Best 10 Arugula And Goat Cheese Tartine Recipes

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If you're looking for a delightful and easy-to-make dish, look no further than the arugula and goat cheese tartine. This delectable treat combines the peppery notes of arugula, the creamy richness of goat cheese, and the crispiness of a toasted bread base. Whether you're hosting a brunch, a light lunch, or a casual get-together, this tartine is sure to impress your guests with its vibrant flavors and elegant presentation.

Check out the recipes below so you can choose the best recipe for yourself!

ARUGULA AND GOAT CHEESE RAVIOLI



Arugula and Goat Cheese Ravioli image

Categories     Pasta Maker     Cheese     Citrus     Dairy     Egg     Garlic     Leafy Green     Pasta     Appetizer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (first course) servings

Number Of Ingredients 27

For Pasta Dough
2 cups cake flour (not self-rising)
1/2 cup all-purpose flour plus additional for kneading
4 large egg yolks
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 cup water
For filling
2 tablespoons unsalted butter
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon salt
3/4 teaspoon black pepper
1 lb arugula, trimmed
1 teaspoon finely grated fresh lemon zest
1/2 cup soft mild goat cheese (4 1/2 oz)
1/2 cup ricotta (preferably fresh; 4 1/2 oz)
For sauce
1/2 stick (1/4 cup) unsalted butter
1/3 cup pine nuts (1 1/2 oz)
1 tablespoon finely chopped garlic
1/2 teaspoon black pepper
1/4 teaspoon salt
2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup chopped arugula
Special Equipment
a pasta maker

Steps:

  • To make pasta dough in a food processor:
  • Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour (to make rolling easier).
  • To make dough by hand:
  • Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably wooden, and make a well in center. Add yolks, oil, salt, and water to well. With a fork, gently beat yolks, oil, and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough (it will be soft and sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
  • Make filling while dough stands:
  • Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.
  • Stir together arugula mixture and cheeses in a bowl.
  • Make ravioli:
  • Cut dough into 8 equal pieces. Cover 7 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.
  • Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
  • Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.
  • Make sauce:
  • Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)
  • Cook ravioli:
  • Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.
  • Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Repeat with remaining pasta, sauce, and arugula.

GOAT CHEESE AND ARUGULA OVER PENNE



Goat Cheese and Arugula over Penne image

This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.

Provided by Christine L.

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 25m

Yield 6

Number Of Ingredients 8

5 ½ ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
¼ cup olive oil
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon salt
8 ounces penne pasta

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente.
  • Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
  • Drain pasta, and toss with goat cheese mixture.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g

ARUGULA, TOMATO, AND GOAT-CHEESE TERRINE



Arugula, Tomato, and Goat-Cheese Terrine image

Provided by Martha Stewart

Categories     Dinner Recipes

Number Of Ingredients 11

2 heads garlic, separated into cloves, unpeeled
1/2 cup extra-virgin olive oil
6 medium yellow tomatoes
6 medium red tomatoes
2 cups arugula leaves
1 cup fresh basil leaves
1/4 cup milk
1 package (1/4 ounce) powdered gelatin
2 cups fresh goat cheese, crumbled (13 1/2 ounces)
1/4 cup freshly squeezed lime juice
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees. Place garlic on a piece of parchment paper -- lined aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose, and roast until soft, about 35 minutes. Remove from oven, and let cool. Peel, slice, and set aside.
  • Meanwhile, bring a large pot of water to a boil. Prepare an ice bath. Core tomatoes, and cut an X in the bottom of each. Working in batches, blanch tomatoes until skin begins to loosen at the X, about 15 seconds. Remove, and plunge into ice bath to cool; drain.
  • Peel tomatoes, and cut them into quarters. Place half of the red and half of the yellow tomatoes in a medium bowl for the salad. Add half of the sliced garlic, cover, and refrigerate.
  • Remove seeds and pulp from remaining tomatoes, leaving only the flesh. Measure 1/4 cup of the seeds and pulp; cover and refrigerate for salad dressing. Discard remaining pulp and seeds. In a medium bowl, combine seeded tomatoes and remaining garlic. Add 1 cup arugula and 1/2 cup basil, and stir to combine; set aside for terrine.
  • Place milk in a small saucepan, and sprinkle gelatin over it. Let stand for 5 minutes to soften. Bring milk to a simmer over low heat, whisking until gelatin has dissolved. Transfer to a medium bowl. Add goat cheese, and whisk until well blended.
  • Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap leaving a 4-inch overhang on long sides. Place 2 or 3 arugula leaves lengthwise in prepared pan. Spread one-quarter of the goat-cheese mixture in the bottom of the pan. Cover with one-third of the reserved tomato mixture. Repeat layering twice. Top with remaining goat cheese. Fold plastic over terrine to cover. Refrigerate for at least 8 and up to 12 hours.
  • Right before serving, in a small bowl whisk remaining 7 tablespoons oil with lime juice and vinegar. Add reserved tomato pulp and seeds. Pour over reserved refrigerated tomatoes, and stir gently to coat. Coarsely chop the remaining 1 cup arugula and 1/2 cup basil, and add to salad, stirring gently to combine.
  • To serve: Peel back the plastic wrap from the terrine, and invert onto a cutting board. Remove plastic wrap, and discard. Cut terrine into eight 1-inch-thick slices. Transfer to plates, and serve immediately with salad.

ARUGULA AND GOAT CHEESE TARTINE



Arugula and Goat Cheese Tartine image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 4

6 slices good country white bread, crusts removed and toasted
4 ounces goat cheese
4 ounces baby arugula
2 medium tomatoes, sliced

Steps:

  • Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve.

GRILLED GOAT CHEESE & ARUGULA SANDWICHES



Grilled Goat Cheese & Arugula Sandwiches image

To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sun-dried tomato pesto
8 slices sourdough bread
1-1/2 cups roasted sweet red peppers, drained and patted dry
8 slices part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1 cup fresh arugula
1/4 cup butter, softened

Steps:

  • Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts :

ARUGULA AND GOAT CHEESE SALAD



Arugula and Goat Cheese Salad image

This recipe is from "Alive" Magazine. I used greengrapes instead of red - Red will be nicer but I had green on hand. The "Alive" recipe calls for 1/4 cup Hemp Hearts I didn't have any so omitted them. This is adifferent very enjoyable salad - The Grapes are a must that help blend all the flavors together

Provided by Bergy

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
3 tablespoons virgin olive oil
salt & pepper
10 ounces baby arugula, washed and dried
3/4 cup red seedless grapes
2 ounces plain goat cheese, crumbled
2 tablespoons capers, rinsed and dried

Steps:

  • Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
  • Place Arugula in a large bowl and toss with the dressing.
  • Divide between 4 plates.
  • Sprinkle grapes, cheese, cper & hemp heart over the arugula.
  • Serve.

ARUGULA, PEACH, AND GOAT CHEESE FLATBREAD RECIPE BY TASTY



Arugula, Peach, And Goat Cheese Flatbread Recipe by Tasty image

This colorful, flavor-packed flatbread makes a perfect lunch or light dinner. Try making it with local peaches when they're in season to really savor the flavors of summer.

Provided by Rachel Gaewski

Categories     Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

¾ cup warm water, plus 2 tablespoons
1 ½ teaspoons instant yeast
1 cup all purpose flour, plus more for dusting
1 cup whole wheat flour
1 ½ teaspoons kosher salt
1 teaspoon olive oil, plus more for brushing
2 ½ tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
¾ teaspoon kosher salt, divided
½ teaspoon black pepper
1 teaspoon balsamic vinegar
6 cups fresh arugula
2 medium peaches, thinly sliced
4 oz goat cheese, crumbled
2 tablespoons balsamic glaze

Steps:

  • Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  • Lightly dust a clean surface with flour, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  • Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  • Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, ½ teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
  • Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
  • Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
  • Add the arugula to a medium bowl, along with the caramelized onions, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt. Toss well.
  • Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 74 grams, Fat 17 grams, Fiber 8 grams, Protein 16 grams, Sugar 16 grams

ARUGULA (ROCKET) AND GOAT CHEESE TARTINE



Arugula (Rocket) and Goat Cheese Tartine image

This recipe is from the Barefoot Contessa. A very simple, yet tasty and elegant accompaniment for eggs or as an appetizer.

Provided by KelBel

Categories     Breakfast

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

6 slices good country white bread, crusts removed and toasted
4 ounces goat cheese
4 ounces baby arugula
2 medium tomatoes, sliced

Steps:

  • Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve.

Nutrition Facts : Calories 147.4, Fat 6.7, SaturatedFat 4.1, Cholesterol 14.9, Sodium 274.7, Carbohydrate 15.4, Fiber 1.4, Sugar 3, Protein 6.8

LINGUINE WITH CREAMY ARUGULA AND GOAT CHEESE



Linguine With Creamy Arugula and Goat Cheese image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 cup arugula, about one bunch or less
1/2 cup nonfat plain yogurt
1/2 cup reduced-fat ricotta
3 tablespoons reduced-fat goat cheese
1/8 teaspoon salt
Freshly ground black pepper to taste
8 ounces fresh eggless linguine

Steps:

  • Bring water to boil in covered pot for linguine.
  • Trim and wash arugula thoroughly. Dry thoroughly.
  • In food processor, blend yogurt, ricotta and goat cheese until creamy.
  • Add arugula to ricotta mixture and blend until arugula is thoroughly blended. Season with salt and pepper.
  • Cook linguine according to package directions.
  • When linguine is cooked, drain and top immediately with sauce.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 4 grams, Carbohydrate 92 grams, Fat 14 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 332 milligrams, Sugar 8 grams

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE



Avocado, Beet and Arugula Salad with Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Provided by Kat

Categories     Beet Salad

Time 25m

Yield 4

Number Of Ingredients 11

4 ounces goat cheese, softened
1 teaspoon dried basil
4 (1/2 inch thick) slices crusty bread
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to taste
¼ cup olive oil
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados - peeled, pitted and diced
⅓ cup chopped toasted hazelnuts

Steps:

  • Preheat broiler for high heat. Line a baking sheet with foil.
  • Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
  • Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
  • To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
  • Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g

Tips:

  • For a light and flaky crust, use a combination of all-purpose flour and almond flour.
  • If you don't have a tart pan, you can use a pie plate or a baking sheet.
  • If the arugula is too peppery for your taste, you can remove some of the stems.
  • To make the tart ahead of time, prepare the crust and filling according to the recipe instructions. Then, wrap the tart tightly in plastic wrap and refrigerate for up to 2 days. When ready to serve, bake the tart according to the recipe instructions.

Conclusion:

This arugula and goat cheese tartine is a delicious and easy-to-make appetizer or light meal. The combination of peppery arugula, creamy goat cheese, and sweet caramelized onions is sure to please everyone.

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