BAKED TOMATOES WITH GOAT CHEESE
Delicious baked tomatoes, filled with goat cheese and topped with a homemade, buttery, garlic and herb bread crumb mixture.
Provided by Jennifer
Categories Side Dish
Time 46m
Number Of Ingredients 14
Steps:
- Homemade Seasoned Bread Crumbs (can be made ahead):
- Preheat oven to 350F.
- Add 4 cups cubed Italian bread to a food processor. Add garlic powder, dried basil, dried oregano and dried thyme. Process mixture until you have a crumbly mixture, with some fine pieces but a few larger, pea-sized pieces. Scatter crumbs evenly onto a baking sheet.
- Bake crumbs in a 350F oven for 8-9 minutes, stirring several times while baking. Remove from oven and sprinkle with salt and freshly ground peppers. Stir seasoning in, then allow to cool completely on baking sheet. Use immediately or store in an airtight container.
- For the Baked Tomatoes: Cut the tomatoes in half just above the equator (cutting about the top 1/3 off). Discard top or trim and use for a salad. With the bottoms, cut through the spine and dig out the seeds and membrane with a spoon or your hands. Discard seedy bits. Sprinkle the insides of the tomato shells with salt and freshly ground pepper. Place upside down on a doubled-up piece of paper towel and let stand 5-10 minutes.
- Preheat oven to 350F.
- Prepare the crumb topping by combining the bread crumbs, garlic cloves, chopped parsley and chopped basil. Pour the melted butter overtop and mix until the crumbs are moistened. Set aside.
- Place drained tomatoes right-side up on a parchment-lined baking sheet. Spoon one heaping tablespoon of goat cheese into the centre of each tomato. Grind a bit of pepper on top of the goat cheese. Divide the bread crumb mixture evenly on top of the 4 tomatoes.
- Bake in preheated oven for 20 minutes, or until the topping is golden. Allow to stand a few minutes, before eating warm.
Nutrition Facts : Calories 273 kcal, Carbohydrate 23 g, Protein 8 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 481 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TOMATO & ONION BAKE WITH GOAT'S CHEESE
Family food on a budget in this comforting vegetarian one-dish bake with cheesy topping
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Place onions in a steamer and cook for 20 mins, or until tender.
- Meanwhile, put the garlic and olive oil in a shallow flameproof casserole dish or large frying pan. Gently cook over a medium heat for 1 min, taking care not to let it colour. Tip in the chopped tomatoes, sugar and half a can of water. Simmer for about 10 mins until thickened, then season. Nestle the onion halves, cut-side down, in the sauce and simmer for 5 mins more.
- Transfer to a baking dish if you need, sprinkle over the breadcrumbs and goat's cheese, then bake for 20 mins, until bubbling and golden.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
TOMATO AND GOAT CHEESE TARTS
Provided by Ina Garten
Categories appetizer
Time 55m
Yield 4 individual tarts
Number Of Ingredients 11
Steps:
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
- Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
- Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
CRUNCHY BAKED TOMATO & ONION GRATIN
Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices
Provided by Sarah Cook
Categories Dinner
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
- Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.
Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
MAUI ONION AND GOAT CHEESE TORTELLINI WITH CURRANT TOMATO AND PORCINI SAUCE
Steps:
- To prepare the pasta, sift the flour and salt onto a wooden surface. Shape into a round mound and create a well in the center. Crack the eggs inside and drizzle the olive oil around the flour. Using a fork, beat the eggs lightly, then gradually draw in the flour until the mixture is no longer runny. Using your hands, draw in enough flour to make a smooth dough. Knead until dough is smooth and elastic. Wrap dough tightly in plastic wrap and allow to rest for 2 to 3 hours.
- Cut dough into 3 pieces. Pass through a pasta machine until dough is 1/8-inch thick. Cut sheets into 4-inch circles using a cookie cutter. Keep covered with plastic wrap until ready to use.
- To make the filling, heat a pan on medium heat and saute the Maui onions with the extra-virgin olive oil until golden. Remove from the heat and carefully add the Cognac. Return the pan to the heat and flambe. Add the veal jus or stock and cook for an additional 20 minutes on low heat. Remove from heat and allow to cool completely.
- In a bowl, beat egg and incorporate the Parmesan cheese, goat cheese, caramelized onions and season with salt and pepper.
- Take out pasta circles and scoop 2 tablespoons of filling into the center. Brush edges of pasta with egg white. Cover the pasta circle with another pasta circle to cover filling and press carefully around the edges.
- Bring a pot of water and salt to a boil, drop the pasta in the water, and cook for 3 minutes.
- While pasta is cooking, use a large saute pan and saute the garlic and porcini in olive oil. Season with salt and pepper. Add the tomatoes and white wine and allow the liquid to evaporate. Add the broth and cook for a few minutes.
- Drain the pasta and add to the sauce.
- To serve pasta, divide among 4 separate plates and distribute the porcini and tomato sauce around pasta. Drizzle a few drops of basil oil around plate and top with pecorino shavings.
- To make the basil oil, combine extra-virgin olive oil and 1 bunch of fresh basil and allow to infuse for a few days.
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.
POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA
Steps:
- For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
- In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
- Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
- Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
- For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
- Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.
BAKED TOMATOES, PEPPERS, AND GOAT CHEESE WITH CRISPED TOASTS
A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it's the perfect summer lunch, midday snack, or party appetizer.
Provided by Maggie Ruggiero
Categories Lost Recipes of Gourmet Appetizer Summer Tomato Hors D'Oeuvre Hot Pepper Goat Cheese Quick & Easy Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
- Transfer mixture to a 1 1/2-2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3-5 minutes.
TOMATO, GOAT CHEESE, AND ONION TART
Categories Cheese Onion Tomato Bake Quick & Easy Lunch Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
- Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
- While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
- Preheat broiler.
- Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
- Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
GOAT CHEESE, TOMATO, AND BASIL PIZZA
Make and share this Goat Cheese, Tomato, and Basil Pizza recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 28m
Yield 12 wedges
Number Of Ingredients 11
Steps:
- Place pizza crust on a lightly greased baking sheet.
- In small mixing bowl combine olive oil, garlic, and pepper.
- Brush generously over the crust.
- Bake in a 400*F. oven for 5 minutes.
- Arrange tomato slices (not overlapping them) in a circular pattern on top of the pizza crust
- Top with the sliced onion and olives.
- Crumble the goat cheese over the tomato slices
- Sprinkle with oregano and basil.
- Bake in the 400*F. oven 8 minutes longer, or until warm and cheese softens.
- Remove pizza from the oven.
- Sprinkle with toasted pine nuts.
- Cut into wedges and serve. Enjoy!
Nutrition Facts : Calories 62.5, Fat 5.2, SaturatedFat 2.2, Cholesterol 7.5, Sodium 65.5, Carbohydrate 1.9, Fiber 0.5, Sugar 1, Protein 2.5
EASY QUICK BAKED TOMATO AND GOAT CHEESE DIP
Baked Tomato and Goat Cheese Dip is tomatoes and goat cheese baked with garlic and shallots for an unbelievably creamy dip recipe! I'm sure you've seen the vi...
Provided by Ashley Elizabeth
Time 23m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat your oven to 425˚.
- In a baking dish, add tomatoes, garlic, shallots, olive oil, salt, and pepper and stir to combine.
- Lay your goat cheese log in the center and place in the 425˚ oven for 15-20 minutes.
- Once the tomatoes are blistered, remove the baking dish from the oven and stir everything together.
- Bust the tomatoes to release their juices, and sprinkle in three-quarters of the fresh basil leaves.
- Spoon the dip into a serving dish, and drizzle with balsamic glaze.
- Serve this dip with crispy crostini.
- Using the remaining basil leaves, garnish the full platter with the fresh herb.
TOMATO QUICHE WITH BACON AND GOAT'S CHEESE
I love how this recipe lends itself as a quick dinner standby. This recipe make two, and once the second quiche cools, just store it in a plastic freezer bag, and freeze it for up to three months.
Provided by Chef mariajane
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Divide tomatoes bacon, and green onions evenly between the two frozen pie shells.
- Whisk eggs and milk together'; season with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles over each quiche.
- Bake 10 minutes. Reduce oven temperature to 350F and continue baking until quiches have set, about 30 minutes. Let cool slightly and serve with a side salad for a light meal.
- There are 4 slices per quiche.
Nutrition Facts : Calories 347.2, Fat 20.7, SaturatedFat 7.2, Cholesterol 166.9, Sodium 609, Carbohydrate 31.1, Fiber 2.1, Sugar 6.9, Protein 9.5
SUN-DRIED TOMATO AND GOAT CHEESE TARTS
Make and share this Sun-Dried Tomato and Goat Cheese Tarts recipe from Food.com.
Provided by JillAZ
Categories Cheese
Time 1h15m
Yield 30 tarts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
- Place rounds into mini muffin tins and prick the dough with a fork.
- Bake about 20 minutes at 350 degrees. Allow to cool.
- For filling:.
- Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
- In another bowl, mix together the goat cheese, tomato and green onion.
- Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.
Nutrition Facts : Calories 174.7, Fat 10.3, SaturatedFat 3.4, Cholesterol 27.2, Sodium 223.3, Carbohydrate 16.2, Fiber 0.5, Sugar 2.2, Protein 2.6
25+ GREAT GOAT CHEESE RECIPES (+ROASTED BEET SALAD WITH GOAT CHEESE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 32m
Number Of Ingredients 6
Steps:
- Bake the beets in aluminum foil for 45 minutes at 350°F.
- Toast the hazelnuts for 7 minutes.
- Puree honey, hazelnuts, and dressing in a blender.
- Dress the greens.
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
TOMATO-ONION CASSEROLE
If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 2 g, Protein 1 g
TOMATO CASSEROLE WITH ONIONS AND CHEESE
This easy layered tomato casserole is a great side dish that you can serve alongside a variety of entrées. Basil adds flavor to the dish.
Provided by Diana Rattray
Categories Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Lightly grease a 1 1/2-quart casserole.
- Put onion in a small saucepan and cover with water. Bring to a boil over high heat; reduce heat to low and continue to cook for 10 minutes; drain.
- In prepared casserole, layer half of the tomatoes and half of the onions. Sprinkle with half of the salt, pepper, and basil. Top with half of the cheese. Repeat the layers.
- In a bowl, combine panko crumbs with melted butter; sprinkle over top of the casserole.
- Bake in preheated oven for 30 to 35 minutes or until tomatoes are tender and topping is golden brown.
Nutrition Facts : Calories 159 kcal, Carbohydrate 14 g, Cholesterol 24 mg, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, Sodium 404 mg, Sugar 5 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
TOMATO & GOAT CHEESE TART
Make and share this Tomato & Goat Cheese Tart recipe from Food.com.
Provided by Green.Chef
Categories Cheese
Time 55m
Yield 2 6-inch tarts, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Defrost puff pastry according to package directions.
- Peel, quarter, and thinly slice the onion. Peel and mince garlic.
- Heat 1 T oil in medium sautee pan. Sautee onions and garlic over medium heat until the onions are soft and beginning to caramelize.
- Season onions with salt and pepper, deglaze with wine, and stir in thyme.
- Once the puff pastry is defrosted, unfold it onto a cutting board. Cut 2 6-inch rounds out of defrosted puff pastry. You can use a small plate or saucer and a paring knife for this. Put the puff pastry onto a baking sheet lined with parchment paper.
- Score the puff pastry 1/2-inch from edge. This will allow the edge to rise more, creating a crust. The ingredients will go within this circle, leaving the edge empty.
- Sprinkle the grated parmesan within the scored circle. Top with caramelized onions.
- Crumble the goat cheese and sprinkle over the onions.
- Slice the tomato in half. Cut 1 thick slice from each half of the tomato (1-inch thick). Place in the center of the tart, over the onions and cheese.
- Drizzle 1-2 T olive oil over the tomatoes to encourage browning.
- Julienne the basil, and sprinkle evenly over the tomato.
- Put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
- Bake at 425F for 20-25 until golden brown.
Nutrition Facts : Calories 1558.3, Fat 110, SaturatedFat 30.5, Cholesterol 26.8, Sodium 794.3, Carbohydrate 113.2, Fiber 5.5, Sugar 6.7, Protein 26
GOAT CHEESE STUFFED TOMATOES
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
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
CHICKEN, GOAT'S CHEESE & CHERRY TOMATO BAKE
This is a really easy meal to cook for friends - you can make ahead and keep in the fridge for 24 hours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/fan 170C/gas 5. Loosen the skin from the chicken breasts and stuff each with a slice of the goat's cheese and a sprig of thyme. Put in a shallow ovenproof dish.
- Halve the cherry tomatoes and scatter around the chicken with a few more sprigs of thyme, a drizzle of olive oil and splash of white wine. Season with pepper, and salt if you wish.
- Bake for 25-30 mins until the chicken is tender and golden. Serve with Saffron wild rice (recipe right).
Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 1.24 milligram of sodium
RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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