Roasted Spring Onion And Goat Cheese Eggs Recipes

ROASTED-SPRING-ONION AND GOAT-CHEESE EGGS

Steps:

• Preheat oven to 425 degrees. Toss onions with oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until caramelized and tender, about 15 minutes. Let cool completely, then roughly chop.
• In a bowl, beat together cheeses and butter. Fold in onions and chive blossoms. Season with salt.
• Line a rimmed baking sheet with parchment. Scoop 2 tablespoons cheese mixture; pat into a ball and transfer to sheet. Repeat with remaining cheese mixture. Refrigerate until firm, about 30 minutes. Lightly form each ball into an oval "egg." Refrigerate until firm, covered, at least 30 minutes and up to 3 days. When ready to serve, sprinkle each egg with peppercorns and garnish with more chive blossoms. Serve, with crackers.

ROASTED GOAT CHEESE WITH GARLIC

Steps:

• Place garlic and oil in a pie plate. Cover and bake at 350° for 30 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender and lightly browned. Add brown sugar; cook and stir until sugar is dissolved. Remove from the heat., Remove garlic from pie plate. Spread onion mixture in pie plate; top with cheese. Place garlic over cheese. Bake, uncovered, for 15-20 minutes or until cheese is melted. , Mash garlic mixture with a fork. Stir in the vinegar, salt and pepper. Transfer to a serving bowl; sprinkle with basil. Serve warm with French bread or crackers.

ROASTED RED PEPPERS STUFFED WITH GOAT CHEESE AND MONTEREY JACK

Steps:

• For the sauce:.
• Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
• Add garlic and cook for 1 minute.
• Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
• Season to taste with salt and pepper.
• Keep sauce warm over very low heat.
• For the roasted peppers:.
• Preheat your broiler.
• Place the whole peppers on a baking sheet covered with foil.
• Place them under the broiler, about 6 to 10 inches from the heat source.
• Turn the peppers frequently until the skin begins to blacken.
• Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
• When cool, wash off the blackened skin.
• Cut the tops off.
• Finishig Touch:.
• Mix cheeses together in a bowl.
• Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
• Put eggs into a shallow dish and season to taste with salt and pepper.
• Put flour and breadcrumbs into 2 separate dishes.
• Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
• Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
• Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
• Drain on paper towels.
• Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.