MIXED GREENS WITH ROASTED CHERRY TOMATOES AND FRIED GOAT CHEESE CROUTONS
Steps:
- For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
- Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
- For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
- For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
- To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.
CUCUMBER TOMATO SALAD WITH GOAT CHEESE
This Cucumber Tomato Salad is a refreshing spin on a classic lettuce-based salad. The addition of creamy goat cheese and black olives adds an unexpected creaminess and tang to this delicious summer staple.
Provided by Marina | Let the Baking Begin
Time 15m
Number Of Ingredients 8
Steps:
- Cut the cocktail cucumbers into 1/4 inch circles, tomatoes in half and the sweet onion to a small dice. Finely chop the dill as well.
- Combine all ingredients, including the goat cheese, black olives, olive oil and the salt in a bowl. Toss to combine. Taste and adjust the seasoning if needed.
Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 9 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 547 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
TOMATO AND GARLIC CROUTON SALAD
Steps:
- Preheat the oven to 400 degrees F.
- In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
- Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
- In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
- In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.
GOAT'S CHEESE CROûTON SALAD
A vegetarian treat that's perfect as a starter or light main course
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
- Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat's cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
- Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
- Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
- To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.
Nutrition Facts : Calories 651 calories, Fat 43.6 grams fat, SaturatedFat 12.9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 3.2 grams fiber, Protein 19.3 grams protein, Sodium 2.47 milligram of sodium
TOMATO AND GARLIC CROUTON SALAD
Recipe courtesy Brian Boitano 2009--Show: What Would Brian Boitano Make?Episode: Handyman Special. Brian was a skating Olymipic champion who loves to cook and now has his own show. He served this to get into a supper club. What a hoot to watch Brian make his dishes. This one caught my eye!
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
- Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
- In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
- In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.
Nutrition Facts : Calories 352, Fat 32.6, SaturatedFat 11.2, Cholesterol 45.2, Sodium 459.1, Carbohydrate 6.8, Fiber 2, Sugar 3, Protein 9.7
FRISéE AND RADISH SALAD WITH GOAT CHEESE CROUTONS
Categories Salad Leafy Green Broil Vegetarian Quick & Easy Goat Cheese Radish Spring Summer Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
- Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown. Cut each slice into quarters.
- Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.
HEIRLOOM TOMATO SALAD WITH CRUMBLED GOAT CHEESE
Either way, now is when I look for ways to make our heirloom tomatoes the star of any dish I use them in. That's the case with this dish. The tomatoes were firm and sweet, with just the hint of acidity from the lemon juice, countered by the tang of onion and the creaminess of the dressing and goat cheese crumbles. Nancy and I both went back for seconds and she finished off the leftovers the next day before I could even get home!
Provided by Scott Koeneman
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
- Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
- Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 17 g, Cholesterol 11.8 mg, Fat 4.8 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 3.1 g, Sodium 309.8 mg, Sugar 10.9 g
TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY
Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
- Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
- Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
- Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
- Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
- Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
- Serve the tomato soup topped with the grilled cheese croutons.
- Enjoy!
TOMATO AND CHIVE SALAD WITH GOAT CHEESE CROUTONS
Make and share this Tomato and Chive Salad With Goat Cheese Croutons recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Put the bread on a baking tray and bake for 10 minutes until crisp. Set aside.
- Cut the tough cores from the top of the tomatoes. Slice the tomatoes thinly. Put in a bowl with the chives. Whisk together the mustard, vinegar and olive oil. Season to taste and pour over the tomatoes. Mix and set aside.
- Preheat the broiler to medium-high. Beat the goat cheese with the marjoram and garlic. Add a little black pepper and spread onto the croutons. Return to their baking tray and drizzle with a little more olive oil before setting under the broiler. As soon as they are hot - about 2 minutes - remove.
- Distribute the tomato salad between 6 plates. Add the goat's cheese croutons and serve.
Nutrition Facts : Calories 545.8, Fat 27.2, SaturatedFat 8.5, Cholesterol 17.4, Sodium 462, Carbohydrate 55.6, Fiber 17.1, Sugar 15.2, Protein 30.3
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