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Check out the recipe on Best Bites! Ingredients: 12 thinly sliced pieces of prosciutto. 4 tablespoons goat cheese. 12 figs, chopped. Balsamic vinegar for drizzling. Directions: Preheat oven to 400 ...
Yields: 6-8 servings. Prep Time: 20 mins. Total Time: 20 mins. Ingredients. 16 oz. goat cheese. 1/2 c. sour cream. 2 oz. pancetta, diced. 3 tbsp. panko breadcrumbs
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Divide the goat cheese into six golf ball-size pieces. Shape the balls into free-form pears, remembering that nature refuses to make any two alike, so you shouldn’t try too hard either. Roll the goat cheese “pears,” one at a time, in the pistachio dust until well coated. Shake off any excess pistachio dust back into the bowl.
Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil. 3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
Preheat the oven to 400 degrees. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.
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