Vegetable Pesto Salad With Warm Goat Cheese Toasts Recipes

Steps:

• Preheat oven to 425 degrees. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.)
• Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 teaspoon pesto. Serve warm.

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Steps:

• Light a grill.
• Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
• Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
• Peel the charred skin from the jalapeño, cut it in half and discard the stem and seeds.
• Coarsely chop the jalapeño and put it in a blender.
• Peel the bell peppers; coarsely chop them and transfer to a large bowl.
• Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
• Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
• Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
• Pour the dressing over the vegetables, toss well and season with salt and pepper.
• CRISPS:.
• Preheat the oven to 350°.
• Brush the bread with olive oil and bake for 7 minutes, until crisp.
• Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned
• Meanwhile, in a bowl, blend the goat cheese with the parsley, chives and thyme; season with salt and pepper.
• Rub the toasts with the garlic. Spread the goat cheese on top and serve warm or at room temperature.
• *MAKE AHEAD The vegetables can be grilled up to 6 hours ahead. Toss them with the dressing just before serving.**.

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

Steps:

• Preheat your oven to 400 degrees.
• Pour the drained diced tomatoes onto the center of an oven-safe serving dish (I like to use a glass pie dish). Place the goat cheese log on top of the tomatoes, then spread the pesto on top of the goat cheese.
• Place in oven and cook until goat cheese is warmed through and soft to the touch (about 15-20 minutes). Serve with crackers, Italian bread, pita chips, or whatever else you have available.

Steps:

• Cook beets: Place the beets in a small roasting dish, add water to a depth of about 1 inch and a generous pinch of salt. Cover tightly and bake at 375 degrees for about 1 hour, until beets can be pierced with a fork. (Alternatively, simmer beets on the stovetop for an hour in well-salted water.)
• Let cool slightly, then slip off skins while the beets are still warm. Cut beets into wedges and place in a small bowl. Beets may be cooked up to 2 days in advance.
• While the beets roast, make the vinaigrette: Place shallot and garlic in a small bowl or jar. Cover with vinegar and add a pinch of salt. Whisk in olive oil and add pepper.
• Prepare goat cheese: With a fork, stir herbs and lemon zest into goat cheese. Spread goat cheese mixture on baguette slices and set on a baking sheet. When ready to serve, bake until crisp and slightly browned, 10 minutes in a 375-degree oven or toaster oven. Toasts do not have to be piping hot when served.
• Whisk dressing and pour over beets, reserving 3 tablespoons. Add a pinch of salt and toss beets well. Leave to sit for a few minutes, then taste and adjust vinegar and salt - beets are notorious for needing more vinegar and salt.
• Thinly slice the fennel crosswise. Toss with a little salt and the reserved dressing. Arrange fennel on individual plates or a serving dish. Place dressed beets on fennel, then fluff fennel a bit. Garnish with goat cheese toasts and serve.