Goat Cheese Turnovers With Tomato Coulis And Basil Puree Recipes

TOMATO BISQUE WITH FRESH GOAT CHEESE

Steps:

• Put oil in a large saucepan over medium-high heat. When it shimmers, add garlic and ginger and sauté until just fragrant, 1 to 2 minutes. Add onion and continue cooking until soft and translucent, about 5 minutes.
• Add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Using an immersion blender, purée soup until smooth. Add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. Ladle into bowls and serve.

GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
• Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
• Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.

GOAT CHEESE AND SPINACH TURNOVERS

Steps:

• Heat oil in large skillet over medium heat. Add onion and garlic and.
• saute 5 minutes. Increase heat to high. Add spinach and saute until.
• wilted, about 5 minutes. Drain spinach mixture, press to release all the liquid. Transfer to bowl,cool completely.
• Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
• taste with salt and pepper. Place 1 phyllo sheet down. Cut.
• lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling.
• at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,.
• form a triangle. Repeat, folding up length of pastry. Brush.
• with butter. Repeat with remaining pastry,butter and filling. Transfer.
• to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
• till golden, about 12 minutes. Cool slightly and serve.

GOAT CHEESE TURNOVERS WITH TOMATO COULIS AND BASIL PUREE

Steps:

• For the Tomato Coulis: In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes.
• Add garlic and cook for 1 minute longer before adding the tomatoes.
• Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.
• Serve warm with hot turnovers and basil puree.
• For the Basil Puree: Combine all ingredients in a blender and puree.
• Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance.
• Bring to room temperature before serving with Goat Cheese Turnovers with Tomato Coulis.
• For the Goat Cheese Turnovers: In a large skillet saute onions in 3 tablespoons of the olive oil until very soft, translucent and caramelized, stirring frequently, about 15 minutes.
• Set aside to cool.
• In a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese.
• Stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.
• On a large cutting board or counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square.
• Using a really sharp knife, trim edges so that they're straight, and cut pastry into 4 equal sized squares.
• Mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1side.
• Using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture.
• In a small bowl, lightly whisk the egg.
• Using a pastry brush, brush the edges of the pastry with the egg.
• Fold the unused corner of pastry over the goat cheese and onions and press edges with a fork to seal.
• Lightly brush the top of the turnover with egg wash, and then chill at least 10 minutes in the refrigerator.
• Preheat oven to 400 degrees F.
• When ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 minutes, or until pastry is golden brown and puffy.
• Serve warm or hot with warm Tomato Coulis and drizzle with Basil Puree.