Featured in our Holiday 2013 Food + Entertaining article, Something Special for the Holidays, pan sautéed goat cheese cake topped with blistered tomatoes is a simple yet elegant small tasting plate your guests will love.
Pan Sautéed Goat Cheese Cake Topped with Blistered Tomatoes
Course: AppetizersServings
8
servingsIngredients
- For the blistered tomatoes:
pint grape tomatoes
tablespoon extra virgin olive oil
Salt and pepper, to taste
- For the basil purée:
cups (packed) basil leaves
cup extra virgin olive oil
clove garlic
Sea salt, to taste
- For the goat cheese cakes:
ounces fresh chevre
eggs, beaten with 1 tablespoon water
cups panko bread crumbs
Directions
- To make the blistered tomatoes:
- Preheat oven to 200 degrees. Place grape tomatoes in baking pan. Drizzle with extra virgin olive oil, salt and pepper to taste. Bake in 200 degree oven for six hours. Remove and let cool.
- To make the basil purée:
- Place fresh basil leaves in blender with extra virgin olive oil, garlic clove and sea salt to taste. Purée until smooth. Set aside.
- To make the goat cheese cakes:
- Make one ounce balls with chevre. Dip in egg wash and panko bread crumbs. Flatten and place in a pan coated with olive oil. Sauté until lightly browned.
- To assemble, place blistered tomatoes on a small plate. Top with a goat cheese cake and drizzle with basil purée.