Recipes

Crusted Goat Cheese with Spinach and Fresh Tomato Salsa

Well, I thought that nothing bad could come of a recipe that called for goat cheese, but I was wrong. I’m not sure if it was the warm spinach that I didn’t like, but this meal didn’t do anything for me. I usually LOOOOVE goat cheese, and that part of it wasn’t bad, but I think I’d prefer to have that part of the meal on top of a cold salad with a grilled chicken breast or something.

Crusted Goat Cheese with Spinach and Fresh Tomato Salsa

I served this meal with some leftover penne (Barilla Plus), with some of the tomato mixture from tonignt’s recipe thrown on top. The only change that I made to the ingredients was to use dried oregano (I cut the amount in half), and the goat cheese was too crumbly, so i took the crumbled slices and rolled them into balls and flattened them slightly. I think I’ll make the goat cheese discs again, but I’ll let them cool completely before putting them on something.

Crusted Goat Cheese with Spinach and Fresh Tomato Salsa 2

Crusted Goat Cheese with Spinach and Fresh Tomato Salsa
Cuisine At Home June 2006

1 ½ cups tomatoes, chopped
¼ cup shallots, minced
¼ cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons fresh oregano, minced
to taste salt and pepper
⅓ cup panko bread crumbs
⅓ cup almonds, slivered
8 ounces soft goat cheese
1 egg, beaten
1 tablespoon olive oil
8 cups fresh spinach
¼ teaspoon red pepper flakes

COMBINE first 6 ingredients in a small bowl. Season with salt and pepper, cover, and chill.

PULSE panko and almonds together in a food processor until fine.

SLICE cheese into eight 1⁄2 inch thick slices. Dip each slice into egg, then coat in almond mixture.

BROWN coated cheese in 1 T oil in a nonstick skillet over medium heat. Drain medallions on paper towels; return pan to the burner.

SAUTE spinach with pepper flakes and salt until wilted, about 1 min. Serve crusted cheese over sautéed spinach and top with tomato salsa.

MacGourmet Rating: 2 Stars

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