Baked Goat Cheese with Red Onion Confit
This recipe was created exclusively for TreeHugger by Sabrina Modelle of The Tomato Tart. It's for nibbling while enjoying a bottle of 2007 Tablas Creek Espirt De Beacastle. This wine, while still fairly young is full of lush fruit flavors and spice. As soon as I smelled the cork, I thought of the blackberries that are so lovely this time of year and knew I would also like to work the wine itself into the recipe.
Baked goat cheese is a lovely addition to a salad- it's creamy melted interior contrasts nicely with the crispness of breadcrumbs. I also love serving it as an appetizer as it comes together quickly and can be served warm from the oven while guests are enjoying wine. The onion confit takes the baked goat cheese over the top in a very good way- and the recipe is easily scalable for gifts or a crowd.
4 ounces of goat cheese, sliced into 1 inch rounds
1 cup breadcrumbs (homemade or unseasoned storebought)
1 tablespoon of fresh herbs (chives, oregano, basil)
1 teaspoon salt
2 teaspoons fresh ground pepper
1. Marinate goat cheese rounds in olive oil, salt, pepper, and herbs for an hour to 3 hours in the refrigerator.
2. Line cookie sheet with parchment paper and preheat oven to 375º.
3. In a large bowl, toss breadcrumbs with olive oil, fresh herbs, salt and pepper.
4. Press goat cheese rounds into seasoned breadcrumbs and coat well on all sides.
5. Bake on cookie sheet for 5 minutes until the center is soft to the touch.
Onion Confit2 onions very finely chopped 2 tablespoons butter ¼ cup tablas creek espirit de beaucastle ½ tablespoon honey salt and pepper to taste
1. In a medium heavy skillet over medium heat, melt butter.
2. Add onions and allow to soften without disturbing for the first 10 minutes, do not stir often but be careful not to brown too quickly.
3. Caramelize onions for about 30-40 minutes stirring gently every 5-10 minutes.
4. Whisk together wine and honey, and add to skillet stirring to incorporate, lower heat and watch carefully until all liquid is absorbed and mixture resembles a thick jam.
5. Season with salt and pepper and remove from heat.
Serving suggestion: over arugula lightly dressed with olive oil and vinegar and fresh blackberries.
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