Black Olive And Goat Cheese Croustade Recipes

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TOMATO & GOAT CHEESE CROSTATA



Tomato & Goat Cheese Crostata image

I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
3 tablespoons ice water
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped leeks, white and light green parts, spun dry (4 leeks)
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 pound heirloom tomatoes, cored and sliced 3/8 inch thick (see Cook's Notes)
Good olive oil
4 ounces creamy fresh goat cheese, crumbled
1 egg beaten with 1 tablespoon milk, for egg wash
Chopped fresh basil leaves and chives

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 GOAT CHEESE AND BLACK OLIVES



Pasta With Goat Cheese and Black Olives image

For a fantastically quick and speedy meal try this recipe for penne tossed with crumbled goat cheese and olives

Provided by English_Rose

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

salt & freshly ground black pepper
1 lb penne
3 garlic cloves, crushed
8 anchovy fillets, chopped
4 tablespoons olive oil, plus extra for drizzling
7 ounces pitted black olives, chopped
7 ounces goat cheese, roughly crumbled
4 tablespoons finely chopped flat leaf parsley

Steps:

  • Bring a large pan of salted water to the boil.
  • Add the penne and cook until al dente, around 10 minutes.
  • Meanwhile, mix together the garlic, anchovy and olive oil into a paste.
  • Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste, chopped olives and goat cheese. Season with freshly ground pepper.
  • Drizzle with olive oil and sprinkle with parsley. Serve at once.

Nutrition Facts : Calories 783.7, Fat 36.8, SaturatedFat 13.3, Cholesterol 46, Sodium 987.7, Carbohydrate 95.3, Fiber 14.2, Sugar 1.3, Protein 22.1

BLACK OLIVE AND GOAT CHEESE TART (ANTHONY SEDLAK)



Black Olive and Goat Cheese Tart (Anthony Sedlak) image

Make and share this Black Olive and Goat Cheese Tart (Anthony Sedlak) recipe from Food.com.

Provided by Oishi

Categories     Lunch/Snacks

Time 40m

Yield 1 tart, 4 serving(s)

Number Of Ingredients 20

4 roma tomatoes, halved, cored and seeds removed
2 tablespoons olive oil
1 sprig thyme
salt and pepper
2 cups basil leaves, washed and dried well
3 tablespoons pine nuts
1/3 cup grated parmesan cheese
1 garlic clove
1/4 cup olive oil
salt
2 cups pitted black olives
4 cloves roasted garlic
1 cup olive oil
pre-rolled butter puff pastry (1/2 of a 450 g package)
1 egg yolk
1/4 cup basil leaves, washed and roughly torn
1/4 cup goat cheese, room temperature
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
salt and pepper

Steps:

  • Oven Dried Tomatoes.
  • To prepare oven dried tomatoes, preheat oven to 375. Lightly toss tomatoes, thyme and oil to coat. Season with salt and pepper. Arrange tomatoes on rack placed above baking tray; bake until tomatoes are dried, but still tacky to the touch, about 30 minutes.
  • Pesto.
  • To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.
  • Tapenade.
  • To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.
  • Black Olive and Goat Cheese Tart.
  • Preheat oven to 425. Lightly flour board and roll puff pastry to form a 8x12 inch rectangle. (Excess puff pastry can be frozen for future use.).
  • Transfer to parchment lined baking tray. Pierce puff in several places with fork.
  • Spread pesto thinly on top, leaving a 1/2 inch border around edges. Spread dollops of tapenade on top. Arrange oven dried tomatoes on top and crumble spoonfuls of goat cheese evenly across tart.
  • Brush egg yolk lightly on border and sprinkle grated parmesan on top. Bake at 425 until edges become light golden and puffy, about 8-10 minutes.
  • Top with torn basil leaves. Let cool slightly before serving.

Nutrition Facts : Calories 930.1, Fat 97.4, SaturatedFat 14.9, Cholesterol 57.8, Sodium 779.9, Carbohydrate 11.4, Fiber 5.1, Sugar 2.2, Protein 8.7

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE



Croustades of Red Peppers with Goat Cheese image

Provided by Anne Willan

Categories     Cheese     Pepper     Appetizer     Broil     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 appetizer servings

Number Of Ingredients 10

4 red peppers
3 to 4 tablespoons olive oil
2 onions, sliced
2 to 3 thyme sprigs
salt and pepper
2 garlic cloves, crushed
2 tomatoes, peeled, seeded, and chopped
2 tablespoons capers, drained
4 thick slices of country bread
6 oz/175 g soft goat cheese

Steps:

  • Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
  • Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
  • Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.

GOAT CHEESE CROSTINI WITH BLACK-OLIVE PASTE



Goat Cheese Crostini With Black-Olive Paste image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 30m

Yield 24 crostini

Number Of Ingredients 5

1 baguette cut in 1/2-inch diagonal slices (or 8 slices thick country-style bread cut into 3-by-3-inch slices 1/2-inch thick)
12 tablespoons black-olive paste
1/4 pound goat cheese, like Montrachet, at room temperature
1 cup diced sun-dried tomatoes
Chopped chives, parsley or basil to garnish

Steps:

  • Preheat oven to 400 degrees. Place the slices of bread on a baking sheet and bake them until lightly brown (about 10 minutes). The slices may be toasted under a broiler or over a grill instead.
  • Spread the slices with olive paste, then with goat cheese and tomatoes.
  • Preheat broiler. Broil crostini for about five minutes (just to melt the cheese). Arrange on a serving platter and sprinkle with chives, parsley or basil.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams

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