Marinated Goat Cheese With Oven Roasted Tomatoes Food

OVEN-ROASTED TOMATOES WITH GOAT CHEESE AND HERBS

Steps:

• Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
• In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
• Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.

BAKED TOMATOES WITH GOAT CHEESE

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.

MARINATED PEPPERED GOAT CHEESE AND ROASTED TOMATOES

Steps:

• Preheat the oven to 300 degrees F.
• Peel the tomatoes, halve them the long way and remove the seeds.
• In a baking pan, place the tomatoes cut side down on a rack. Roast in the oven until the tomatoes have shriveled to about half their original size, 1 to 1 1/2 hours. Remove the pan from the oven and let the tomatoes cool.
• In a medium-size nonreactive bowl, combine the tomatoes, 1/4 cup of the olive oil, the vinegar, and salt and pepper to taste.
• Set aside but do not refrigerate.
• Divide the cheese into four portions and sprinkle with the cracked pepper.
• In a large shallow bowl or gratin dish, pour 1/2 cup olive oil over the cheese. Add more oil if this does not cover the cheese.
• Sprinkle with the chopped oregano and let sit for at least 2 hours, or up to 4 hours, at room temperature. (If you wish to make it a day in advance, then refrigerate the cheese in the oil. Remove from the refrigerator at least 2 hours before serving.).
• To assemble, carefully remove the cheese from the olive oil and place each piece on an individual plate.
• Drizzle with some of the olive oil in which the cheese was marinating. Place 4 pieces of tomato and 5-6 olives on each plate.
• Top with a sprig of oregano.
• You may assemble the plates up to 1 hour before serving and cover them tightly with plastic wrap.

MARINATED GOAT CHEESE

Steps:

• Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
• Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

OVEN ROASTED TOMATOES WITH GOAT CHEESE

Steps:

• Preheat oven to 200°F.
• Place a wire rack over a baking sheet; set aside.
• Combine tomatoes, 1 tablespoon oil, and vinegar; toss gently.
• Place tomatoes cut sides up on rack. Sprinkle with salt and pepper.
• Bake at 200F for 6 hours, or until tender and slightly syrupy (do not overbake or tomatoes will be tough and chewy).
• Remove from oven; cool completely.
• Place 1/2 teaspoon cheese onto each tomato half. Fold slightly; secure each tomato half with 1 rosemary sprig.
• Place on serving platter; drizzle with remaining 1 tablespoon oil.

OVEN ROASTED TOMATOES WITH GOAT CHEESE

Steps:

• Preheat oven to 200 degrees.
• Combine Tomatoes, 1 TBSP Olive Oil, and Vinegar. Toss gently.
• Place Tomatoes cut side up on a wire rack placed over a baking sheet. Sprinkle with Salt and Pepper.
• Bake Tomatoes for 6 hours or until tender and slightly syrupy.
• Remove from oven and allow Tomatoes to cool completely.
• Place 1/2 tsp Goat Cheese on each Tomato half.
• Skewer each Tomato with a Rosemary sprig.
• Place on a platter and drizzle with remaining Olive Oil.