Romas And Goats Roma Tomatoes With Goat Cheese Appetizers Recipes

PASTA WITH FRESH TOMATOES AND GOAT CHEESE

Pasta With Fresh Tomatoes and Goat Cheese image

This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

Provided by Ali Slagle

Categories dinner, easy, lunch, quick, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
2 pounds very ripe tomatoes, coarsely chopped
1 teaspoon fresh thyme or oregano leaves
1/2 teaspoon red-pepper flakes, plus more as needed
2 ounces Parmesan cheese, coarsely grated, plus more as needed
1 pound fusilli or another spiral pasta
1 (4-ounce) log goat cheese, crumbled

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

GOAT CHEESE STUFFED TOMATOES

Goat Cheese Stuffed Tomatoes image

A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.

Provided by TIA9370

Categories Side Dish Vegetables Tomatoes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste

Steps:

Preheat the oven broiler.
Slice the tops off of the tomatoes and hollow out by removing the seeds.
In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Nutrition Facts : Calories 210 calories, Carbohydrate 10.4 g, Cholesterol 22.4 mg, Fat 15.8 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 291.8 mg, Sugar 5.8 g

ROMAS AND GOATS (ROMA TOMATOES WITH GOAT CHEESE APPETIZERS)

Romas and Goats (Roma Tomatoes With Goat Cheese Appetizers) image

I got this recipe from my favorite cookbook from Coastal Living. They are just as delicious as they are beautiful! I will make sure to take pictures the next I make these. They are a great addition to any appetizer party, wine tasting, whatever!

Provided by carolinajen4

Categories Vegetable

Time 28m

Yield 24 halves, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup panko breadcrumbs (Japanese breadcrumbs, may substitute toasted fresh breadcrumbs)
1 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/3 cup butter, melted
11 ounces goat cheese, softened
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
12 small plum tomatoes (Roma)
pesto sauce

Steps:

Stir together first 5 ingredients in a shallow dish. Stir in butter; set aside.
Combine goat cheese, pepper, and salt in a small bowl.
Cut tomatoes in half horizontally; trim a small amount from rounded edges, if necessary, so halves will stand upright. Remove seeds and pulp. Spoon about 2 teaspoons goat cheese mixture into each half.
Dip tomato halves, upside down, in breadcrumb mixture, coating cut edges generously. Place right side up on an ungreased baking sheet.
Bake at 400 degrees for 15-18 minutes or until lightly browned. Transfer tomatoes to serving platter. Drizzle with pesto.

Nutrition Facts : Calories 447.4, Fat 31.7, SaturatedFat 20.4, Cholesterol 82.8, Sodium 928.4, Carbohydrate 20.5, Fiber 2.5, Sugar 5.9, Protein 21.4

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