Meatless Monday: Goat Cheese On Green Pea Blini

goatcheese_bini

 

It’s Monday! Brighten up your evening and start the week of right with a flavorful and elegant dinner featuring delicious green pea blini filled with tart goat cheese. This recipe uses simple ingredients that are readily available in your kitchen (plus, you get to finally use that big bag of frozen green peas!), and with a little easy assembly makes for a very sophisticated presentation.

You might be used to seeing the classic blini in a miniature format, topped with glistening caviar, but these versatile pancakes are the perfect vehicle for all types of food – especially if you make them bigger (and better!).

IT’S TIME TO GO GREEN, SWEET PEA: MAKING GREEN PEA BLINI

Typically made with buckwheat flour, our variation of the classic blini recipe features green peas, and is easy and fast to make. The peas give the batter a vibrant green color, a hue perfectly suited for an “almost-summer” night.

Juicy oven-roasted cherry tomatoes, mushrooms and chives go beautifully with the chèvre, but you can substitute with whatever filling you have available in your kitchen tonight.

Pair this green pea blini dish with a glass of chilled white wine, and suddenly Monday will start looking as good as Sunday!

Bonus Tip: If you’re looking to recreate this recipe during the weekend for a party or gathering, and don’t have a lot of time, you can buy ahead some pre-made blini and save yourself some steps.

Goat Cheese And Roasted Cherry Tomatoes Green Pea Blini Tower

Goat Cheese And Roasted Cherry Tomatoes Green Pea Blini Tower

Ingredients

  • 1 ¼ cups frozen green peas
  • 1 medium egg
  • 1 medium egg yolk
  • ½ cup milk
  • 4 tbsp. all-purpose flour
  • 4 tbsp. butter, melted + 1 tbsp. to coat pancake maker
  • Salt and pepper, to taste
  • ½ lb. cherry tomatoes, sliced thinly
  • 2 garlic cloves, sliced thinly
  • 2 tbsp. olive oil
  • 3 tbsp. honey
  • 7 oz. firm goat cheese, cubed
  • 5.3 oz. button mushrooms
  • Juice of ½ lemon
  • 2 tbsp. chopped chives

Instructions

  1. Boil the peas in water (just about covered with water) with ¼ tsp. salt, until they’re al dente (3-4 minutes). Immediately cool under cold water – this will preserve the color.
  2. In the bowl of a food processor, place the peas, egg and eggs yolk, milk, flour and melted butter, and process until the batter is smooth and consistent.
  3. Cover with film and leave in in the fridge for about 20 minutes.
  4. Heat up a griddle or non-stick pan, and melt 1 tbsp. butter to coat. In the center of the griddle, pour about ¼ cup of batter, using a large spoon. If it doesn’t form a circular shape, you can shape it with the back of a spoon.
  5. Cook until the blini is golden on one side, then flip. Cook the other side until golden and remove from griddle with a large spatula. Make 12 pancakes in total and reserve.
  6. Preheat the oven at 375 F.
  7. On a roasting pan, place the cherry tomatoes and the garlic, and drizzle with 1 tablespoon of olive oil and honey. Bake for about 15 to 20 minutes. Remove from oven and reserve.
  8. Dice the mushrooms and sauté in a large pan with 1 tablespoon of olive oil. Season with salt and pepper; add the lemon juice and chives and mix.
  9. Spray some non-stick spray to a baking sheet, and place four blini – at least 1 inch apart from each other. Cover each blini with the mushroom filling, then top with a second blini. Add some of the roasted tomatoes and goat cheese mix and top with third blini.
  10. Warm in the oven for about 5-8 minutes, until goat cheese is warm and soft (not melted). Serve warm and garnish with some sprigs of basil or sage.
http://www.gourmetfoodworld.com/gourmet-food-blog/goat-cheese-on-green-pea-blini-recipe/

Spring Entertaining: Warm Goat Cheese & Honey Crostini Salad

Warm Goat Cheese Crostini

Warm Goat Cheese Crostini

Easy but sophisticated, this delicious goat cheese crostini is ready in 15 minutes.  Serve it over a bed of greens with sweet dried fruit, crunchy roasted pumpkin seeds, and drizzled with an accompanying vinaigrette for a light, delicious lunch.  It’s also equally great by itself as an easy appetizer for when friends drop by. Pair it with a chilled grass of Sancerre (or your favorite white wine), and enjoy all season long.

Spring Entertaining: Warm Goat Cheese & Honey Crostini Salad

Spring Entertaining: Warm Goat Cheese &   Honey Crostini Salad

Ingredients

  • For Crostini
  • 4 slices whole-grain bread
  • 4 slices fresh goat cheese
  • 1/4 cup caramelized walnuts (for garnish)
  • Honey (for garnish)
  • For Honey Mustard Vinaigrette
  • 2 Tbsp. cider vinegar
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. honey
  • 1 Tsp. whole grain mustard
  • For Salad
  • 2 cups mixed baby greens
  • 1/4 cup yellow raisins
  • 1/8 cup dried apricots
  • 1/8 cup dried cranberries
  • 1/3 cup oven-roasted pumpkin seeds
  • 1/2 cup carrots, shredded

Instructions

  1. 1. In a large bowl, mix in cranberries, apricots, raisins, pumpkin seeds, greens and shredded lettuce. Set aside.
  2. 2. For the dressing, mix the vinegar, olive oil, mustard and honey in a small bowl, and whisk until the ingredients are incorporated and the mixture is smooth. This can be made in advance and refrigerated until use.
  3. 3. In a large baking sheet, arrange the bread slices, and top with a 1/2-inch slice of goat cheese. Bake for about 5 minutes, until the cheese starts to bubble and just starts to brown.
  4. 4. While it bakes, mix the salad greens with the dressing. Serve the goat cheese crostini right warm, drizzled with honey and garnished with a couple of caramelized walnuts, over the bed of dressed greens.
http://www.gourmetfoodworld.com/gourmet-food-blog/spring-entertaining-warm-goat-cheese-honey-crostini-salad/

A Fresh Summer Meal: Tomato, Caramelized Onion & Goat Cheese Tart

Tomato Tart with Caramelized Onions & Goat Cheese

Plump tomatoes, buttery crust and creamy goat cheese? Yes, please! Tomato Tart with Caramelized Onions & Goat Cheese. Photo credit: Laura Bolton for Fork Knife Swoon, http://www.forkknifeswoon.com.

We’re all about fast, delicious summer dishes this month at Gourmet Food World, so to continue on that trend, this week we’re featuring a great recipe that combines fresh flavors with delicious ingredients, and that essential touch of sophistication that all our gourmet customers look for. This week: Tomato, Caramelized Onion & Goat Cheese Tart, by Fork Knife Swoon.

Savory tarts, or quiches, as they’re also widely known, are probably one of the most versatile dishes you can turn out. First off, they’re light, but you can pack them heavy with veggies, so you get a nice, healthy serving of greens. A tart can work perfectly for brunch, lunch – we love it paired with a baby green salad – and can also serve as a nice appetizer for dinner. It’s even a great light summer dinner option when paired with a more consistent side dish, like quinoa or couscous.

Creamy and tangy goat cheese

Creamy & tangy goat cheese. Photo: GourmetFoodWorld.com

This Tomato, Caramelized Onion and Goat Cheese tart recipe is a perfect example of a classic savory tart.  It masterfully combines the freshness of tomatoes with the sweetness of a perfectly caramelized onion,  but the truly outstanding ingredient here is the goat cheese – tangy, yet superbly creamy and indulgent, with its winning tanginess. All of these perfectly-cooked ingredients are contained in a flaky pastry shell, the perfect buttery vessel to contain all these flavors.  The result is pretty and colorful, making it a beautiful dish to serve to guests.

Pair this mouthwatering tart with a chilled glass of your favorite crisp white wine, and toast to Laura from Fork Knife Swoon, who was kind enough to share her fabulous recipe with us.  Visit her blog at http://www.forkknifeswoon.com, where you’ll find delicious recipes for the home cook, with a focus on seasonal produce and whole foods.

Tomato, Caramelized Onion & Goat Cheese Tart

Ingredients

  • 1/2 recipe paté brisée
  • 6-8 medium-sized tomatoes
  • 4 oz. goat cheese
  • 1 medium-sized yellow onion
  • 1 tbsp. olive oil
  • 1/2 tbsp. fresh garlic, chopped
  • 1/4 cup grated Parmesan cheese
  • kosher salt
  • freshly-ground black pepper

Instructions

  1. Preheat an oven to 425º F.
  2. On a lightly-floured surface, roll out the dough into a circle about 1/8″ thick. Using a saucer as a guide, cut out four 6″ circles of dough. Place each one over a 5″ tart pan, and gently use your fingers or a dry pastry brush to smooth the dough into the pan. Using a knife, trim the dough so that it is flush with the edge of the pan. Place tarts on a sheet pan and place in the refrigerator.
  3. Heat the olive oil in a sauté pan over medium heat. Peel the onion and slice it into thin rings. When the oil begins to shimmer, add the onion to the pan and season with salt and pepper. Let cook, stirring occasionally until translucent, about 5-10 minutes. Add the garlic, turn the heat down to low and cover with a lid. Cook an additional 20-30 minutes, or until the onions become golden.
  4. Meanwhile, slice the tomatoes cross-wise into thin rings, about 1/8″ thick.
  5. Remove the tart shells from the refrigerator. Crumble 1 oz of the goat cheese into the bottom of each tart in an even layer.
  6. Add 1/4 of the onions to each tart. Arrange the tomato slices in an overlapping circular pattern, with one slice in the middle. Top with 1/4 of the Parmesan cheese.
  7. Bake until the tarts begin to bubble and the crusts are golden brown, about 45-50 minutes. Let cool on a baking rack for 15 minutes before serving.
http://www.gourmetfoodworld.com/gourmet-food-blog/a-fresh-summer-meal-tomato-caramelized-onion-goat-cheese-tart/

Products from this post:

Goat Cheese >
Tart  Shells >
Olive oil >
Kosher salt >