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                      -= Exported from BigOven =-

                      Herbed Goat-Cheese Toasts

Goat cheese makes a lovely base for fresh herbs, carrying their flavor and punctuating their brightness with its gentle tang; in this spread, it tastes particularly mild because of the little bit of whipped cream folded in. Take the cheese out to soften before heading for the farmers market, and by the time you get back, it will be ready to mix with whatever herbs you’ve found there.

Recipe By: Gourmet magazine, July 2006, page 122
Serving Size: 40
Cuisine:
Main Ingredient:
Categories: Gourmet Magazine, Easy, Hors dOeuvres, Appetizers

-= Ingredients =-
40 slices (1/4-inch-thick) from 1 baguette
3 tablespoons olive oil
6 ounces mild soft goat cheese ; at room temperature
1/4 cup chopped mixed tender fresh herbs such as basil ; chives, chervil, dill, parsley, and tarragon; or 1 tablespoon c
1 1/2 tablespoons Shallot ; minced
1/2 teaspoon black pepper ; or to taste
1/3 cup heavy cream ; well-chilled

-= Instructions =-
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Divide baguette slices between 2 shallow baking pans. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Bake, switching position of pans halfway through baking, until toasts are crisp but not hard, about 10 minutes.

Stir together goat cheese, herbs, shallot, and pepper. Season with salt.

Beat cream with a whisk until it just holds soft peaks, then fold into cheese mixture. Serve with toasts.

** This recipe can be pasted into BigOven without retyping.     **
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                      -= Exported from BigOven =-

           Heirloom Tomato Salad with Mozzarella and Basil

Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.

Recipe By: Gourmet magazine, September 2006, page 184
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Gourmet Magazine, Easy, Salads

-= Ingredients =-
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
4 pounds mixed heirloom tomatoes ; quartered if small or cut into 1/4-inch-wide wedges if larger
1 pound cherry tomatoes
1 pound very small mozzarella balls ; (1/4 inch; sometimes called perlini) or 1 lb lightly salted mozz
1 1/2 cups loosely packed small basil leaves ; or torn large leaves

-= Instructions =-
Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.

** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **