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Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil. 3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help ...
Yields: 6-8 servings. Prep Time: 20 mins. Total Time: 20 mins. Ingredients. 16 oz. goat cheese. 1/2 c. sour cream. 2 oz. pancetta, diced. 3 tbsp. panko breadcrumbs
These little goat cheese balls look like shiny jewels with their cranberry and pistachio coating. They're perfect for Christmastime or any occasion when you want something festive and cheesy. Get ...
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Appetizer: goat forequarter, goat sausage, bolo de rolo, shishito peppers; Entrée: leg of goat, goat milk baby formula, turnips, fiery cheese puffs; Dessert: goat salami, goat cheese croquettes, lemon verbena, dragon fruit chips; Contestants: Greg Lipman, Chef and Owner from Atlanta, GA (eliminated after the appetizer)
It's made by blending standard gazpacho ingredients—tomatoes, cucumber, bell pepper, and onion—with fresh, sweet watermelon for a refreshing and light appetizer. Get the Watermelon Gazpacho recipe