Best Grits With Sun Dried Tomato Pesto And Goat Cheese Recipes

GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE

Steps:

• In a small dry pan, toast the pine nuts over medium heat until lightly golden brown. Remove from the heat and pour onto a plate to cool. (The nuts will continue to cook after you remove them from the heat so be sure that you don't let them brown too much - they can easily burn!)
• Line a 2 cup bowl (try to use a bowl with sharply sloped sides) with a piece of plastic wrap. (Be sure to cut a large enough piece of plastic wrap that you have several inches of plastic wrap extended over the sides of the bowl.)
• In a large mixing bowl with a fork, mash together the goat cheese, ¼ cup of cream, salt and a few grinds of black pepper and mix until well blended. If the goat cheese seems very dry, add up to another ¼ cup of cream - you want the mixture to be soft but not soggy.
• Spoon about 1/3rd of the goat cheese into the lined bowl, pressing down gently with a spoon to pack the cheese into an even layer. The spread the pesto over the cheese covering it completely (you will want some of the basil to peak out of the finished terrine, so make sure the pesto reaches the outer edges). Then top the pesto with another 1/3rd of the cheese (I found it helpful to drop the cheese with a teaspoon all over the pesto and then gently spread to cover the pesto evenly). Next, add the sun-dried tomatoes in a layer and sprinkle with all but about ½ tablespoon of the toasted pine nuts. Finally, add the remaining layer of goat cheese.
• Fold the plastic wrap edges over the top of the final layer of cheese and gently pack down. Refrigerate for at least 30 minutes (may be refrigerated for longer).
• About a ½ hour before serving, remove the terrine from the refrigerator. Place the bowl in a shallow bowl of very warm water for about 30 seconds (you only want the warm water to go halfway up the bowl). Then pull on the edges of the plastic wrap to loosen the terrine from the bowl.
• Place your serving dish over the glass bowl, making sure that the plastic edges are not under the terrine. Then invert the terrine onto your serving dish. If the terrine does not slide out immediately, leave it inverted for about a minute to allow the weight of the terrine to break the suction in the bottom of the bowl. If it still doesn't come out, try placing the bowl in warm water again and repeat the above steps.
• Once the terrine is out, gently peel off the plastic wrap. Drizzle with a little olive oil and let sit for half an hour to warm up. Sprinkle with the remaining pine nuts and some freshly ground black pepper. Serve with crackers or sliced bread.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.

SUN-DRIED TOMATO AND GOATS CHEESE PESTO

Steps:

• Pre heat oven to 180°C.
• Put nuts on baking tray and bake 5 minutes or until toasted.
• Place them and goats cheese and basil and tomatoes in food processor.
• Process till finely chopped.
• With motor running add oil and water.
• Taste and season.
• Serve with pasta of your choice.

GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE

Steps:

• Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
• Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
• Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
• Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

Steps:

• Preheat the broiler.
• In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.
• Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.
• Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.

ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

SUN-DRIED TOMATO GOAT CHEESE SPREAD

Steps:

• Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

GOAT CHEESE AND SUN-DRIED TOMATO TARTINES

Steps:

• Preheat oven to 350°F.
• Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
• Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
• Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
• Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.