Best 10 Goat Cheese Bites Recipes

SUN-DRIED TOMATO & GOAT CHEESE BITES

Steps:

• Separate each biscuit into two layers; press each into an ungreased miniature muffin cup., In a small bowl, combine the mayonnaise, goat cheese, tomatoes, onion and pesto sauce mix; place a scant 2 teaspoonfuls in each cup. Sprinkle with Parmesan cheese. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

PISTACHIO-GOAT CHEESE BITES

Steps:

• Toast nuts in small skillet over medium heat until fragrant, about 3 minutes; chop finely.
• Combine goat cheese and cream cheese in a medium bowl. Drop mixture by heaping teaspoons onto a parchment-lined baking sheet; refrigerate 15 minutes.
• Roll into balls, then roll in chopped nuts.
• Refrigerate, tightly covered, up to 1 day.

LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)

Steps:

• Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
• With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
• Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
• Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
• With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
• Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
• Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

SUN-DRIED TOMATO AND GOAT CHEESE SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
• Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes.
• Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

HERBED GOAT CHEESE BITES

Steps:

• Mash together with a fork the goat cheese, cream cheese, herbs, tomatoes, salt and pepper.
• Chill this mixture in the refrigerator for a while to make it easier to work with.
• Roll small scoops of the goat cheese mix in your hands to make smooth balls.
• Put the balls in a clean jar, and completely cover with the evoo. Store in the refrigerator for at least 1 day, to give the flavors time to develop.
• Serve on a cheese platter, or with baguette, crackers, crudites.
• The oil makes a wonderful addition to a salad dressing!

ROSEMARY GOAT CHEESE BITES

Steps:

• In a shallow bowl, toss pecans with cinnamon. In a small bowl, mix cheese and 3/4 teaspoon rosemary until blended. Shape mixture into 12 balls; roll in pecan mixture to coat. Flatten slightly into patties., If desired, serve patties with toasted baguette slices. Drizzle with honey and sprinkle with remaining rosemary.

GOAT CHEESE BITES

Steps:

• Toast pistachios in a small saute pan over medium heat until fragrant, about 3 minutes.
• In a medium bowl, combine goat cheese and cream cheese using a wooden spoon. Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture.
• Place peppercorns and pistachios each on two separate plates. Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios.

DATE GOAT CHEESE BASIL BITES

Steps:

• Mix goat cheese, honey, and basil together in a bowl until smooth and creamy; refrigerate for 20 minutes.
• Preheat toaster oven or oven to 400 degrees F (200 degrees C).
• Fill dates with goat cheese filling using a small spoon. Wrap each date with enough prosciutto to cover entire date and secure with a toothpick. Arrange on a baking sheet.
• Bake in the preheated toaster oven until prosciutto becomes crisp and caramelized, about 10 minutes. Flip each date and continue baking until crisp on top, about 5 more minutes.

EASY HOLIDAY GOAT CHEESE, POMEGRANATE AND ROSEMARY BITES

Steps:

• Top each crisp with a small dollop of softened goat cheese.
• Drop pomegranate seed halves on top of goat cheese.
• Lightly drizzle honey on top.
• Separate Rosemary into small pieces. Top to garnish.
• End with a pinch of black pepper or other spice to taste.
• Add each completed crisp to a holiday-themed plate or spread.
• Enjoy!

NUTTY GOAT CHEESE BITES

Steps:

• Pour chopped nuts into a bowl, and set aside. Spread each bread slice with approximately 1 tablespoon goat cheese. Dip into the pecans to thoroughly coat the cheese. Arrange on a plate, and push a grape half into the top of the cheese on each slice.