Best 12 Goat Cheese Croutons Recipes

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Indulge in the delightful symphony of flavors with our goat cheese croutons, an exquisite culinary creation that elevates any meal to a gourmet experience. These crispy and flavorful croutons are crafted from rustic bread, toasted to perfection, and infused with the tangy, creamy goodness of goat cheese. Experience a burst of savory delight with each bite, complemented by a medley of herbs and spices that tantalize your taste buds. Whether you sprinkle them over a crisp salad, savor them as a crunchy snack, or use them to add a touch of elegance to your favorite soup, our goat cheese croutons are sure to leave a lasting impression. Discover the art of culinary excellence with our curated collection of recipes, each offering a unique twist on this classic appetizer. From classic herb-infused croutons to variations featuring sun-dried tomatoes, bacon bits, and Parmesan cheese, our recipes cater to every palate. Embark on a culinary adventure and transform your meals into unforgettable occasions with our goat cheese croutons.

Let's cook with our recipes!

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS



Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons image

Categories     Soup/Stew     Cheese     Mushroom     Onion     Vegetarian     Dinner     Lunch     Goat Cheese     Fall     Winter     Anniversary     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
1 1/2 pounds onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
3 tablespoons Cognac or brandy
3 garlic cloves, minced
8 cups canned vegetable broth
1 cup dry white wine
18 1-inch-thick slices French-bread baguette, toasted
8 ounces soft fresh goat cheese, room temperature

Steps:

  • Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
  • Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
  • Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

MIXED GREENS WITH ROASTED CHERRY TOMATOES AND FRIED GOAT CHEESE CROUTONS



Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 cup cherry tomatoes, halved
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup pecans
6 to 8 cups mixed greens
1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices
1/4 cup champagne vinegar
1/4 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon country Dijon mustard
1 small shallot, finely chopped
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil
One 8-ounce log goat cheese
1/4 cup all-purpose flour
1 large egg, slightly beaten
3/4 cup panko breadcrumbs

Steps:

  • For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
  • Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
  • For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
  • For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
  • To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.

EASY GAZPACHO & GOAT CHEESE CROUTONS



Easy Gazpacho & Goat Cheese Croutons image

Provided by Ina Garten

Categories     appetizer

Time 4h20m

Yield 6 servings

Number Of Ingredients 14

2 (28-ounce) cans whole peeled tomatoes, drained
4 scallions
1/4 seedless cucumber, unpeeled and seeds removed
1 large red onion
6 garlic cloves
1/2 cup red wine vinegar
1/2 cup good olive oil, plus extra for toasts and drizzling
1/2 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 1/2 cups tomato juice, preferably Sacramento
Kosher salt and freshly ground black pepper
1 baguette
4 ounces garlic and herb goat cheese, such as Montrachet

Steps:

  • Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight.
  • When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.

ROASTED GARLIC SOUP WITH GOAT CHEESE CROUTONS



Roasted Garlic Soup with Goat Cheese Croutons image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 ounces pancetta, chopped
2 medium leeks, well rinsed in several changes of water and whites only finely chopped
2 medium leeks, well rinsed in several changes of water and whites only finely chopped
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 cup Roasted Garlic, recipe follows
1/4 cup dry white wine
3 1/2 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 loaf rustic Italian bread, cut into cubes
8 thinly sliced rounds French bread
1 clove garlic, halved
1/2 cup crumbled goat cheese
1 1/2 teaspoons extra virgin olive oil
Chopped chives, garnish
5 large heads of garlic (about 3/4 pound)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
  • To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  • Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

GOAT CHEESE CROUTONS



Goat Cheese Croutons image

Provided by Food Network

Number Of Ingredients 4

1 French baguette, sliced into 1/4-inch-thick rounds
Olive oil
4 ounces fresh goat cheese
Cracked black pepper

Steps:

  • Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;

BUTTERNUT-CORN CHOWDER WITH GOAT CHEESE CROUTONS



Butternut-Corn Chowder with Goat Cheese Croutons image

Provided by Lane Crowther

Categories     Soup/Stew     Blender     Dairy     Appetizer     Thanksgiving     Goat Cheese     Bacon     Corn     Hot Pepper     Butternut Squash     Fall     Simmer     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 11

4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
2 large eggs, beaten to blend
1/2 cup yellow cornmeal
4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
1 medium onion, chopped
1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 16-ounce bag frozen sweet white corn (unthawed)
2 tablespoons olive oil
2 teaspoons minced fresh sage

Steps:

  • Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
  • Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.
  • Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.

YELLOW TOMATO GAZPACHO WITH GOAT CHEESE CROUTONS



Yellow Tomato Gazpacho with Goat Cheese Croutons image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 clove garlic
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
1 bunch scallions (about 6), trimmed, white part only, chopped
1/4 cup extra virgin olive oil
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
Juice of 1 lemon
1/4 cup Champagne vinegar
12-inch piece baguette
Salt
3 ounces fresh goat-cheese log
1 cup cooked fresh yellow corn kernels (1 ear of corn)

Steps:

  • Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
  • Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
  • Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

FRISéE AND RADISH SALAD WITH GOAT CHEESE CROUTONS



Frisée and Radish Salad with Goat Cheese Croutons image

Categories     Salad     Leafy Green     Broil     Vegetarian     Quick & Easy     Goat Cheese     Radish     Spring     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons Sherry vinegar
2 teaspoons Dijon mustard
1 shallot or green onion, minced
1/3 cup olive oil
1 small head curly endive, torn into bite-size pieces
1 bunch radishes, trimmed, thinly sliced
12 1/2-inch-thick slices French bread baguette
Olive oil
4 ounces soft fresh goat cheese (such as Montrachet)

Steps:

  • Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
  • Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown. Cut each slice into quarters.
  • Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS



Yellow Tomato Soup with Goat Cheese Croutons image

Get your next dinner party off to an impressive start with this savory cream soup. Guests will love the roasted tomato flavor and crispy bread slices. If you make it in summer, try grilling the tomatoes instead.-Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 17

3 pounds yellow tomatoes, halved (about 9 medium)
2 tablespoons olive oil, divided
4 garlic cloves, minced, divided
1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 large onion, chopped
1 cup vegetable broth
1/2 cup milk
1/2 cup heavy whipping cream
CROUTONS:
12 slices French bread baguette (1/2 inch thick)
1 tablespoon olive oil
2 tablespoons prepared pesto
1/2 cup crumbled goat cheese
1 teaspoon pepper

Steps:

  • Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme. , Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended., In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). , Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.

Nutrition Facts : Calories 367 calories, Fat 25g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 870mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS



Yellow Tomato Soup With Goat Cheese Croutons image

From TOH magazine. I love tomato soup, goat cheese, and pesto--so this soup sounds like a hit to me! This was a runner-up in the "Prize Tomatoes" recipe contest; the original submitter suggests grilling the tomatoes in summer instead of roasting them.

Provided by Halcyon Eve

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs yellow tomatoes, halved and seeded (about 9 medium)
2 tablespoons olive oil, divided
4 garlic cloves, minced, divided
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
1 large onion, chopped
1 cup vegetable broth
1/2 cup milk
1/2 cup heavy whipping cream
12 slices baguette (1/2 inch thick)
1 tablespoon olive oil
2 tablespoons prepared basil pesto
1/2 cup crumbled goat cheese
1 teaspoon pepper

Steps:

  • Heat oven to 400°F.
  • Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
  • Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
  • Process tomatoes in a blender until pureed, in batches if needed. Set aside.
  • In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
  • Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil.
  • While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
  • To serve, ladle soup into bowls and top each serving with 2 croutons.

CROUTONS WITH SMOKED SALMON, GOAT CHEESE, MUSTARD AND DILL



CROUTONS WITH SMOKED SALMON, GOAT CHEESE, MUSTARD AND DILL image

Categories     Fish     Appetizer

Yield 12 pieces

Number Of Ingredients 10

2 tbls honey mustard
1 tbls Dijon mustard
1 tbls finely chopped red onion
1 tbls drained capers
2 tsp minced fresh dill or 1/4 tsp dillweed
12 3/8" thick diagonally cut French bread baguette slices
olive oil
4 oz goat cheese
3 oz thinly sliced smoked salmon
Fresh dill sprigs

Steps:

  • Preheat oven to 350. Blend first 5 ingredients in small bowl. Arrange bread on baking sheet. Brush lightly with oil. Bake until crisp, about 10 minutes. Cool. Can be made 6 hours ahead. Cover mustard mixture and croutons separately; let stand at room temperature. Spread croutons w/ goat cheese, then mustard mixture. Top with salmon. Garnish with dill, if desired.

PEPPERED GOAT CHEESE AND WALNUT CROUTONS



Peppered Goat Cheese and Walnut Croutons image

Categories     Food Processor     No-Cook     Quick & Easy     Goat Cheese     Walnut     Chill     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 4

1/2 cup walnuts, toasted lightly and cooled
2 teaspoons freshly ground black pepper
1 teaspoon salt
1/2 pound firm mild goat cheese, chilled well and cut into 1/4-inch cubes

Steps:

  • In a food processor grind fine the walnuts with the pepper and the salt and transfer the mixture to a shallow bowl. Working in small batches, roll the cheese cubes in the walnut mixture, coating them completely, and transfer them to a tray. The "croutons" keep, covered and chilled, for 3 days. Serve the "croutons" as a topping for tossed green or tomato salad.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your croutons.
  • Make sure your goat cheese is at room temperature before using it. This will help it spread more easily.
  • If you don't have a bread knife, you can use a serrated knife to cut the bread.
  • Be careful not to overcrowd the pan when cooking the croutons. This will prevent them from getting crispy.
  • Store the croutons in an airtight container at room temperature for up to 3 days.

Conclusion:

Goat cheese croutons are a delicious and versatile snack or side dish. They are easy to make and can be enjoyed on their own or with your favorite soup, salad, or dip. So next time you are looking for a quick and easy appetizer, give these goat cheese croutons a try!

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