Time 20m Yield 16 servings. Number Of Ingredients 3 Steps:
Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.
Time 15m Yield 1 serving Number Of Ingredients 9 Steps:
Turn the oven to its broiler setting and position a rack in the middle of the oven. Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes. Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes. Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Preheat broiler. Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on. Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes. Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.
Number Of Ingredients 3 Steps:
Stir together all ingredients with salt and pepper to taste until smooth.
Yield Makes 16 Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.) Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 teaspoon pesto. Serve warm.
Time 25m Yield 2 dozen. Number Of Ingredients 8 Steps:
In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.
Time 10m Yield 3 cups, 48 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients together until smooth. Chill before using. Serve with crackers, if desired.
Time 15m Yield Makes 12 servings. Number Of Ingredients 4 Steps:
Spread toast slices with pesto; place on baking sheet. Top with tomatoes and cheese. Broil 2 to 3 min. or until cheese is melted.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Spread the desired amount of goat cheese into a shallow dish. Spread pesto over the top- just enough to coat it nicely. Sprinkle with pine nuts. Heat in 350 degree oven or microwave until heated through. Serve with crackers (Carrs are the best.).
Time 45m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto. In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top. Bake in preheated oven for 30 minutes, or until done.
More about “pesto goat cheese toasts recipes”
Time 15m Yield 12 Number Of Ingredients 4 Steps:
Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.
