TOMATO & GOAT CHEESE CROSTATA
I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
- Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
- On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
GOAT CHEESE AND OLIVE-SUNDRIED TOMATO CROSTINI
Steps:
- HERBED GOAT CHEESE SPREAD In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed. Transfer spread to a Ziplock bag for quick and easy assembly. Spread will keep, refrigerated, up to 3 days. SUNDRIED TOMATO AND OLIVE TAPENADE Using food processor, using on/off turns, finely chop olives and tomatoes (but don't puree). Add olive oil, capers and oregano. Blend to coarse puree. Cover and refrigerate up to 3 days. Bring to room temp before serving. Skim extra oil before serving if there is a ton extra. Transfer spread to a Ziplock bag for quick and easy assembly. TOAST BAGUETTE AND ASSEMBLE Take goat cheese mixture out of the fridge and let it warm to room temperature (optional). Preheat oven to 350. Slice baguette into 1/2 inch slices and place on baking sheet. Brush the side up lightly with additional olive oil. Bake until golden 7-10 minutes. To make spreading easy, I keep both in Ziploc baggies and then just snip a little corner off the bottom to use like a pastry bag. Then you can just whip them out. Spread room temp goat cheese on toasts and top with room temp tapenade. You really don't want to toast these way ahead of time, best if made at the party. Enjoy!
SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SUNDRIED TOMATO, GOAT CHEESE CROSTINI
This is a personal favorite snack of mine. I had something close to this in Seattle but I have redone it to this.
Provided by Tara McCarter @grandmatarah
Categories Cheese Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Cut baugette in 1/2 inch thick slices. Once you have them arranged on cookie sheet, Rub garlic clove on bread rounds brush with olive oil. Heat in oven until just toasted. Take out of oven and cool to touch.
- Open goat cheese and spread on toast place sundried tomato on top of cheese. If you feel you need to reserve some olive oil for dipping, or you can drizzle some olive oil on top.
- Place on a pretty plate and enjoy!
GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI
Very tasty appetizer to serve before an Italian meal. The spread can be made several days in advance and kept refrigerated until ready to use.
Provided by Simply Chris
Categories Spreads
Time 20m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Slice the baguette into 1/4 thick slices.
- Brush the slices lightly with the olive oil.
- Place on a baking sheet and toast in a 425 oven until browned.
- Cool completely.
- Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
- On each crostini place a small basil leaf, or half a larger leaf.
- Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
- Arrange on a platter and garnish platter with additional basil.
Nutrition Facts : Calories 99.3, Fat 5.5, SaturatedFat 2, Cholesterol 6, Sodium 144, Carbohydrate 9.2, Fiber 0.6, Sugar 0.2, Protein 3.2
GOAT CHEESE AND SUN-DRIED TOMATOES CROSTINI
These rich treats are perfect with cocktails.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Dividing evenly, spread crostini with goat cheese; season with salt and pepper. Top with sundried tomatoes.
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