon, pressing against the side of the colander. Coarsely chop the greens, then transfer them to a medium bowl and toss with the remaining 1 tablespoon olive oil and a few drops of lemon juice. Taste and add more lemon juice, red pepper flakes, or salt as needed. Store in an airtight container in the refrigerator; allow to come to room temperature before serving.
• Toasts:
• Preheat the broiler to high.
• Arrange the toasts on a baking sheet and brush both sides with olive oil. Transfer to the broiler and broil for 2 to 4 minutes, until lightly golden on the top. Flip the toasts. Smear each slice with about 2 teaspoons goat cheese, drizzle with a bit of olive oil, and return to the broiler. Broil, watching carefully, for just a minute or two, to heat through and lightly brown. Transfer to a serving platter and divide the greens on top. Zest the lemon over everything, sprinkle with a bit of flaky salt and black pepper, add a drizzle of olive oil, and serve while the toasts are still warm.