Best Goat Cheese Sun Dried Tomato And Roasted Garlic Souffles Recipes

GOAT CHEESE AND SUN DRIED TOMATO PROFITEROLES WITH HERB OIL

Steps:

• Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.;
• Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.;
• Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.;
• Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.;

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES

Steps:

• Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
• Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
• Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
• Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLé WITH SALADE VERTE à LA VINAIGRETTE

Steps:

• Soufflé - Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature. Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat. Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes. Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
• Vinaigrette & Salad - Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.

GOAT CHEESE AND SUN DRIED TOMATOE APPETIZER

Steps:

• 1. chop (crumble) goat cheese on serving dish.
• 2. cover cheese with chopped basil.
• 3. sprinkle basil with olive oil.
• 4. add chopped tomatoes.
• 5. cover with pine nuts.
• 6. sprinkle with vinegar.