Golden Goats Cheese Tomatoes Recipes

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TOMATO GOAT CHEESE PASTA



Tomato Goat Cheese Pasta image

This tomato goat cheese pasta is simple, fresh, and easy to make. The goat cheese makes the tomato sauce nice and creamy!

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

8 ounces uncooked pasta
1 tablespoon olive oil
1/2 medium onion (chopped)
3 cloves garlic (minced)
1 (14 fluid ounce) can crushed tomatoes
1/2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon Italian seasoning
4 ounces goat cheese (or to taste)
8 leaves fresh basil (sliced thin)
Salt & pepper to taste
For serving: freshly grated parmesan cheese (optional)

Steps:

  • Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
  • In a medium saucepan, sauté the onion in the olive oil for 5-7 minutes over medium heat (ok if it lightly browns).
  • Stir in the garlic and cook for 30 seconds.
  • Add in the crushed tomatoes, Italian seasoning, and red pepper flakes (leave them out if you don't want any heat). Reduce the heat and simmer the sauce gently for about 10 minutes.
  • Stir in the goat's cheese and basil (the cheese should melt right in and make the sauce creamy). If you're at all unsure about the taste of goat cheese, add it in gradually and taste as you go. Season with salt & pepper as needed. Serve with the drained pasta (add a splash of the pasta water if you want to thin the sauce out) and freshly grated parmesan cheese if desired.

Nutrition Facts : Calories 358 kcal, Carbohydrate 52 g, Protein 15 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 244 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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.

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