Goat Cheese And Sun Dried Tomato Orzo Recipes

TOMATO AND GOAT CHEESE ORZO

Steps:

• Boil the orzo in salted water until al dente, based on box directions. (About 7-8 minutes.) Drain the orzo, reserving one cup of pasta water. Mix cooked orzo with creamy goat cheese and set aside.
• If using Campari tomatoes, cut them into quarters. If using cherry tomatoes, cut them in half. Heat olive oil in a large saute pan over medium-high heat. Add tomatoes and a pinch of salt. Cook for about 5 minutes until tomatoes start to blister.
• Turn the heat down to medium. Stir in sliced shallots, and cook for 2-3 minutes until softened. Stir in garlic, and cook 1 minute.
• Stir in heavy cream, half of the chopped herbs, and a pinch of pepper. Cook until the cream thickens slightly, about 2-3 minutes.
• Spoon the goat cheese orzo directly into the pan, and add 1/4 cup of pasta water. Stir to mix it in completely with the tomato sauce, continually adding a splash of pasta water until it is as creamy as you like it. (I usually use about 1/2 cup of pasta water.)
• Turn off the heat from under the pan, and stir in the parmesan, remaining chopped herb, and the juice from the lemon wedges. Season with salt and pepper to taste.

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

SUN-DRIED TOMATO GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

GOAT CHEESE AND SUN-DRIED TOMATO ORZO

Steps:

• Heat butter in a medium saucepan over medium heat.
• Add orzo and cook 2-3 minutes, stirring constantly.
• Stir in water, Basil, Salt, Pepper and sun-dried tomatoes, bring to a boil.
• Reduce heat and simmer, stirring frequently, until liquid is absorbed, and orzo is done, about 15 minutes.
• While orzo is cooking, toast pine nuts in toaster oven, or lightly brown in saute pan.
• Remove orzo from heat, stir in cheese and pine nuts.

ONE POT ORZOTTO WITH GOAT CHEESE, SUN DRIED TOMATOES AND OLIVES

Steps:

• In a large deep skillet, heat 2 tablespoons of oil over medium-high heat. Sauté the chopped sundried tomatoes and olives gently in the oil until they start to get a little char, about 4 minutes. Then add the minced garlic, and sauté 30 seconds longer, just until fragrant.
• Toasting the orzo gives it an amazing, nutty flavor it won't have otherwise. Pour in the orzo, stir well to coat in the olive oil, and let cook for just under a minute until you can smell toasted wheat. This creates a base of really complex, savory Mediterranean flavors, even though our cooking liquid is going to be just plain water.
• Immediately pour in the water and scrape everything up. Season with salt and pepper, and lower the heat to medium-low. It should be simmering visibly but not aggressively.
• This will take about 18-20 minutes. Stir every so often to ensure nothing sticks to the bottom. If water is absorbing too fast, add more.
• Turn off the heat. Stir in the lemon juice, zest, and chopped fresh dill. Then add about 3/4 of the crumbled goat cheese, stirring until it melts. Toss the rest on top. Top in freshly cracked pepper, aleppo chili flakes if you want a kick, and even more dill if you want to get that dill freak on.

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

PASTA WITH SUN-DRIED TOMATOES, OLIVE, AND GOAT CHEESE

Steps:

• In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

GOAT CHEESE AND SUN-DRIED TOMATO TARTINES

Steps:

• Preheat oven to 350°F.
• Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
• Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
• Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
• Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.