Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Marinated Goat Cheese with Oven-Roasted Tomatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Marinated Goat Cheese with Oven-Roasted Tomatoes Empty Marinated Goat Cheese with Oven-Roasted Tomatoes

    Post by Lobo Thu 28 Jan 2016, 11:12 pm

    Marinated Goat Cheese with Oven-Roasted Tomatoes Img62l
    Marinated Goat Cheese with Oven-Roasted Tomatoes
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    Prep Time: 20 minutes
    Cook Time: 65 minutes
    Servings: 6
    Serve as a first course or as a light lunch accompanied by a tossed green salad.






    • 203

    Ingredients:


    • 8-oz. cylinder goat cheese (chèvre), with a
        slightly creamy texture
    • 1 cup Spanish or other olive oil, plus more for
        brushing
    • Salt and freshly ground pepper, to taste
    • 2 fresh thyme sprigs
    • 12 plum tomatoes, quartered
    • 2 garlic cloves, thinly sliced
    • Fresh baguette slices or crostini for serving

    Marinated Goat Cheese with Oven-Roasted Tomatoes Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

    Directions:

    Carefully unwrap the cheese so it retains its cylindrical shape. Cut the cheese into 1/2-inch-thick rounds.

    In a shallow bowl or lidded container, pour in 1/4 cup of the olive oil to evenly coat the bottom. Season lightly with salt and pepper. Place the cheese slices in the oil about 1/2 inch apart. Season the cheese with salt and pepper, drizzle with 1/4 cup of the olive oil and place the thyme sprigs on top. Wrap tightly with plastic wrap or cover with the lid. Set in a cool, dry place or refrigerate for at least 2 hours or as long as overnight.

    Meanwhile, preheat an oven to 350°F.

    Arrange the tomatoes on a wire rack set on a baking sheet. Brush the tomatoes lightly with olive oil and season with salt and pepper. Roast until the tomatoes are lightly golden and most of their juices have evaporated, about 1 hour. Let cool to room temperature.

    In a small fry pan over medium heat, warm the remaining 1/2 cup olive oil. Add the garlic and fry, stirring occasionally, until tender and translucent, 2 to 3 minutes. Remove from the heat and let cool.

    In a bowl, toss the tomatoes with the fried garlic and oil, and season with salt and pepper. Transfer the tomatoes and marinated cheese to a shallow serving bowl or divide among several small cazuelas. Serve with a basket of baguette slices alongside.
    Williams-Sonoma Kitchen.
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