Salad Of Goat Cheese Fritters With

* Exported from MasterCook *

SALAD OF GOAT CHEESE FRITTERS WITH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sm Round zucchini
4 Baby artichokes
4 lg Cherry tomatoes
4 Zucchini flowers
For the tomato coulis:
1/2 c Extra virgin olive oil
2 tb White onion
1 t Garlic cloves
1 c Vine-ripened tomatoes
Salt to taste
Pepper to taste
1 tb Sherry vinegar
For the fritters:
1 Log farm fresh goat cheese
(8 ounces)
4 tb Mascarpone cheese
1 tb Italian parsley
1 tb Chives
Salt to taste
White pepper to taste
1 c Panko bread crumbs
For the salad:
4 c Mesclun greens
1 tb Sherry vinegar
1 tb Extra virgin olive oil
Salt to taste
Pepper to taste

Preparation of the vegetables:

Blanch zucchini and artichoke. Remove middle and stuff
with appropriate filling. Peel and hollow tomato and
fill zucchini flower. Steam zucchini flower 30
seconds. Chill and reserve.

Preparation of the fillings:

Zucchini: Diced zucchini with scallions and thyme,
parmigiano reggiano. Tomato: Chopped confit tomato,
roasted garlic and fresh basil. Artichoke: Diced
artichoke, sage, and black olive relish.

Zucchini Flower: Eggplant caviar with parsley.

Preparation of the tomato coulis:

In a heavy sauce pan, heat 1 tablespoon of extra
virgin olive oil. Add the white onion and garlic
cloves. and sweat over medium heat for five minutes.
Add chopped tomato and simmer for 20 minutes. Remove
from heat, purJe, and add seasonings, vinegar, and
remaining olive oil. Strain and serve chilled.
Preparation of the fritters:

Mix the goat cheese and mascarpone with the herbs and
seasonings. Roll into a cylinder and refrigerate. Cut
into 1 1/2-inch tubes and bread lightly with panko
bread crumbs. Fry in extra virgin olive oil. Drain and
reserve warm.

To finish the dish:

Place warm goat cheese fritters on the chilled greens.
Combine the sherry vinegar, oil, and salt and pepper.
Place stuffed chilled vegetables around and drizzle
with both sauces. Serve chilled.

Yield: 4 servings

Recipe By : CHEF DU JOUR SHOW #DJ9333
For the vegetables:

From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
Oct 1996 14:32:55 Pst



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