BALSAMIC-GOAT CHEESE GRILLED PLUMS
Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED VEGETABLES WITH GOAT CHEESE AND BALSAMIC GLAZE
What a wonderful way to enjoy your veggies! We've both roasted and grilled the vegetables at different occasions and they turn out deliciously either way. Enjoy!
Provided by Denise Lepard
Categories Other Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- 1. Wash and cut all vegetables and cut. Place in a large bowl, plastic Ziploc bag or vessel of choice.
- 2. Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
- 3. If grilling outside, preheat your grill to medium-low and brush grate with olive oil. Indoor grill, the same. Place vegetables on grill for 2-4 minutes each side, turn. If roasting in the oven, preheat oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat pan with olive oil and cook until each side has a nice golden brown color; turn.
- 4. While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
- 5. Arrange cooked veggies on a platter, top with goat cheese and drizzle balsamic vinegar over the top and nuts (optional).
- 6. Serve with crunchy bread, warm, soft pita/flat bread.
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