30 April 2012

Secret Recipe Club: Goat Cheese Marinara

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!

Fresh tomatoes with salt, pepper, and sugar

adapted from So Tasty,So Yummy
serves 2

1 tomato, diced
¼ tsp sugar
¼ tsp salt
¼ tsp pepper
1 ½ ounces goat cheese

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.

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!

Yummy-as-a-dip-or-a-risotto-topping: 1 vote!
I-don't-feel-like-trying-something-new-tonight: 1 vote

Goat cheese marinara turned risotto topping

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