Goat Cheese Wontons With Tomato Herb Salsa Recipes

BAKED TOMATOES WITH GOAT CHEESE

Steps:

• Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

HERBED GOAT CHEESE

Steps:

• Add the goat cheese, basil, garlic powder, onion powder, oregano, salt, thyme and pepper to a stand mixer fitted with the beater attachment. Mix on low speed until you have a smooth, blended paste, about 3 minutes. Scrape down the sides of the mixer bowl and mix again. With the mixer on low speed, slowly pour in the lemon juice and beer; mix until all of the liquid is absorbed. Scrape down the sides of the bowl and mix one last time to ensure all the ingredients are fully incorporated and evenly dispersed.

GOAT CHEESE WONTONS WITH TOMATO-HERB SALSA

Steps:

• 1. TO MAKE THE SALSA: In a food processor, pulse all of the ingredients until pureed. Cover and refrigerate until ready to serve, up to 4 hours. 2. TO MAKE THE WONTONS: Line a baking sheet with waxed paper. In a medium bowl, mash the goat cheese, bread crumbs, garlic, and pepper with a rubber spatula until combined. Place a wonton wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Brush the edges of a wonton wrapper with cold water. Place 1 teaspoon goat cheese mixture on the bottom third of the wrapper. Fold over the top point of the wrapper to meet the bottom point, enclosing the filling in a triangle shape. Press the edges of the wrapper to seal. Place on the waxed paper. Repeat with the remaining filling and wrappers. (The wontons can be prepared up to 4 hours ahead, covered, and refrigerated.) 3. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the wontons, turning once, until golden brown, about 1 1/2 minutes. Keep the wontons warm in the oven while frying the rest. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm, with the salsa.

SALSA-BAKED GOAT CHEESE

Steps:

• 1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.
• 2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.

GOAT CHEESE WONTONS

Steps:

• In a small bowl, combine the cheese, herbs, garlic, salt and pepper. Beat egg and water., Place 1 tablespoon cheese mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with egg; roll up tightly to seal., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels.

GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Grill Method:
• Spray one side of a tortilla with oil and place it, oiled side down, on the grill over medium-high heat. Top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Spray one side of a second tortilla with oil, and place it on top of the first, oiled side up. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the grill and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
• Camp Stove Method:
• Spray a large skillet with oil and warm over medium-high heat on the stove. Place 1 tortilla in the hot skillet, and top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Top with a second tortilla. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
• Make It at Home:
• Make it a meal by adding broiled shrimp. Preheat the broiler. Spread 1 pound of peeled shrimp in a single layer on a baking sheet, spray with olive oil, and season with salt and pepper. Broil, about 2 minutes, until the shrimp is cooked through. Split each shrimp in half lengthwise. Continue with preparation per the camp-stove method. Add 1/4 cup of the shrimp to each quesadilla along with the cheese and salsa.