Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish. 2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the ...

Scatter the tomatoes with half the basil, then top with an even layer of crumbled goat cheese. Top with the breadcrumbs, Parmesan and remaining olive oil. Bake until the tomatoes are soft and the ...

Baked goat cheese and bruschetta dip is a warm, indulgent blend of creamy goat cheese and a vibrant, fresh tomato topping, perfect for dipping into with your favorite crusty bread or crisp crackers.

These delicious little meat-free canapés can be prepared to the end of step four and baked at the last minute. If liked, omit the tomatoes and ... Mix the goats’ cheese, pesto and thyme ...

Blanch tomatoes in 4 quarts of boiling water for ... Place on six serving plates and garnish with basil chiffonade. Drizzle warm goat-cheese sauce and basil oil around tarts and serve.

Other ingredients include blanched spinach, mascarpone, tiny flecks of red chilli, goat's cheese and a squeeze of lemon juice. In this recipe, incidentally, the tomatoes are peeled: their skin ...

A classic French salad makes a satisfying lunch or dinner, with warm breaded rounds of goat cheese atop a mix of pleasantly bitter greens in a Dijon dressing.

Spread the vegetables in the prepared baking dish. Scatter the goat cheese and mint on top. In a bowl, beat the eggs until light and fluffy, about 3 minutes. Pour the eggs over the vegetables and ...

Salads are a great way to use up leftover roast meats, baked ham, turkey or chicken ... I used an ash-dusted soft goat’s cheese from Kaikoura Artisan Cheese Company.