ROMESCO DIP WITH GOAT CHEESE
Steps:
- Heat the olive oil in a small skillet over medium heat. When hot, add the garlic and tomato paste. Immediately remove from the heat and stir to melt the tomato paste into the oil. (It's okay if it doesn't come together completely.) Set aside and let cool slightly.
- Combine the red peppers, cherry peppers and brine, almonds, pepitas, vinegar, salt, paprika and cayenne in a food processor. Pour the tomato oil and garlic over top. Pulse a couple of times to combine the ingredients, then process until the mixture is smooth, about 1 minute. Add the parsley and process a few more seconds just to incorporate.
- Place the romesco in a serving bowl. Crumble the goat cheese over the top and serve with baked pita chips, tortilla chips, crudite or a combination of all three.
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, toss the pita triangles, oil and salt together. Divide between the prepared baking sheets. Bake until crisp, 12 to 15 minutes. Remove and let cool slightly before serving.
FIVE-MINUTE SALAD: GOAT CHEESE, HERB AND WHITE BEAN
Steps:
- Place greens into a large bowl. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Drizzle the dressing over the greens and toss. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with basil and serve.
Nutrition Facts : Calories 250 calorie, Fat 17 grams, SaturatedFat 6 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 10 grams
CORN SALAD WITH GOAT CHEESE
This is the perfect side for in season corn and doesn't require any cooking. Simply cut the corn kernels off the cob and let it sit in the vinaigrette before tossing with the rest of the ingredients. The kernels will soften slightly and absorb flavor from the vinaigrette.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.
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