Baby Greens With White Cheddar Crisps And Cherry Tomatoes Recipes

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.

CHERRY TOMATO CRISP

Steps:

• Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
• In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

CHERRY TOMATO BITES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl. Spoon into tomatoes. Refrigerate until serving.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

MUSTARD GREENS WITH CHEDDAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over low heat. Add 2 bunches stemmed mustard greens and cook until wilted. Add 3/4 cup chicken broth and cook 15 to 20 minutes. Season with salt and pepper. Toss 1 chopped beefsteak tomato with olive oil and salt and pepper. Top the greens with the tomato and shaved cheddar.

MONTE CRISTOS WITH BABY GREENS

Steps:

• Preheat the oven to 350 degrees F. Spread 4 bread slices with the mustard and the other 4 with the preserves. Toss both cheeses in a bowl, then divide half the mixture among the mustard-covered bread. Top with the ham, then the remaining cheese and the preserves-covered bread. Press each sandwich slightly. Whisk the eggs, milk, 1/2 teaspoon salt and a few grinds of pepper in a baking dish.
• Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat until just starting to brown. Dip 2 sandwiches in the egg mixture, turning to coat. Let the excess drip off, then transfer to the hot skillet and cook until browned and crisp, about 2 minutes per side. Transfer the sandwiches to a rack set on a baking sheet. Wipe out the skillet, add the remaining 1 1/2 tablespoons butter and cook the remaining 2 sandwiches. Transfer to the rack, then transfer the baking sheet to the oven to melt the cheese completely, about 5 minutes.
• Meanwhile, toss the greens with the vinegar, a pinch of salt and a few grinds of pepper. Serve with the sandwiches.

CHERRY TOMATO CRISP

Steps:

• Preheat oven to 400 degrees F.
• Put the first 7 ingredients into a food processor bowl.
• Pulse until bread is very coarsely chopped, 4-6 times.
• Grease an 8 inch square baking dish and arrange the cherry tomatoes in a single layer.
• Sprinkle with the bread crumb mixture.
• Bake until crust is browned and tomatoes are tender, about 20 minutes.

GREEN TOMATO CRISP

Steps:

• Put chopped tomatoes in lightly oiled baking dish.
• Combine remaining ingredients and spread on top.
• Bake for 40 minutes at 350 degrees F.

BABY GREENS WITH WHITE CHEDDAR CRISPS AND CHERRY TOMATOES

Steps:

• Line rimmed baking sheet with parchment paper; set aside.
• In bowl, mix cheese with flour. Using 1/4 cup for each crisp and baking only 2 at a time, mound cheese mixture about 6 inches apart on prepared pan; pat to flatten slightly.
• Bake in centre of 350 oven until golden around edge; about 10 - 12 minutes, watching to prevent browning. Let stand on pan or rack for 1 minute. (Make ahead: Store in paper towel lined airtight container at room temperature for up to 2 days.
• Dressing: In small bowl, whisk oil, vinegar, salt and pepper; set aside.
• To serve: Combine greens, chives and chery tomatoes. Add enough dressing just to coat leaves. Shred fresh basil over leaves. Break cheddar crisps and serve around the greens.