Best Prosciutto And Goat Cheese Timbales With Mixed Greens Recipes

Prosciutto and Goat Cheese Timbales with Mixed Greens image

Yield Serves 6

Number Of Ingredients 9

12 to 16 thin slices prosciutto
10 ounces soft fresh goat cheese (such as Montrachet), room temperature
2 ounces cream cheese, room temperature
1/2 cup chopped green onions
8 ounces haricots verts or slender green beans, trimmed, cut crosswise in half
1 tablespoon plus 1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
3 tablespoons chopped shallots
12 cups mixed baby greens

Steps:

Line six 2/3-cup ramekins with plastic wrap, leaving overhang. Line each ramekin with 2 slices prosciutto, overlapping in center and patching any holes with extra prosciutto. Stir goat cheese, cream cheese and 1/4 cup green onions in bowl until well blended. Season generously with pepper. Spoon into prepared ramekins, dividing equally. Fold prosciutto over to enclose. Fold plastic over to cover; press to compact. Chill overnight.
Cook beans in medium pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain well. Pat dry. (Can be prepared 1 day ahead. Cover and chill.)
Invert ramekins to release timbales. Peel off plastic. Heat 1 tablespoon oil in large skillet over medium heat. Add timbales, bottom side down. Cover; cook until cheese is just soft when top of timbale is pressed, about 5 minutes. Transfer to plate; let stand 1 hour to set up.
Meanwhile, combine vinegar and shallots in small bowl. Slowly whisk in 1/2 cup oil. Season with salt and pepper.
Combine greens, beans, 1/4 cup green onions and 2/3 cup dressing in large bowl; toss to coat. Divide salad among 6 plates. Top each with timbale. Drizzle some of remaining dressing over each.

Warm Goat-Cheese Timbales image

Provided by Elsie Wollaston

Yield Makes 6 (first-course) servings

Number Of Ingredients 14

For timbales
1/2 pound mild soft goat cheese
1/2 stick (1/4 cup) unsalted butter, softened
4 large eggs
4 large egg whites
2 tablespoons freshly grated parmesan
2 teaspoons chopped fresh thyme
For salad
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
3 tablespoons extra-virgin olive oil
3 ounces mesclun (6 cups)
Special Equipment
6 (5-ounce) ramekins

Steps:

Make timbales:
Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
Prepare salad:
Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.