Tag Archives: goat cheese

Roasted Beets & Goat Cheese

Being just back from an incredible trip in France for the last two weeks with my husband, I’m loving anything French.  It’s funny, French food to me seems to always be one of two things… incredibly easy with few ingredients and super fresh or fussy, but worth-the-arduous-labor fancy.  These toasts are great because you can prepare the goat cheese spread and roast the beets ahead of time and then just throw the toasts together right before guests arrive!  This recipe comes from one of our good friends, who always make great food!

Recipe after the jump… Continue reading

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Roast Tomato & Goat Cheese Toast

This is one of my favorite summer recipes. It’s delicious and looks fussier than it is!

Here’s how to make these delightful little bites…

1. Take a log of goat cheese out of the fridge and let it warm on the counter while you’re cooking away.

2. Roast the tomatoes… If you’ve never roasted tomatoes, it’s easy. Read this.

3. While the tomatoes are roasting, slice a baguette as thinly as possible. Place on a cookie sheet and drizzle with olive oil. Place cookie sheet in the oven with the tomatoes and toast until lightly golden, about 10-15 minutes. Then remove from the oven and place on a platter for serving.

4. Spread the room temperature goat cheese on the toasts.

5. When the tomatoes are done, remove from oven and place one or two on top of each piece of toast. Press gently so the juicy insides squeeze out onto the cheese.

6. Drizzle plate with olive oil, garnish with micro-basil or thinly sliced basil.

7. Enjoy!!!

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Honey-Roasted Almond Vinaigrette

With the onset of Spring, I have once again started making some of my favorite salad dressings that I insist on only making from the freshest of herbs – the ones that come right out of the garden!

For the above salad of field greens, tomatoes, goat cheese and herbs, I threw together the Honey-Roasted Almond Vinaigrette!

Honey-Roasted Almond Vinaigrette

2 tbsp honey

10 tbsp olive oil

juice from 1 lemon

1/2 cup honey-roasted almonds, roughly chopped

salt and pepper to taste

Place all the vinaigrette ingredients (except salt and pepper) in a screw-top jar. Shake vigorously! Taste to determine how much salt and pepper to add. Shake again. Serve immediately or keep in fridge 3-4 days.

Enjoy!

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