Vegetable Pesto Salad With Warm Goat Cheese Toasts Food

WARM GOAT-CHEESE TOASTS

Steps:

• Preheat oven to 425 degrees. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.)
• Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 teaspoon pesto. Serve warm.

PESTO-GOAT CHEESE TOASTS

Steps:

• Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

VEGETABLE PESTO SALAD WITH WARM GOAT CHEESE TOASTS

Steps:

• Preheat broiler.
• Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.
• Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.
• Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.

GARDEN PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE-GARLIC TOASTS

Steps:

• Light a grill.
• Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
• Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
• Peel the charred skin from the jalapeño, cut it in half and discard the stem and seeds.
• Coarsely chop the jalapeño and put it in a blender.
• Peel the bell peppers; coarsely chop them and transfer to a large bowl.
• Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
• Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
• Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
• Pour the dressing over the vegetables, toss well and season with salt and pepper.
• CRISPS:.
• Preheat the oven to 350°.
• Brush the bread with olive oil and bake for 7 minutes, until crisp.
• Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned
• Meanwhile, in a bowl, blend the goat cheese with the parsley, chives and thyme; season with salt and pepper.
• Rub the toasts with the garlic. Spread the goat cheese on top and serve warm or at room temperature.
• *MAKE AHEAD The vegetables can be grilled up to 6 hours ahead. Toss them with the dressing just before serving.**.