Best 4 Queso De Cabra Con Tomate Goat Cheese Baked In Tomato Sauce Recipes

QUESO DE CABRA CON TOMATE (GOAT CHEESE BAKED IN TOMATO SAUCE)

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.

BAKED TOMATOES WITH GOAT CHEESE

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.

TOMATO & GOAT CHEESE CROSTATA

Steps:

• For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
• Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
• On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

PASTA WITH CREAMY GOAT CHEESE TOMATO SAUCE

Steps:

• Cook pasta according to the directions on the package. (Or take some leftover pasta out of the fridge.).
• Drain the pasta, then put it in a small pot and add the remaining ingredients.
• Heat it over medium heat until the cheese is melted creating a creamy sauce and it is warmed through.
• Serve and enjoy!