Marinated Peppered Goat Cheese And Roasted Tomatoes Food

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 500 degrees F.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
• To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

ROASTED CHERRY TOMATOES WITH GOAT CHEESE

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!

MARINATED GOAT CHEESE SPREAD / DIP

Steps:

• Arrange cheese in a shallow dish in a single layer. Scatter olives, sundried tomatoes and basil over and around it.
• In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper. Pour over cheese.
• Marinate a few hours in the fridge or overnight. Serve at room temperature with grilled or fresh bread.

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.

ROASTED MARINATED PEPPERS WITH GOAT CHEESE

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25-30 minutes, turning once or twice.
• Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this helps steam the peppers in their skins, and makes skin removal easier).
• Meanwhile, make the marinade: combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
• While peppers are still hot, slip off the skin and scrape out seeds; remove stems.
• Cut each pepper into quarters.
• Add roasted peppers to the marinade and refrigerate for 2-3 hours.
• To serve, arrange peppers on 4 plates, garnish with olives, oranges and remaining thyme, and crumble goat cheese over and season with additional freshly ground pepper.
• Note: instead of all red wine vinegar, you can use 1 1/2 tablespoons red wine vinegar and 1 teaspoon balsamic, for even deeper and sweeter flavor. Chopped basil is also a delicious garnish.

MARINATED GOAT CHEESE WITH OVEN-ROASTED TOMATOES RECIPE

Steps:

• Carefully unwrap the cheese so it retains its cylindrical shape. Cut the cheese into 1/2-inch-thick rounds. In a shallow bowl or lidded container, pour in 1/4 cup of the olive oil to evenly coat the bottom. Season lightly with salt and pepper. Place the cheese slices in the oil about 1/2 inch apart. Season the cheese with salt and pepper, drizzle with 1/4 cup of the olive oil and place the thyme sprigs on top. Wrap tightly with plastic wrap or cover with the lid. Set in a cool, dry place or refrigerate at least 2 hours or as long as overnight. Meanwhile, position a rack in the center of an oven and preheat to 350 degrees. Arrange the tomatoes on a wire rack set on a baking sheet. Brush the tomatoes lightly with olive oil and season with salt and pepper. Roast until the tomatoes are lightly golden and most of their juices have evaporated, about 1 hour. Cool to room temperature. In a small fry pan over medium heat, warm the remaining 1/2 cup olive oil. When hot, add the garlic and fry, stirring occasionally, until tender and translucent, 2 to 3 minutes. Remove from the heat and let cool. In a mixing bowl, toss the tomatoes with the fried garlic and oil, and season with salt and pepper. Transfer the tomatoes and marinated cheese to a shallow serving bowl or platter or divide among several small cazuelas. Serve with a basket of baguette slices or crostini alongside. This recipe yields 6 servings.

GOAT CHEESE & MARINATED PEPPERS

Steps:

• Preheat the broiler. Lay pepper halves, skin side up, in a single layer on baking sheet. Flatten each pepper slightly with your hand. Place under broiler and broil til skin is charred, about 15 minutes. Remove peppers and place in plastic or paper bags and let steam for 20 minute Slip off and discard charred skins.
• Dice the roasted peppers and place in bowl w/oil, vinegar, garlic and chili peppers and garlic. Cover and chill for 8 hours or more to develop flavors.
• To serve: bring peppers to room temp and place goat cheese on a platter and pour pepper mixture over log of cheese.
• Surround with slices of baguette (crustini).