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| Goat Cheese with Roasted Tomatoes |
Can you believe another
month has come and gone? I can't. A lot has changed in the last
month. I now have a full time job and am headed towards a permanent
position. And we are looking for a house. We've been going to open
houses every weekend since we moved to Nashville and now have an
agent. So yes, things are moving along.
In the chaos, my
cooking has fallen by the wayside. The first week out with agent, I
cooked twice. While that is not a small amount for some people, I
normally cook 7-9 times per week. So twice was just nuts to me. In
the meantime, we've been exploring the restaurants in the area where
we are house hunting. Because of course we aren't house hunting where
we live currently. That would make WAY too much sense. What can I
say, we crave a bit more urban of a lifestyle than where we are now.
Oh, but this all leads
us back to Secret Recipe Club! Woot! I love participating in this
club every month. And I adore that I was able to pick a recipe that
fits with my current out-of-the-kitchen lifestyle. So Tasty, So Yummy
has so many choices that I didn't know where to start. So I looked at
it when I got my assignment and then didn't look at it again until
the Saturday morning before our post date. I didn't have to scroll
very far into her new stuff before I started drooling. You see, she
posted a dish that I've had on my list to make for TWO YEARS! Two
years, I tell you! And I came thisclose to making it. Alas, my
weekend plans changed and Anthony Bourdain's Roti de Porc au Lait has
yet to happen.
But don't fret, I still
adored what I made! As I thumbed through her labels, I found one that
sang to me: goat cheese! You see, I had already planned to make my
Risotto Primavera. I never use the full 4 ounce log of goat cheese in
my risotto and was looking for a way to use the leftovers. I had
every intention of serving this Goat Cheese Marinara with toast, but
the more I looked at it, the more it looked like the perfect risotto
topping. And thus, that's how it was served. Oh, and the reason I used fresh tomatoes instead of canned as recommended by So Tasty, So Yummy? I knew I'd be the only one eating it and wanted to scale down without wasting the rest of a can. I'll be using the can when I make this for a crowd. Do check out the original recipe!
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| Fresh tomatoes with salt, pepper, and sugar |
adapted from So Tasty,So Yummy
serves 2
Ingredients:
1 tomato, diced
¼ tsp sugar
¼ tsp salt
¼ tsp pepper
1 ½ ounces goat cheese
Directions:
Preheat toaster oven to
400ºF.
Toss diced tomato with sugar and spices. Place in small ramekin and
bake 15 minutes or until tomatoes are juicy and soft. Add goat cheese
to top of the tomato mixture and return dish to toaster oven. Bake
another 15 minutes or until goat cheese is browned on top.
Serve
with toasted slices of French bread or as a topper to your favorite
Risotto Primavera.
THOUGHTS:
Oh
so easy to make and oh so delicious. The acidity of the tomatoes
played off the goat cheese beautifully. And added to the risotto?
Magnifico!
VERDICT:
Yummy-as-a-dip-or-a-risotto-topping:
1 vote!
I-don't-feel-like-trying-something-new-tonight:
1 vote
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| Goat cheese marinara turned risotto topping |
