TOMATOES BROILED WITH GOAT CHEESE AND BASIL
This goes well with any meat or poultry or as part of a buffet or meatless meal. Seems a natural blend of flavours especially with the goat cheese! from The Lighthearted cookbook - Anne Lindsay
Provided by Derf2440
Categories Lunch/Snacks
Time 8m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Slice each tomatoe into about 4 thick slices.
- Arrange in single layer in shallow baking dish or microwave safe dish.
- Thinly slice goat cheese, arrange over tomatoes.
- Sprinkle with pepper to taste, then basil.
- Broil for 2 to 3 minutes or microwave on high 100% power for 2 minutes or until cheese melts.
Nutrition Facts : Calories 66.7, Fat 4.4, SaturatedFat 3, Cholesterol 11.2, Sodium 77.2, Carbohydrate 3.6, Fiber 1, Sugar 2.5, Protein 3.8
BROILED TOMATOES WITH GOAT CHEESE
Make and share this Broiled Tomatoes With Goat Cheese recipe from Food.com.
Provided by Fluffy
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice each tomato into 4 thick slices.
- Arrange in single layer in shallow baking dish.
- Thinly slice goat cheese.
- Arrange over tomatoes.
- Sprinkle with pepper to taste then basil.
- Broil for 2 to 3 minutes or microwave at high for 2 minutes or until cheese melts.
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 STUFFED TOMATOES
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
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
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