Warm Tomatoes With Fried Thyme And Goats Cheese Recipes

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BAKED TOMATOES WITH GOAT CHEESE



Baked Tomatoes with Goat Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

WARM GOAT CHEESE



Warm Goat Cheese image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 5

1 (11 ounce) log plain goat cheese
2 extra-large egg whites, beaten with 1 tablespoon water, for egg wash
Fresh bread crumbs
1 tablespoon olive oil
1 tablespoon unsalted butter

Steps:

  • Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
  • Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.

WARM GOAT-CHEESE TIMBALES



Warm Goat-Cheese Timbales image

Provided by Elsie Wollaston

Categories     Salad     Food Processor     Egg     Brunch     Bake     Goat Cheese     Spring     Lettuce     Ramekin     Gourmet     Canada

Yield Makes 6 (first-course) servings

Number Of Ingredients 14

For timbales
1/2 pound mild soft goat cheese
1/2 stick (1/4 cup) unsalted butter, softened
4 large eggs
4 large egg whites
2 tablespoons freshly grated parmesan
2 teaspoons chopped fresh thyme
For salad
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
3 tablespoons extra-virgin olive oil
3 ounces mesclun (6 cups)
Special Equipment
6 (5-ounce) ramekins

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.

ROASTED TOMATOES AND CHEESE WITH THYME



Roasted Tomatoes and Cheese with Thyme image

The oven does the work in this sweet, cheesy appetizer. Cherry tomatoes are roasted with fresh herbs and paired with a slightly nutty, creamy cheese. Serve with plenty of crusty bread or go all out South of France and serve with fougasse and tapenade.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1 1/2 pounds mixed small tomatoes, such as cocktail and cherry, bottoms slashed approximately 1/2 inch deep
5 thyme sprigs
Flaky sea salt, such as Maldon
8 ounces double- or triple- cream goat's-and-cow's-milk- blend cheese, such as Nettle Meadow Kunik (available at nettlemeadow.com)

Steps:

  • Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Combine oil, tomatoes, and thyme in a large ovenproof skillet. Roast (on pizza stone, if using) until tomatoes brown in places and release their juices, 25 to 30 minutes. Season with salt. Add cheese to skillet; return to oven and roast just until warmed through and very soft, about 5 minutes more. Serve immediately.

WARM GOAT CHEESE SANDWICHES



Warm Goat Cheese Sandwiches image

Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.

Provided by Alesa

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 4

1 (5 ounce) goat cheese, softened
½ cup basil pesto
¾ cup sun-dried tomatoes, softened and chopped
2 pita breads, cut in half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
  • Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g

GOAT CHEESE STUFFED TOMATOES



Goat Cheese Stuffed Tomatoes image

A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.

Provided by TIA9370

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 7

4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste

Steps:

  • Preheat the oven broiler.
  • Slice the tops off of the tomatoes and hollow out by removing the seeds.
  • In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
  • Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Nutrition Facts : Calories 210 calories, Carbohydrate 10.4 g, Cholesterol 22.4 mg, Fat 15.8 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 291.8 mg, Sugar 5.8 g

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE



Grilled Tomatoes Stuffed with Goat Cheese and Sage image

Categories     Onion     Tomato     Appetizer     Side     Low Carb     Vegetarian     Goat Cheese     Summer     Grill/Barbecue     Sage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium heirloom tomatoes

Steps:

  • Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
  • Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
  • Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

WARM TOMATOES WITH FRIED THYME AND GOAT'S CHEESE



Warm Tomatoes With Fried Thyme and Goat's Cheese image

I ate something like this at a restaurant once and LOVED it. I made this recipe from memory and still eat it all the time. Enjoy!

Provided by MountainMaster45

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/2-1 kg tomatoes
1 tablespoon olive oil (for frying)
2 tablespoons fresh olive oil, to be added at the end
salt or pepper
5 fresh thyme sprigs
300 -400 g soft goat's cheese (rounds)

Steps:

  • Heat olive oil and thyme sprigs in a frying pan on med heat. Let the olive oil absorb the flavor of the thyme, until the thyme starts to fry. Turn down the heat to low and slice the tomatoes into thick-ish slices (1cm slices) and add the tomatoes to the pan. Gently warm the tomatoes, careful not to actually cook them, about 5 minutes While the tomatoes are warming, add the chilled goat's cheese to a serving plate. When tomatoes are warm and not yet cooked (skins still attached), pour contents of pan over goat's cheese. Add some fresh olive oil, salt and pepper to taste. Enjoy with a fresh rustic baked baguette.

Nutrition Facts : Calories 385.5, Fat 32.8, SaturatedFat 16.9, Cholesterol 59.4, Sodium 393.4, Carbohydrate 6.8, Fiber 1.5, Sugar 5.2, Protein 17.3

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