My Pain Catalan With Extra Tomatoes And Goat Cheese Food
BAKED TOMATOES WITH GOAT CHEESE
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.
MY PAIN CATALAN WITH EXTRA TOMATOES AND GOAT CHEESE
This dish is inspired by the Catalan signature dish, but mustard can be substituted for garlic. It requires in-season tomatoes, so is best after a trip to the farmers market. The bread can be rubbed with garlic, or if that taste is too strong, can be spread with mustard.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 10m
Yield 1 serving, or 2 servings as an appetizer
Number Of Ingredients 5
Steps:
- If desired, toast the bread. Rub with the cut side of the garlic clove or spread with mustard. Cut one of the tomatoes in half and rub the cut side against the bread until the bread is nicely saturated with the juice and pulp of the tomato. Slice the remaining tomato and layer over the bread. Season to taste with salt, crumble the goat cheese on top, add a few torn basil leaves if desired and enjoy.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 461 milligrams, Sugar 7 grams, TransFat 0 grams
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