Prosciutto And Goat Cheese Timbales With Mixed Greens Recipes

THYME-SCENTED GOAT CHEESE WITH PROSCIUTTO AND SHALLOTS

Steps:

• 1. In small skillet heat oil over medium-high heat. Add shallots. Cook for 3 to 4 minutes or until browned. Add vinegar. Cook, uncovered, about 30 seconds or until slightly reduced. Set aside.
• 2. In small bowl combine goat cheese, milk, thyme, salt and pepper. Stir until soft and creamy.
• 3. Place one folded piece of prosciutto on each Keebler® Town House® Original cracker. Spoon about 1 teaspoon of goat cheese mixture on each. Top each with some of the shallot mixture.

PROSCIUTTO AND GOAT CHEESE TIMBALES WITH MIXED GREENS

Steps:

• Line six 2/3-cup ramekins with plastic wrap, leaving overhang. Line each ramekin with 2 slices prosciutto, overlapping in center and patching any holes with extra prosciutto. Stir goat cheese, cream cheese and 1/4 cup green onions in bowl until well blended. Season generously with pepper. Spoon into prepared ramekins, dividing equally. Fold prosciutto over to enclose. Fold plastic over to cover; press to compact. Chill overnight.
• Cook beans in medium pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain well. Pat dry. (Can be prepared 1 day ahead. Cover and chill.)
• Invert ramekins to release timbales. Peel off plastic. Heat 1 tablespoon oil in large skillet over medium heat. Add timbales, bottom side down. Cover; cook until cheese is just soft when top of timbale is pressed, about 5 minutes. Transfer to plate; let stand 1 hour to set up.
• Meanwhile, combine vinegar and shallots in small bowl. Slowly whisk in 1/2 cup oil. Season with salt and pepper.
• Combine greens, beans, 1/4 cup green onions and 2/3 cup dressing in large bowl; toss to coat. Divide salad among 6 plates. Top each with timbale. Drizzle some of remaining dressing over each.

GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA

Steps:

• For the Onions:
• Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
• Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
• Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
• If necessary, deglaze the pan with balsamic vinegar or water.
• Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
• For the Frittata:
• Preheat the oven to 350 degrees F.
• In a small bowl, add the eggs, milk, and salt and mix to combine.
• Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
• Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
• Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
• Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
• Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.

WARM GOAT-CHEESE TIMBALES

Steps:

• Make timbales:
• Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
• Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
• Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
• Prepare salad:
• Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
• Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.

PROSCIUTTO AND GOAT CHEESE STRATA

Steps:

• Spray baking dish with nonstick cooking spray.
• Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit.
• Arrange half of prosciutto evenly over bread. *Be sure to cut the prosciutto into strips or diced into squares. This will make it easier at serving time.
• Sprinkle half of goat cheese and half of provolone over bread.
• Sprinkle with half of green onions and half of basil.
• Top with second layer of bread, if using a 2nd layer.
• Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread.
• Cut remaining bread & crusts into 1/4-inch cubes. Sprinkle over top.
• Whisk eggs, milk, mustard, and salt in bowl. Season with pepper.
• Pour egg mixture over strata; press down on bread with spatula.
• Drizzle melted butter over strata.
• Cover and refrigerate overnight.
• NEXT DAY.
• Preheat oven to 350°F.
• Uncover strata and let stand at room temperature 30 -60 minutes.
• Bake uncovered until center is set and top is brown, about 1 hour.
• Serve with crispy prosciutto if desired. Recipe #496356.

MIXED GREENS WITH GOAT CHEESE

Steps:

• Place flour and almonds in separate shallow bowls. In another shallow bowl, beat egg and water. Cut each cheese log into six slices; roll in flour, then dip into egg mixture. Roll in almonds, pressing gently into cheese. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. , Divide salad greens among six plates; top each with two warm cheese slices. Drizzle with vinaigrette.

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
• In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.