I found this simple but yummy recipe on p 39 of this months Cooking Light magazine and gave them a try last nite on the grill. The recipe claims only 20 minutes to cook and I can tell you it’s absolutely true. Simply mix chopped cooked bacon with some goat cheese, light cream cheese, salt, pepper, garlic salt and grated red onion.
Cut fresh jalapeños in half and stuff with the cheese mixture. The Hubs was already grilling, so I popped the peppers on the medium hot side of the grill. They blistered and melted nicely! Top them off with a thinned out and heated sauce made from the hot pepper jelly/jam and about two tablespoons of water. Just the right amount of heat and crunch!
I know we just left the land of cheese, but this is extreme. Even with a holiday week and some extra flavorful cooking…
Two kinds of brie? Really? One isn’t enough?
There once was a girl with two tarts…Where cooking came straight from her heart…
So slice the zucchini…put down the martini…
Brush with some garlic and oil and top with goat cheese…
On top of a salad it’s the bee’s knees!
Had some choux dough, rolled onto a pie pan and blind baked them. For option one, shown here, I sliced two smallish zucchini and spiraled them in the crust laying them flat. Brushed the whole pie with olive oil, minced garlic and chopped basil and a teensy bit of Dijon mustard and put some bits of goat cheese on also, but not too much. Into a 425 oven for 30 minutes.
I chilled it overnite and then when I found the chicken apple sausage in the freezer for dinner, I thought, aha!
Sliced the cooked sausage and tossed with arugula and cherry tomatoes and slivers of red onion and tossed with some dressing. I zapped the tart slice in the wave and served it on top of the salad. Totally yum!
A sad looking zucchini that was even sadder when I started slicing and two lonely mini eggplants?
Why make a ratatouille tart of course!
I started with aforementioned sad zucchini and lonely eggplants sliced as thin as my thinny, thin, thin knife could go and then sauteed them in a pan with some onions. I quartered four Campari tomatoes and opened the jar of sunny roasted peppers I had in the fridge. I also mixed a beaten egg with some light cream and set aside. While all this was happening I was blind baking a premade pie crust in my tart pan in a 375° oven for about 12 minutes. Nicely browned.
Once the veggies are soft and caramelized in the olive oil in the skillet, I added salt and pepper and the jarred roast peppers to the mix. I put the veggies in the baked and cooled tart shell and poured the beaten egg in the crust. It shouldn’t be all egg, but should just be holding the vegetables in place. I sprinkled some shredded mozzarella on top and little dabs of goat cheese. Lastly I put the tomatoes in middle. Into the 375° oven again for about 20 minutes. Then I turned the broiler on for about 6 minutes to give the cheese a extra measure of bubbly and melty ( remember the two dwarfs that no one ever talked about….) . I served the tart, cut into fours, on a bed of fresh arugula dressed with olive oil, my new favorite balsamic, and some salt and pepper! Perfect for meatless monday, which we almost did, but then our friend A was over for a work dinner for us and I added some Barramundi at the last minute!