Tag: goat cheese

An explosion of taste and freshness with this tart – Italian cuisine reinvented by Gordon Ramsay

The avocado and prawn pie with goat cheese and herbs it is a refined and satisfying culinary option, perfect to amaze your palate. Explore the unique combination of creamy avocado, succulent prawns and goat cheese fragrant, enriched by the aromatic notes of fresh herbsfor an unforgettable gastronomic experience.

Baked Goat Cheese “Caprese” – Hot and Not

No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened tomatoes…what’s not to love? Well, false advertising for one. With very few exceptions, the tomatoes used on these Caprese salads are not sweet, juicy, ripe tomatoes; they’re the opposite.

They’re almost always your standard, conventionally
produced, picked green and left to redden (not ripen) in the case, tomatoes.
They’re mealy, flavorless, and completely undeserving of being paired with
ingredients as perfect as mozzarella and basil.

While I’m invariably disappointed by the execution of this
classic salad, I do love the combination of flavors, and by using cherry tomatoes,
I thought it would translate perfectly for a baked goat cheese appetizer. Did
it ever. When you take into consideration the taste, appearance, and ease of
preparation, there’s a real chance this could become your new favorite summer
appetizer.

By the way, as long as you are using high quality, oven
safe ramekins, you can also do these on the backyard grill. Place a piece of
foil on the grates, set down your ramekins, close the cover, and cook until the
juices are bubbling, and the cheese is heated through.

I hope you give this delicious, and so not disappointing
“Caprese” a try soon. Enjoy!

Ingredients for 4 portions:

8 oz log fresh goat cheese, cut into 4 equal pieces

2 tbsp olive oil

2 tbsp basil chiffonade

16 cherry tomatoes, halved

freshly ground black pepper and cayenne, to taste

*bake at 400 degrees F. for about 15 minutes

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Blood Orange Endive Salad

A simple salad made with endive lettuce, blood oranges, Gorgonzola with a blood orange vinaigrette.

Yesterday I had the honor of being the Godmother to my beautiful niece, Mia Rose. After the church, there was a reception dinner where I totally indulged on some not-so-light dishes and of course, cake.

I need to brag about this cake for a minute because my very talented
aunt made this, although my iPhone really doesn’t do it justice… So pretty you almost don’t want to eat it!

This morning I ran 2 miles and after my run I did some grocery shopping (best time to go food shopping BTW, I always make the best choices after working out) and found these beautiful blood oranges. I love the color of blood oranges and I seldom see them, so a salad is today’s light lunch.

This is also great with goat cheese in place of gorgonzola, and you can use raspberries or strawberries in place of the oranges.

Blood Orange Endive Salad
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 salad • Old Points: 6 pts • Weight Watchers Points+: 5 pts
Calories: 256 • Fat: 8.5 g • Protein: 10 g • Carb: 40.5 g • Fiber: 23 g • Sugar: 16 g
Sodium: 246.5 mg (without salt)

Ingredients:

1 head endive
1 blood orange
1 tbsp crumbled gorgonzola

For the vinaigrette:

1 tbsp fresh squeezed blood orange juice
1 tsp extra virgin olive oil
1/2 tsp white balsamic
salt and fresh pepper to taste

Directions:

Peel the orange and cut into sections.

Remove the outer leaves of the endive and fan them on the plate. Chop the remaining smaller leaves and place them in the center of the plate. Top with crumbled cheese.

Combine the vinaigrette ingredients and whisk; drizzle over salad.

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/blood-orange-endive-salad html