Roasted Cherry Tomatoes And Goat Cheese Canapies Recipes

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ROASTED CHERRY TOMATOES WITH GOAT CHEESE

This salad may look fancy, but it is so simple and easy to make. It is a great way to use up a lot of cherry tomatoes you have in your fridge. It can be served at room temperature or chilled. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Free Of...

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6



Roasted Cherry Tomatoes With Goat Cheese image

Steps:

  • Preheat oven to 375ºF/180ºC degrees.
  • Place cherry tomatoes in an oven-proof shallow pan.
  • Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
  • Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
  • Transfer to a plate and top with goat cheese and basil leaves.
  • Infuse love and serve!

2 cups cherry tomatoes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoons goat cheese, crumbled
6 basil leaves, chiffonaded

ROASTED CHERRY TOMATOES

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 5



Roasted Cherry Tomatoes image

Steps:

  • Preheat the oven to 400 degrees.
  • Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
  • Transfer the tomatoes to a serving bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

4 pints cherry tomatoes, mixed sizes and colors
Good olive oil
Kosher salt and freshly ground black pepper
20 fresh basil leaves, cut into chiffonade
Sea salt or fleur de sel

ROASTED CHERRY TOMATOES

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 6



Roasted Cherry Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
  • Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

MIXED GREENS WITH ROASTED CHERRY TOMATOES AND FRIED GOAT CHEESE CROUTONS

Provided by Trisha Yearwood

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18



Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons image

Steps:

  • For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
  • Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
  • For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
  • For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
  • To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.

1 cup cherry tomatoes, halved
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup pecans
6 to 8 cups mixed greens
1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices
1/4 cup champagne vinegar
1/4 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon country Dijon mustard
1 small shallot, finely chopped
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil
One 8-ounce log goat cheese
1/4 cup all-purpose flour
1 large egg, slightly beaten
3/4 cup panko breadcrumbs

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE

Provided by Sara Moulton

Categories     Cheese     Pasta     Tomato     Side     Roast     Goat Cheese     Basil     Fall     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese image

Steps:

  • Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
  • Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
  • Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

2 pounds red and yellow cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
6 ounces fresh goat cheese
1 pound penne
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper to taste

OVEN-ROASTED TOMATOES WITH GOAT CHEESE AND HERBS

I love a good oven-roasted tomato, and stuffing them with creamy goat cheese and herbs takes them to the next level. Good as an appetizer or side dish!

Provided by under12parsecs

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9



Oven-Roasted Tomatoes With Goat Cheese and Herbs image

Steps:

  • Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
  • In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
  • Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.

12 medium tomatoes
1 2/3 lbs fresh goat cheese
1 large egg, lightly beaten
2 garlic cloves, minced
2 tablespoons basil, finely chopped
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1 -2 tablespoon balsamic vinegar, good quality

ROASTED CHERRY TOMATOES

This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!

Provided by Kristen M

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 8

Number Of Ingredients 5



Roasted Cherry Tomatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
  • Spread cherry tomatoes in an even layer on a rimmed baking sheet.
  • Roast until skins are slightly shriveled, 35 to 40 minutes.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g

¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

ROASTED CHERRY TOMATOES

Make and share this Roasted Cherry Tomatoes recipe from Food.com.

Provided by Skeeter

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Roasted Cherry Tomatoes image

Steps:

  • Heat oven to 400°F.
  • Combine all the ingredients except the basil in a roasting pan.
  • Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
  • Carefully transfer the tomatoes to a bowl and set aside.
  • Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.
  • Toss the tomatoes with the basil.
  • Drizzle some of the thickened balsamic sauce on each serving.

2 pints cherry tomatoes
3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup packed fresh basil leaf, torn if large

ROASTED CHERRY TOMATOES AND GOAT CHEESE CANAPIES

Number Of Ingredients 8



Roasted Cherry Tomatoes and Goat Cheese Canapies image

Steps:

  • Preheat oven to 400 degrees.
  • Wash and dry cherry tomatoes. Mix them in a bowl with olive oil and salt and pepper to taste. Put on a baking tray and bake for about 8 minutes, until skins split. Cool for 5 minutes.
  • Mix thinly sliced onion, goat cheese, and roasted cherry tomatoes. Mound in pastry shells or on rice crackers. Top with a fresh cherry tomato half. Sprinkle with parsley, if using.
  • Place on large plate to serve.

1 pint cherry or grape tomatoes
2 dashes salt and pepper
2 tablespoons olive oil (I use smoked)
1/4 cup red onion or green onions, thinly sliced
200 grams crumbled goat cheese
24 pieces frozen mini pastry shells or rice crackers
12 pieces cherry tomatoes, halved
1/2 cup fresh leaf Italian parsley, chopped (optional)

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