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Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage

Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage


Ingredients

  • 2 Slices whole wheat bread
  • Fig jam
  • 1 Ounce fresh Laura Chenel Chevre
  • Small handful of pecans, lightly toasted (approx. 8 pecans)
  • 4 Fresh sage leaves
  • Vegetable oil (enough to fill a small pan to 1/4 inch)
  • Granulated sugar
  • Salt

Directions

Fry sage leaves in a few tablespoons of oil until golden crisp, not quite browned, around 2-3 minutes.

Sprinkle fried sage with a little salt and sugar and set aside.

Spread fig jam on both slices of bread. Crumble goat cheese on one side of bread.

Add pecans to the goat cheese side of the bread, pressing in to secure them, then crumble the fried sage on top of that.

Close the sandwich and grill in a hot pan until golden brown. (Note: Bread can also be toasted before assembling, if preferred.)


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Murray’s Cheese Shop’s Grilled Goat Cheese Sandwich with Pecans and Sage - Recipes

Italian Sausage & Potato Quiche Bites with Cheddar & Goat Cheese

2 tablespoons melted butter

½ cup Panko* bread crumbs

1 small potato, about 2 ounces, cooked, cooled and diced

1 link chicken sausage, pre-cooked, crumbled

3 medium green onion, thinly sliced

1 tablespoon finely chopped fresh basil

1 cup shredded Cheddar cheese

2 ounces goat cheese, crumbled

fresh ground black pepper

1. Place goat cheese in the freezer while you prepare the quiches - 10-15 minutes in the freezer will make it much easy to crumble later.

3. Generously spray 24 mini-muffin cups with cooking spray, then wipe with a paper towel to completely coat. Place a small amount of melted butter in each muffin cup (about 1/4 teaspoon)

4. Pat 1 rounded teaspoon of Panko in the bottom of each cup.

5. Beat eggs, half-and-half, and salt in medium bowl until blended. Add cheese, potato, Italian sausage and fresh basil mix well. Spoon evenly into the mini-muffin cups, about 1 tablespoon each. Remove goat cheese from freezer and divide evenly over the tops. Sprinkle generously with freshly ground black pepper.

6. Bake on lowest rack in 350°F oven until lightly browned and set, about 15-20 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups serve warm. Garnish with finely chopped fresh herbs, if desired.

Panko are a type of Japanese bread crumbs. They are very crisp and crunchy and are available nowadays at most grocers, ask if you can't find them. If you don't have any luck finding Panko, just use regular bread crumbs.


Watch the video: Murrays Cheese Makes The Best Grilled Cheese In NYC