Goat Cheese and Fromage Blanc Recipes

Warm Goat Cheese Salad with Grilled Olive Bread
Quick and Easy Cheesecake

Warm Goat Cheese Salad with Grilled Olive Bread
The goat cheese must be coated and refrigerated at least one hour (and up to eight hours) before cooking.

Ingredients (serves 6) :
Vinaigrette
2 garlic cloves, peeled, halved
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh basil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard

Salad
1 cup panko (Japanese breadcrumbs)*
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 4-ounce logs soft fresh goat cheese, each halved crosswise, halves pressed to 1/2-inch thickness
2 large egg whites, lightly beaten until foamy

1 tablespoon olive oil

6 3/4-inch-thick slices olive bread
Additional olive oil

2 5-ounce packages mixed baby greens

Preparation

For vinaigrette :
Place garlic and oil in small glass measuring cup or ramekin. Cover tightly with plastic wrap and microwave 30 seconds. Transfer garlic to small bowl. Reserve oil. Using fork, coarsely mash garlic. Add basil, vinegar, and mustard to mashed garlic. Whisk until smooth. Gradually whisk in reserved garlic oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature and re-whisk before using.)

For salad :
Mix first 6 ingredients in medium bowl to blend. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

Prepare barbecue (medium-high heat). Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.

Brush bread slices on both sides with olive oil. Grill until beginning to toast, about 3 minutes per side. Transfer to plate.

Place greens in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper. Divide salad among 6 plates. Top each with 1 cheese round and 1 slice grilled bread. Drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve.

* Available at Asian markets and in the Asian foods section of some supermarkets.

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Quick and Easy Cheesecake
Preparation : 30 min
Cooking : 50-55 min

Ingredients (for 8 people) :
Crust :
- 9 oz of graham crackers
- 3/4 cup of melted butter
- 1/2 tablespoon of grated nutmeg (if one likes)

Trimming :
- 1 lb of soft white cheese (cream cheese)
- 3/4 cup of sugar
- 2 tablespoons of flour
- 3 eggs
- 1 cup of half and half cream
- flavour of choice (1 teaspoon of orange or vanilla extract or piece of lemon peel...)

Directions :
Preheat the oven to 350°F.
Line a cake pan (23 cm in diameter) with buttered greaseproof paper.
Ideally, the bottom of the mould must be removable, if not, to leave extra paper on the side to help take it out.

Mix the crackers, nutmeg and the melted butter together.
Paper the bottom of the mold of this mixture while packing in well with the back of a spoon.
Put in the refrigerator.

Beat the cheese with the whip until it is smooth, and then add the sugar and the flour, then the eggs one by one.
Add then the cream and the flavour of choice.
Pour on the crust (if the crust "exceeds" cream, remove the surplus with the spoon, it is likely to burn).
Cook for 50-55 min until it is firm to the touch.

Let it cool, unmold it and serve cool.
Make squares on the top with the point of a knife.
Paint the top with the egg yolk.
Cook at 425°F for 30 min.

You can eat it warm or cold.

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