posted by Becky 11-10-101 9:28 PM
Baked Goat Cheese with Arugala Salad and Tomato Dressing
1/2 cup Kalamata olives for garnish
3 bunches of arugala
1/2 cup of ricotta cheese
1 jar of Coonridge Organic Goat Cheese
1 large sprig of dill, chopped
1/2 cup pecans, finely chopped
1/2 cup fresh bread crumbs (whole wheat best)
For Dressing:
1/2 cup Drew's peppercorn and garlic dressing
1/2 cup fresh tomato sauce
Dash of balsamic vinegar
Blend dressing ingredients together until smooth. You can add some fresh herbs as well. This will perk up the flavor.
This dish is great for an appetizer, and also great served with some roasted heads of garlic. Mix the goat cheese and ricotta cheese together with the dill until smooth
Mix the pecans and breadcrumbs together in a shallow pan and drop dollops (2 to 3 T.) of the cheese mixture on top with a spoon. Sprinkle the crumbs on top of that and gently roll into balls
Preheat oven to 400°F. and bake the cheese on a lightly oiled sheetpan. To serve toss the arugala with a couple of T. of the dressing and, using a spatula, place a piece of the goat cheese on top of that. Garnish with some breadcrumbs and olives.
Serves 4