BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
ROASTED TOMATO AND GOAT CHEESE SALAD
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in the 300 degree oven for 20 minutes or until the skins slip off easily. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with olive oil. Return the tomatoes to the oven to roast for an additional hour or until they take on a brilliant, burnished color.
- Meanwhile, slice the Montrachet log into 12 equal-size disks. Dredge each disk of goat cheese with flour then egg then seasoned bread crumbs. Heat a saute pan with 2 tablespoons of olive oil and quickly cook the cheese on both sides. When all the cheese has been cooked in this manner, divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
- Combine the remaining olive oil with the balsamic vinegar, toss the salad greens with the vinaigrette and place some salad alongside each serving of tomatoes and cheese.
HERB GARLIC BAKED GOAT CHEESE
Tangy goat cheese makes a simple but pretty cracker topper-especially when it's warm and topped with dried cranberries and garlic-infused oil.
Provided by Food Network Kitchen
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 1. In small saucepan heat oil over medium-high heat. Reduce heat to medium. Add garlic, rosemary, orange zest and red pepper. Cook, uncovered, for 3 to 5 minutes or until garlic is golden, stirring frequently.
- 2. Cut cheese into 8 even pieces. Place in 1-quart gratin dish or 9-inch pie plate. Sprinkle with cranberries. Pour garlic oil over top. Bake, uncovered, at 375 degrees F for 10 to 15 minutes or until cheese is warm. Serve warm with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil.
- Entwine Pairing: Chardonnay (rich, garlicky cheese gets tempered by the wine's apple notes)
- Nutrition Information:
- Serving Size: 1.5 oz. cheese mixture plus 4 crackers; Calories 250, Calories From Fat 160, Saturated Fat 9g, Trans Fat 0g, Total Fat 18g, Cholesterol 30mg, Sodium 300mg, Total Carbohydrates 13g, Sugars 4g, Dietary Fiber 1g, Protein 9g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 4%
SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS
Provided by Amanda Hesser
Categories dinner, salads and dressings
Time 20m
Yield Serves 4
Number Of Ingredients 22
Steps:
- In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
- In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
- Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
- Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
- Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
- Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 645 milligrams, Sugar 7 grams, TransFat 0 grams
TOMATO SALAD WITH GOAT CHEESE
Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!
Provided by KellyMac6
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
- Mix the dressing ingredients into an emulsion.
- Crumble the goat cheese onto the tomato slices.
- Season with salt and pepper to taste.
- Pour dressing on top lightly and add the chopped parsley or basil.
TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE
Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
- With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.
Nutrition Facts : Calories 139 g, Fat 12 g, Fiber 1 g, Protein 5 g
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- In a small, shallow bowl, mix the breadcrumbs with salt and pepper to taste. Add the water and work it in with your fingers to moisten the crumbs lightly. In another small, shallow bowl, beat the egg just until blended.
- Dip one flat surface of each goat cheese round in the egg, and then in breadcrumbs, patting the crumbs in place. Repeat on the other flat surface, leaving the sides of the rounds uncoated. Refrigerate the coated cheese rounds for about 15 minutes.
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