Time 20m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375ºF/180ºC degrees. Place cherry tomatoes in an oven-proof shallow pan. Drizzle olive oil and roast for about 15 minutes until tomatoes are soft. Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled. Transfer to a plate and top with goat cheese and basil leaves. Infuse love and serve!
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.
Time 1h30m Yield 8 servings Number Of Ingredients 16 Steps:
Make the pie crust. Sift the flour into a mixing bowl and using the tips of your fingers, work in the butter and the olive oil. Add the egg yolk, salt and water and mix together until the dough forms a ball (do not overwork the dough). Refrigerate for one hour. Roll out the dough and fit it into a 10-inch pie shell. Preheat the oven to 350 degrees. Make the filling. Combine the goat cheese and heavy cream in a saucepan and melt the cheese over moderate heat. Remove from heat and allow to cool slightly. Beat in the egg yolks with the garlic. Prebake the crust for five minutes. Pour in the goat-cheese mixture and bake until it is set (about 10 minutes). Remove from the oven and turn the heat up to 375 degrees. While the tart is still warm, arrange the tomatoes, alternating the colors, onto the custard. Sprinkle them with olive oil, rosemary, thyme and coarse salt and pepper. Put the tart back in the oven until the tomatoes are wrinkled (about 10 minutes). Cool and serve at room temperature. Do not refrigerate.
Time 15m Yield 12 Number Of Ingredients 5 Steps:
In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells. Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.
Time 15m Yield 12 Number Of Ingredients 5 Steps:
In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells. Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.
Yield Makes about 30 hors d’oeuvres Number Of Ingredients 6 Steps:
In a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil, in the middle of a preheated 325°F. oven for 1 1/4 hours, or until the pulp is very soft, and let it cool until it can be easily handled. Squeeze the pulp from the cloves into a bowl and let it cool. Mash the pulp until it is smooth (there should be about 1/4 cup purée.) Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato so that it stands upright. Cut off a thin slice from each stem end and with a small melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells. Sprinkle the insides of the tomato shells with salt, invert the tomatoes on racks set over paper towels, and let them drain for 30 minutes. In a bowl whisk together the cream cheese, the lemon juice, the garlic purée, and salt and pepper to taste until the filling is smooth. Using a pastry bag fitted with a small star tip, pipe the filling into the tomato shells. Garnish the filled shells with basil.
Time 10m Yield 20 mini tomatoes, 10 serving(s) Number Of Ingredients 8 Steps:
Cut off top of each tomato with a sharp knife. Using a melon baller, scoop out and discard tomato pulp. In a bowl, whisk goat cheese and olive oil until smooth. Stir in scallions, basil, tarragon and black pepper; season with salt. Place cheese mixture in plastic pastry bag, or resealable plastic bag with a 1/4 inch opening cut in tip or corner. You can prepare cheese a few hours before your party and keep it refrigerated, but it’s. best to place it in a bag and pipe it shortly before serving. Season inside of each tomato with salt. Pipe in enough cheese mixture so that the filling is just coming out of the top.
Yield Makes enough for 2 dozen Number Of Ingredients 6 Steps:
In a medium bowl, break up goat cheese using a fork; stir in milk. Add basil and chives; mix well. Season with salt and pepper. To serve, spoon 1 heaping teaspoon herbed goat cheese into each cherry tomato cup.
