TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE
Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
- With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.
Nutrition Facts : Calories 139 g, Fat 12 g, Fiber 1 g, Protein 5 g
BABY TOMATO AND FRESH GOAT CHEESE SALAD
This is an early signature dish of my colleague Jonathan Waxman, who has been at the center of the contemporary American food scene since the early 1970s, when he worked at Chez Panisse in Berkeley and at Michael's in Los Angeles. Waxman now presides over Barbuto-he's "the bearded one"-in the far west Greenwich Village, where all- American inclinations meet simple Italian cooking, frequently in the wood- burning oven. Jonathan's cooking has always been defined by its clarity; there are times when I wonder how he has managed to make something as simple as a roasted chicken or a plate of beets seem so special. Top-quality ingredients in season and vigilant preparations are the answers-what I strive for in my own cooking. This dish is a classic example of the early wave of what was known as the New American Cooking-a movement, if not a revolution, now forty years old and counting. It also demonstrates that a new, even trendy, dish can endure and become a classic-if it has integrity. Nevertheless, you can improvise here. Change the herbs according to what you've got, and the oils for the dressing.
Provided by Liz Neumark
Yield serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Cut the tomatoes in half horizontally.
- Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.
BAKED GOAT CHEESE CAPRESE SALAD
This is one of the most amazing and easy cheese appetizers ever. It's got that texture that people love about goat cheese. Basil and tomato have a proven track record of being incredibly delicious with creamy cheeses, and this is no exception.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
- Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 4.1 g, Cholesterol 22.4 mg, Fat 15.5 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 6.8 g, Sodium 152.5 mg, Sugar 0.7 g
TOMATO SALAD WITH GOAT CHEESE
Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!
Provided by KellyMac6
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
- Mix the dressing ingredients into an emulsion.
- Crumble the goat cheese onto the tomato slices.
- Season with salt and pepper to taste.
- Pour dressing on top lightly and add the chopped parsley or basil.
ROASTED CHERRY TOMATOES WITH GOAT CHEESE
This salad may look fancy, but it is so simple and easy to make. It is a great way to use up a lot of cherry tomatoes you have in your fridge. It can be served at room temperature or chilled. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
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!
STEAK SALAD WITH GOAT CHEESE
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise.
- Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well.
- In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.
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