GOAT CHEESE AND TOMATO RECIPES

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TOMATO-GOAT CHEESE SPREAD RECIPE: HOW TO MAKE IT



Tomato-Goat Cheese Spread Recipe: How to Make It image

A good friend shared this recipe with me. It is super easy and so delicious. Guests will love it! It's best served with crackers that aren't strongly seasoned. —Linda Alexander, Madison, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 12 servings.

Number Of Ingredients 5

1 jar (8-1/2 ounces) julienned oil-packed sun-dried tomatoes
2 garlic cloves, minced
1 log (11 ounces) fresh goat cheese
Minced fresh parsley, optional
Assorted crackers

Steps:

  • Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

Nutrition Facts : Calories 117 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 158mg sodium, CarbohydrateContent 6g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 4g protein.

TOMATO AND GOAT CHEESE GRATIN RECIPE - TIM MCKEE | FOOD & WINE



Tomato and Goat Cheese Gratin Recipe - Tim McKee | Food & Wine image

Delicious, Quick Side Dishes

Provided by Tim McKee

Yield 12

Number Of Ingredients 9

4 pounds plum tomatoes, halved lengthwise
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
6 garlic cloves, thinly sliced
Salt and freshly ground pepper
1 cup coarse white bread crumbs
1 pound fresh goat cheese, crumbled
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon minced oregano or 1/4 teaspoon dried
1 cup Calamata olives (4 ounces), pitted

Steps:

  • Preheat the oven to 450°. Toss the tomatoes with 1/4 cup of the olive oil and arrange them, cut side down, on 2 rimmed baking sheets. Bake the tomatoes for about 30 minutes, or until they exude some of their liquid. Carefully pour the juices into a glass measuring cup. Discard the tomato skins.
  • Roast the tomatoes for 20 minutes longer. Scatter the garlic around the tomatoes, season with salt and pepper and roast for about 5 minutes longer, or until the garlic is tender. Lower the oven temperature to 375°.
  • In a small skillet, toast the bread crumbs over moderate heat, stirring often, until golden, 2 to 3 minutes. Stir in the remaining 2 tablespoons of oil.
  • Brush a 9-by-13-inch baking dish with olive oil. Arrange half of the tomatoes in the baking dish. Top with the goat cheese, garlic, parsley and oregano and cover with the remaining tomatoes. Sprinkle the olives on top. Drizzle with the reserved tomato juices and scatter the bread crumbs over all.
  • Bake the tomato-goat cheese gratin for about 40 minutes, or until bubbling and golden on top. Serve warm or at room temperature.

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