Cherry Tomato Canapes With Goat Cheese And Caviar Recipes

HERBED GOAT CHEESE IN CHERRY-TOMATO CUPS

Steps:

• In a medium bowl, break up goat cheese using a fork; stir in milk. Add basil and chives; mix well. Season with salt and pepper. To serve, spoon 1 heaping teaspoon herbed goat cheese into each cherry tomato cup.

CHEESE AND SUN-DRIED TOMATO CANAPéS

Steps:

• Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
• Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.

CHERRY TOMATO AND CHEESE GALETTE

Steps:

• Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
• Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
• Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
• Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
• Preheat the oven to 425 degrees F (220 degrees C).
• Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
• Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
• Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
• Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
• Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

CHERRY AND GOAT CHEESE BRUSCHETTA

Steps:

• On a rimmed baking sheet, toss cherries with olive oil and a few fresh thyme sprigs; lightly season with salt. Bake at 425 degrees until the juices begin to caramelize, about 17 minutes.
• Spread goat cheese among slices of toasted rustic bread. Spoon on the fruit and serve.

ROASTED CHERRY TOMATOES WITH GOAT CHEESE

Steps:

• Preheat oven to 375ºF/180ºC degrees.
• Place cherry tomatoes in an oven-proof shallow pan.
• Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
• Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
• Transfer to a plate and top with goat cheese and basil leaves.
• Infuse love and serve!

GOAT'S CHEESE-STUFFED TOMATOES

Steps:

• Use a small, sharp knife to remove the tops from the cherry tomatoes, and reserve for serving. Using a small teaspoon, remove the seeds from the tomatoes. Trim the bases of the tomatoes so they sit flat.
• Combine the goat's cheese, single cream, toasted pine nuts and chopped basil leaves, then season. Spoon mixture inside each tomato and top with extra small basil leaves. Replace the reserved lids and serve.

FETTUCCINE WITH CHERRY TOMATOES, GOAT CHEESE, AND HERBS

Steps:

• In a kettle of boiling salted water cook the fettuccine until it is al dente. While the fettuccine is cooking, in a small saucepan heat the oil and the garlic over moderately low heat just until the mixture is hot and remove the pan from the heat. Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste. Divide the pasta between 2 plates and garnish it with the parsley sprigs.

CHERRY TOMATOES WITH CREAM AND CAVIAR

Steps:

• Remove any stems from the cherry tomatoes. Turn them stem-side down on a cutting board or other work surface. Carefully slice off the top third of each tomato, reserving these pieces for another use.
• Stir the sour cream or creme fraiche to make it smooth. Using a small spoon, dab a scant teaspoon of the cream carefully and neatly on the top of each tomato.
• Using the tip of a knife, place a tiny dab of the caviar on the cream. Arrange the tomatoes on a platter and serve, or refrigerate for up to one-half hour before serving.

GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES

Steps:

• Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
• Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
• Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

CHERRY TOMATO BOWL CANAPES

Steps:

• Wash and halve the cherry tomatoes, scooping the central watery seeded part out.
• Whip or beat the cream cheese with a fork to soften.
• Using a teaspoon, spoon the cream cheese into the centre of the tomato halves.
• Top with a few drops of pesto in the centre, making sure that the white of the cream cheese is still visible.
• Top each one with a pine nut (optional), and serve lined on a dish.

CHERRY TOMATO AND GOAT CHEESE TART

Steps:

• Make the pie crust. Sift the flour into a mixing bowl and using the tips of your fingers, work in the butter and the olive oil. Add the egg yolk, salt and water and mix together until the dough forms a ball (do not overwork the dough). Refrigerate for one hour.
• Roll out the dough and fit it into a 10-inch pie shell. Preheat the oven to 350 degrees.
• Make the filling. Combine the goat cheese and heavy cream in a saucepan and melt the cheese over moderate heat. Remove from heat and allow to cool slightly. Beat in the egg yolks with the garlic.
• Prebake the crust for five minutes. Pour in the goat-cheese mixture and bake until it is set (about 10 minutes). Remove from the oven and turn the heat up to 375 degrees.
• While the tart is still warm, arrange the tomatoes, alternating the colors, onto the custard. Sprinkle them with olive oil, rosemary, thyme and coarse salt and pepper. Put the tart back in the oven until the tomatoes are wrinkled (about 10 minutes). Cool and serve at room temperature. Do not refrigerate.