Herbal Tomatoes & Roasted Goat Cheese with Crostini

1 Herbal Tomatoes & Roasted Goat Cheese with Crostini

This easy rider presents the taste of a ripe summer tomato.
 

material

2 tbs. olive oil

1/3 cup of grated carrots

¼ cup of Castelvetrano olives finely chopped

Kir finely chopped sweet onions

114 ounces. Brie goat cheese wheel, removable skin or 4 ounces.

4 tsp mixed herbs

¼ tsp. Granulated garlic

Baguette slices, brushed with olive oil and roasted.

Preparation

 

Position the rack in the middle of the oven and warm the oven to 450 F.

Put oil in a medium saucepan over medium heat until the oil is sparkling. add carrots, onions, and olives, and cook until the vegetables begin to soften and the oil turns to bright orange, stirring occasionally, about 3 minutes. add tomatoes, 1/2 tsp. salt, and ¼ tsp. pepper, and continue cooking, stirring occasionally, until the mixture is heated, 2-1 / 2 to 3 minutes.

    Divide the mixture into four 4 ounces. You can also transfer the ramekin to the framed baking sheet. Divide the goat cheese between the ramekin and bake until the cheese melts and begins to turn golden around the edges and wait 3 to 4 minutes. Then remove from the oven, fill with 1 tsp cheese. from the mixed ingredients, and serve with toasted baguette.

2.                          Roasted Cream Radish and Garlic Soup

Roasting turnips, apples, and garlic add another delicious layer to this delicious soup. Crispy greens dressed for an elegant presentation of sump jewel.
 

Material

2 pounds of small turnips, root cut

2 Granny Smith apples, peel, and cut them into eight

20 cloves of garlic

1/2 cup of sherry

1/2 cup of olive oil

Halal salt and freshly ground black pepper

1 liter of vegetable broth

1/2 cup thick cream

4 ounces of Gruyère Cheese, grated

Preparation

 

Posi sikan rack in the middle of the oven then heat the oven. Then separate the turnips from the vegetables and set aside ½ cup thinly sliced ​​vegetables cut radish into two pieces of turnips into two vegetables transfer to a large bowl stir with apple garlic and also sherry stir with 1/4 cup Pepper olive oil move into a large, framed pan and then turn brown into gold for about thirty minutes using a large metal sptula and back again for thirty minutes.

Meanwhile heat the remaining ¼ glass oil over medium high heat until it sparkles. Work in batches. Fry the sliced ​​leaves until the green is translucent and crisp. Remove the paper-coated dish towel and then sprinkle salt.

Work in two batches of purei each batch of vegetables with two cups of broth and then transfer to a 4 liter pot and bring to a boil then reduce heat to medium add cream and 3 ounces of melted cheese season with salt and mrica and then serve in tureen or bowl. garnish with the remaining 1 ounce of cheese and crispy vegetables.

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