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
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!
ROASTED CHERRY TOMATOES
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.
ROASTED CHERRY TOMATOES
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.
MIXED GREENS WITH ROASTED CHERRY TOMATOES AND FRIED GOAT CHEESE CROUTONS
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.
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
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.
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
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.
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
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
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
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.
ROASTED CHERRY TOMATOES AND GOAT CHEESE CANAPIES
Number Of Ingredients 8
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.
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SLOW-ROASTED CHERRY TOMATO BRUSCHETTA - SOUTHERN LIVING
From southernliving.com
5/5 (1)Category Snack, Appetizer, Side Dish
- Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and 1/4 cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.
- Meanwhile, place baguette slices in a shallow baking pan, and drizzle with 1/4 cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining 1/4 cup oil, and sprinkle with basil leaves.
OVEN ROASTED CHERRY TOMATOES RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
5/5 (1)Total Time 25 minsCategory AppetizerCalories 271 per serving
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