QUESO DE CABRA RECIPE
QUESO DE CABRA CON TOMATE (GOAT CHEESE BAKED IN TOMATO ...
Spanish tapas - toasted garlic bread dipped in creamy warm goat cheese and tomato sauce —easy and yummy!
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat conventional oven or toaster oven to 350°F
- Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
- Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
- Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
- Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
- Garnish cheese with basil if using.
Nutrition Facts : Calories 256.1, FatContent 21.5, SaturatedFatContent 9.4, CholesterolContent 30.8, SodiumContent 371, CarbohydrateContent 7.2, FiberContent 1.1, SugarContent 4.8, ProteinContent 9
QUESO DE CABRA CON MIEL (GOAT CHEESE WITH HONEY) RECIPE BY ...
Shortly after settling into my apartment in Manresa, Spain, one of my roommates and I set out to find our local vino y tapas bar. (This was during my internship at Ferran Adrià’s R+D Institute, Fundació Alícia.) A couple of blocks away, I quickly discovered how gluten-free friendly Spain is: Written on the drink board, alongside the local Catalan wines, was Estrella Damm para Celiacos — beer for celiacs. Beautiful. The Spaniards proved to be very accommodating for gluten-free needs. From the tapas menu, I ordered the Queso de Cabra con Miel, the goat cheese with honey. What came out was a pan-fried goat cheese with the rind and honey drizzled on top. The sweetness of the honey balanced the sharpness of the cheese, and it was very flavorful and rich. No bread or crackers needed. This tapa became an instant favorite of mine. (This particular goat cheese resembled a smaller bucheron, which is easy to find at most American cheesemongers.) Later that day I told one of my other roommates (Ferran Adrià’s favorite Alícia chef intern) about this simple and amazing tapa. Guille told me the secret to pan-frying the cheese to maintain the shape and integrity is to harden and chill the cut cheese in the freezer. Then fry in it minimal oil over a relatively high heat to sear a crust without it melting and oozing into a mess. Plate, drizzle a little bit of good quality honey, and eat immediately. Guille is a genius and a great cook. Anyone can make this easy tapa, and there’s no need to be a trained chef. The only technique you need to know is having the cheese cut to an appropriate thickness, and then freezing until hard. (A non-stick fry pan helps, too.)
Yield 4
More about "queso de cabra recipes"
QUESO DE CABRA CON MIEL (GOAT CHEESE WITH HONEY) RECIPE BY ...
Shortly after settling into my apartment in Manresa, Spain, one of my roommates and I set out to find our local vino y tapas bar. (This was during my internship at Ferran Adrià’s R+D Institute, Fundació Alícia.) A couple of blocks away, I quickly discovered how gluten-free friendly Spain is: Written on the drink board, alongside the local Catalan wines, was Estrella Damm para Celiacos — beer for celiacs. Beautiful. The Spaniards proved to be very accommodating for gluten-free needs.
From the tapas menu, I ordered the Queso de Cabra con Miel, the goat cheese with honey. What came out was a pan-fried goat cheese with the rind and honey drizzled on top. The sweetness of the honey balanced the sharpness of the cheese, and it was very flavorful and rich. No bread or crackers needed. This tapa became an instant favorite of mine. (This particular goat cheese resembled a smaller bucheron, which is easy to find at most American cheesemongers.)
Later that day I told one of my other roommates (Ferran Adrià’s favorite Alícia chef intern) about this simple and amazing tapa. Guille told me the secret to pan-frying the cheese to maintain the shape and integrity is to harden and chill the cut cheese in the freezer. Then fry in it minimal oil over a relatively high heat to sear a crust without it melting and oozing into a mess. Plate, drizzle a little bit of good quality honey, and eat immediately. Guille is a genius and a great cook.
Anyone can make this easy tapa, and there’s no need to be a trained chef. The only technique you need to know is having the cheese cut to an appropriate thickness, and then freezing until hard. (A non-stick fry pan helps, too.)
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Total Time 40 minutes
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