WHEAT BERRIES WITH STRAWBERRIES AND GOAT CHEESE
Provided by Giada De Laurentiis
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
- For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.
- Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
STRAWBERRY GOAT CHEESE BRUSCHETTA
The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
- Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
- Combine strawberries and thyme in a small bowl and set aside.
- Grill bread on the preheated grill until browned, about 3 minutes per side.
- Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 29.9 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 7.9 g
STRAWBERRY-GOAT CHEESE TARTINE
Enjoy this tartine for breakfast or a healthy snack. The strawberries are roasted to concentrate their flavors. Maple syrup enhances the fruit's natural sweetness, while olive oil adds healthy fats. Be sure to spoon on the juices leftover from roasting-they're not only delicious, they are full of nutrients like vitamin C. Extra roasted berries make an excellent topping for yogurt, oatmeal, and waffles.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. On a parchment-lined baking sheet, toss strawberries with maple syrup, oil, and salt. Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 45 minutes. Let cool slightly.
- Brush slices of toasted sourdough bread with more oil. Spread with goat cheese and top with roasted berries. Sprinkle with pepper and serve. Leftover berries can be refrigerated in an airtight container up to 5 days.
STRAWBERRY, FIG, AND GOAT CHEESE TARTS
Provided by Next Iron Chef All Star: Beau MacMillan
Categories dessert
Time 40m
Yield 40 miniature tarts
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Using a small ring mold just a little bit larger than the size of the figs, cut the pastry into 40 individual portions. Line up the puff pastry pieces on a baking sheet.
- Slice off the base end of the figs. Arrange a fig base in the center of each puff pastry round and reserve the remaining fig tops. In a small bowl, beat the eggs with a fork to make an egg wash. Brush the pastry with the egg wash and sprinkle with 1 tablespoon of the sugar. Bake until the puff pastry is crisp and golden brown, approximately 10 to 12 minutes. Remove the tarts from the oven and immediately put a teaspoon of goat cheese into the center of each tart to soften.
- Remove the stems from the fig tops. Cut the figs and strawberries into small slices, put them into a medium saucepan, and sprinkle with the remaining tablespoon of sugar. Cut the vanilla bean in half lengthwise. Using the back of a paring knife, scrape the seeds out of each half of the vanilla bean and add the seeds and the vanilla bean to the fig and strawberry mixture. Add the vinegar and clove. Put the pan over medium-low heat and cook until the fruit is warmed through. Remove the vanilla bean and discard.
- Arrange the tarts on serving platters and spoon a small amount of warm fruit compote over each tart. Garnish with micro greens and serve.
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