Goats Cheese And Tomato Salad Wraps Recipes

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TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE



Tomato and Goat-Cheese Salad with Basil Vinaigrette image

Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 6

1/2 cup packed fresh basil leaves, plus more for garnish
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
3 ounces fresh goat cheese
3 medium tomatoes, cored and sliced crosswise 1 inch thick

Steps:

  • In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
  • With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.

Nutrition Facts : Calories 139 g, Fat 12 g, Fiber 1 g, Protein 5 g

BAKED TOMATOES WITH GOAT CHEESE



Baked Tomatoes with Goat Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

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.

TOMATO SALAD WITH GOAT CHEESE



Tomato Salad With Goat Cheese image

Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!

Provided by KellyMac6

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

mesclun or any mixed salad green, about 1 cup per person
4 large tomatoes, washed and sliced
8 ounces fresh goat cheese
salt and freshly ground pepper
4 tablespoons parsley, chopped at the last minute (or basil)
2 tablespoons minced shallots
1 teaspoon mustard
2 tablespoons vinegar
6 tablespoons olive oil

Steps:

  • Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
  • Mix the dressing ingredients into an emulsion.
  • Crumble the goat cheese onto the tomato slices.
  • Season with salt and pepper to taste.
  • Pour dressing on top lightly and add the chopped parsley or basil.

LAMB, GOAT CHEESE, AND HEIRLOOM TOMATO SALAD



Lamb, Goat Cheese, and Heirloom Tomato Salad image

Toss leftover shredded lamb roast with pomegranate seeds, creamy goat cheese, and a bright herby salsa verde dressing for a sublime weeknight salad.

Provided by Donna Hay

Yield Serves 4

Number Of Ingredients 7

8 heirloom tomatoes (960g), sliced
1/2 x quantity shredded Slow-Roasted Lamb Shoulder
300g (10 1/2 oz) goat cheese, crumbled
Seeds from 1 pomegranate
1 long green chile, sliced
1/2 x quantity Salsa Verde
Baby (micro) basil, to serve

Steps:

  • Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.

TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE



Tomato and Peach Salad With Whipped Goat Cheese image

Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

Provided by Alexa Weibel

Categories     salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon whole-grain mustard, preferably Maille brand
1/2 teaspoon fresh lemon zest, plus 2 teaspoons juice
Kosher salt and black pepper
1/4 small red onion, very thinly sliced
4 ounces soft goat cheese or feta
6 tablespoons heavy cream
2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
2 medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges
1 packed cup torn purslane, mâche or watercress (optional)

Steps:

  • In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
  • Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
  • Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

ENSALADA DE SANDíA Y TOMATE (WATERMELON TOMATO SALAD WITH GOAT CHEESE AND CORN NUTS)



Ensalada de Sandía y Tomate (Watermelon Tomato Salad with Goat Cheese and Corn Nuts) image

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

Provided by Katie Button

Categories     Salad     Watermelon     Goat Cheese     Tomato     Summer     Fruit     Vegetable     Vegetarian     Dairy     Cheese     Wheat/Gluten-Free

Yield Serves 8 as a small plate

Number Of Ingredients 10

1 tablespoon honey
1½ tablespoons reserve sherry vinegar
Kosher salt
¼ cup extra-virgin olive oil
¼ cup corn nuts, preferably Quicos
4 medium heirloom tomatoes, cut into wedges
4 cups 1-inch watermelon cubes
¼ cup very thinly sliced sweet onion
3 ounces goat cheese, such as Capricho de Cabra
2 tarragon sprigs

Steps:

  • Whisk the honey, vinegar, and ½ teaspoon salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified.
  • Pulse the corn nuts in a food processor until finely chopped.
  • Arrange the tomatoes in serving dishes in a single layer and sprinkle with ½ teaspoon salt. Top with the watermelon and onion and drizzle with the dressing. Crumble the goat cheese and pluck the tarragon leaves on top. Sprinkle on the corn nuts and serve immediately.

PASTA WITH FRESH TOMATOES AND GOAT CHEESE



Pasta With Fresh Tomatoes and Goat Cheese image

This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
2 pounds very ripe tomatoes, coarsely chopped
1 teaspoon fresh thyme or oregano leaves
1/2 teaspoon red-pepper flakes, plus more as needed
2 ounces Parmesan cheese, coarsely grated, plus more as needed
1 pound fusilli or another spiral pasta
1 (4-ounce) log goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
  • Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
  • To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

WARM GOAT CHEESE AND SUN-DRIED TOMATO SALAD



Warm Goat Cheese and Sun-Dried Tomato Salad image

This salad is hea-ven-ly! I make a few salads with goat cheese (what a yummy treat!), but this one, in which the goat cheese is warmed, is scrumptious beyond words. Very impressive, too! The vinagrette dressing is is a great one to use on other salads, as well. This comes from Linda McCartney's vegetarian cookbook and I often serve it with a grourmet soup and warm bread for a lovely, complete meal.

Provided by Helping Hands

Categories     Free Of...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 (7 1/2 ounce) bag mixed greens (preferably with radicchio leaves)
1 7/8 ounces spinach leaves
1 bunch watercress
2 tablespoons finely chopped onions
4 sun-dried tomatoes, sliced (packed in oil)
olive oil
6 ounces creamy goat cheese
5 tablespoons olive oil
1/2 teaspoon yellow mustard
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 -2 clove minced garlic
salt and pepper

Steps:

  • Dressing:.
  • Mix together mustard, lemon juice, and vinegar.
  • Salt and pepper to taste.
  • Whisk in olive oil slowly, allowing dressing to thicken.
  • Add garlic and mix well.
  • Let stand for 30 minutes.
  • Salad:.
  • Pre-heat broiler.
  • Mix all greens and salad leaves in salad bowl.
  • Add onion, sun-dried tomatoes, and dressing, and toss well.
  • Place on individual plates.
  • Brush goat cheese with olive oil and place under broiler (on sprayed cookie sheet) for a few minutes, until cheese bubbles and turns slightly golden in color.
  • Place goat cheese slices on top of individual salads, and serve while warm.

Nutrition Facts : Calories 325.4, Fat 29.8, SaturatedFat 11.2, Cholesterol 33.6, Sodium 284, Carbohydrate 5.4, Fiber 0.7, Sugar 3.5, Protein 10.2

TOMATO TARTS WITH ROASTED GARLIC & GOAT'S CHEESE



Tomato tarts with roasted garlic & goat's cheese image

Use up cherry tomatoes in these little puff pastry tartlets - get ahead by roasting the three whole garlic bulbs the night before

Provided by Good Food team

Categories     Canapes, Starter

Time 1h22m

Yield Makes 4

Number Of Ingredients 8

3 whole garlic bulbs
2 tbsp olive oil
375g block all-butter puff pastry
1 ½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
325g cherry tomato , halved
1 egg , beaten
150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
handful basil leaves

Steps:

  • Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool - this can be done the day before.
  • Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don't have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
  • Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
  • Brush the edges of the pastry with egg, crumble over the goat's cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Nutrition Facts : Calories 591 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

GOAT'S CHEESE AND TOMATO SALAD WRAPS



Goat's Cheese and Tomato Salad Wraps image

Fast, easy and refreshing for a summer sandwich. Can't remember where I got this recipe. I think it was from a package of tortillas!

Provided by Moody

Categories     One Dish Meal

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

125 g goat's cheese, crumbled
300 ml tomatoes, seeded,diced
300 ml cucumbers, seeded,diced
125 ml green onions, chopped
10 ml extra virgin olive oil
10 ml balsamic vinegar
4 flour tortillas (25 cm)

Steps:

  • In a bowl, combine all ingredients except tortillas.
  • Divide mixture evenly between the 4 wraps, and enjoy!

Nutrition Facts : Calories 248.2, Fat 14, SaturatedFat 7.4, Cholesterol 24.7, Sodium 358.2, Carbohydrate 21, Fiber 2.1, Sugar 4.1, Protein 10.2

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