Roasted Artichoke Pesto & Fried Goat Cheese and Tomato Salad
andi and i were watching the food network yesterday afternoon and we saw these wonderful things being made so we decided to make some of them for dinner tonight. andi breaded the goat cheese and cut up all the tomatoes. it was her first time using a knife! she did a great job. we also had grilled flank steak with the artichoke pesto and the fried goat cheese salad.
the recipe for the roasted artichoke pesto is here. i served it with crusty bread that i brushed with olive oil and then grilled for a couple of minutes on each side.
...recipe my own creation, but the idea was taken from michael chiarello
10 oz. log of goat cheese
bread crumbs
2 eggs, lightly beaten
oil for frying
1 pint grape tomatoes, quartered
diced sweet onion
3 cloves garlice, minced
oregano
freshly ground salt and pepper
olive oil
red wine vinegar
romaine lettuce leaves
mix together the tomatoes, onion, garlic, oregano, salt and pepper, olive oil, and red wine vinegar.
slice the log of goat cheese into rounds. dip them in the lightly beaten eggs and then into the bread crumbs. coating completely. place on a cookie sheet and refrigerate for at least 15 minutes. heat oil in a frying pan and fry cheese round for 1-2 minutes on each side or until golden brown.
to serve place a romaine lettuce leaf on a plate and spoon the tomato mixture into it. place 2-3 cheese rounds on top. serve immeadiatly.
the recipe for the roasted artichoke pesto is here. i served it with crusty bread that i brushed with olive oil and then grilled for a couple of minutes on each side.
...recipe my own creation, but the idea was taken from michael chiarello
10 oz. log of goat cheese
bread crumbs
2 eggs, lightly beaten
oil for frying
1 pint grape tomatoes, quartered
diced sweet onion
3 cloves garlice, minced
oregano
freshly ground salt and pepper
olive oil
red wine vinegar
romaine lettuce leaves
mix together the tomatoes, onion, garlic, oregano, salt and pepper, olive oil, and red wine vinegar.
slice the log of goat cheese into rounds. dip them in the lightly beaten eggs and then into the bread crumbs. coating completely. place on a cookie sheet and refrigerate for at least 15 minutes. heat oil in a frying pan and fry cheese round for 1-2 minutes on each side or until golden brown.
to serve place a romaine lettuce leaf on a plate and spoon the tomato mixture into it. place 2-3 cheese rounds on top. serve immeadiatly.
2 Comments:
Hoorah for Andi, using a knife! The meal looks delicious!
Grandmother
yum yum yum. can i come down and hang out and eat some of your food soon?? :) actually, i have to drive down soon and drop off 25 of sandra mccracken's latest cd...she handed them off to me at her and derek's show in lancaster a couple of weeks ago :) love you.
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