GOAT CHEESE RECIPE RECIPES

Name: Tomato and Goat Cheese Tarts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 individual tarts
Ingredients: 1 package (17.3 ounces/2 sheets) puff pastry, defrosted; Good olive oil; 4 cups thinly sliced yellow onions (2 large onions); 3 large garlic cloves, cut into thin slivers; Kosher salt and freshly ground black pepper; 3 tablespoons dry white wine; 2 teaspoons minced fresh thyme leaves; 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler; 4 ounces garlic-and-herb goat cheese (recommended: Montrachet); 1 large tomato, cut into four 1/4-inch-thick slices; 3 tablespoons julienned basil leaves

TOMATO AND GOAT CHEESE TARTS RECIPE | INA GARTEN | FOOD ...

Tomato and Goat Cheese Tarts Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories appetizer

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4 individual tarts

Number Of Ingredients 11

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

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.

BEET AND GOAT CHEESE ARUGULA SALAD RECIPE | GIADA DE ...

Beet and Goat Cheese Arugula Salad Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories appetizer

Total Time 42 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

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