Hello!  I am Lorie Fangio, resident Chef for The Art Of Living Beautifully.  I am a culinary instructor and owner of A Taste Of Paris culinary trips.

It is a thrill for me to be sharing recipes with McKinney residents once a month in the much anticipated TAOLB publication. Fresh seasonal ingredients and recipes that are accessible to the home chef will be my focus.

Join me in the kitchen for an an upcoming cooking class, My cooking classes can always be found on the Art of Living Beautifully monthly calendar. Dreaming of taking a culinary inspired trip to France? Check out my trip offerings and my personal blog at www.atasteofparis.net

I hope you will be inspired to get in the kitchen and make something tasty for the ones you love!

 

Baked Goat Cheese with Tomato Confit

from the kitchen of Lorie Fangio, resident Chef

Ingredients:

Tomato Confit

1 1/2 cup cherry tomatoes cut in half

8 Roma tomatoes seeded and cut in quarters

8-10 fresh basil leaves torn

3 cloves garlic pressed

1/4 cup olive oil

Pinch of fresh thyme

½ teaspoon sugar

¼ teaspoon salt

Pinch of fresh ground pepper

Baked Goat Cheese

6 ounces fresh chevre

8 ounces cream cheese

1/2 cup grated parmesan cheese

1 clove garlic pressed

Directions:

Preheat oven to 200 degrees and line a roasting pan with foil.  Place all ingredients for the confit in the pan and toss well to coat the tomatoes with oil and seasonings.  Spread the tomatoes out to form a single layer.  Roast for 1 hour, remove pan and stir tomato mixture, spread out again, replace pan in oven and repeat this process after 1 more hour.  If tomatoes are still very wet, continue roasting for an additional 30 minutes.  Store the tomato confit in the refrigerator until needed. To prepare Baked Goat Cheese, preheat oven to 400 degrees.   Place all ingredients in a bowl and mix well with an electric mixer.  Grease a 6×6 baking dish and fill with the cheese mixture.  Bake uncovered for 18-20 minutes until cheese is bubbling.  Top with Tomato Confit and serve with bread or crackers.

TIP- To keep Tomato Confit for up to two weeks in the refrigerator, store in a glass jar and cover the tops of the tomatoes with olive oil.

 

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