Currently viewing the tag: "Goat Cheese"

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

 

This summery peach salad features sweet ‘n’ smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula.

Yield: 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

 

Ingredients:

•  1/4 cup balsamic vinegar

•  2 tablespoons honey

•  3 peaches, pitted and each cut into 6 wedges

•  Cooking spray

•  1 tablespoon extravirgin olive oil

•  1/8 teaspoon freshly ground black pepper

•  Dash of kosher salt

•  10 cup trimmed arugula (about 10 ounces)

•  2 ounces thinly sliced prosciutto, cut into 1/4-inch strips

•  2 tablespoons crumbled goat cheese

 

Preparation:

1.  Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2.  Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4.  Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

 

Laura Zapalowski, Cooking Light

JUNE 2008

 

Source: MyRecipes

 

 

 

 

Pasta and Grilled Vegetables with Goat Cheese

This vibrant vegetable entrée is light and delicious. To ensure even grilling, cut the vegetables into large, similar-sized pieces. After they’re cooked, they’re chopped into bite-sized pieces. You can substitute yellow squash for zucchini.

Yield: 4 servings (serving size: 2 1/2 cups pasta, 3 tablespoons cheese, and 1 1/2 teaspoons basil)

 

Ingredients:

•  1 large zucchini, quartered lengthwise (about 8 ounces)

•  1 red bell pepper, cut into 4 wedges

•  1 leek, trimmed and halved

•  1 (14-ounce) can artichoke hearts, drained

•  1 head radicchio, quartered

•  1/2 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper

•  2 garlic cloves, minced

•  Cooking spray

•  4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)

•  1 cup grape or cherry tomatoes

•  3/4 cup (3 ounces) crumbled goat cheese

•  2 tablespoons chopped fresh basil

 

Preparation:

1.  Prepare grill.

2.  Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.

3.  Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.

 

Andrea Chesman, Cooking Light

SEPTEMBER 2005

 

 

Source: MyRecipes