Vidalia Onion + Goat Cheese Tart

Vidalia Onion  and Goat Cheese Tart

This savory tart is so easy to make you will want to make sure you always have these ingredients on hand. I love to serve it warm with  a lightly dressed arugula green salad.

Tart dough:

1 ½ cup flour

1 tsp. Salt

2 tbsp. Parm cheese

12 tbsp. Butter, cold cut into 1 inch pieces

2 tbsp. Cold water

Preheat oven to 400 degrees.

IN food processor, flour, salt and cheese. Pulse mixture  until combined.  With motor running , add butter in pieces until mixture is crumbly. Add water until process just until dough comes together, about 10 seconds.

Turn out dough onto floured surface. Cut dough into thirds. Roll two pieces of dough into 12 inch cylinders and line side of 9 inch removeable fluted  tart pan.Press in dough until sides are about ¼ inch thick. With a sharp knife, scrap off any excess dough from edge of tart pan. Place last piece of dough in center of tart pan, With heel of hand, press in dough from center to edges until bottom is evenly covered about ¼ inch thick. Prick bottom of dough with fork and bake in oven for  10-12 minutes or until dough is lightly golden in color. Remove from oven until ready to use.

Tart filling:

6 eggs

11 oz. Goat cheese, softened

1-    6 oz. Jar Vidalia onion pesto

2 tbsp. Parm cheese

2 tbsp. Fresh thyme

1 tsp. Salt

1/8 tsp. Freshly cracked black pepper

In medium mixing bowl, whisk together eggs, goat cheese, pesto, parm cheese, thyme, salt and pepper until smooth and thick. Pour into prepared tart shell. Be careful not to overfill. Bake until top of tart is brown and bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.

Cool slightly and serve in wedges .

Serves 6

Buon appetito! copyright 2011 Alisa Barry

Bella's Signature Antipasti Platter

BELLA’S SIGNATURE ANTIPASTI PLATTER

1 cup Marcona Almonds                                    Pane Rustico

1/2 lb. La Quercia Prosciutto                            1 6oz. Olivada Olive Pesto

1/2 lb. Creminelli Tradizionale Sausage                1 6oz. Piccolo Pomodoro 8oz. 8oz. Sweet Grass Dairy Goat Cheese                          Tomato & Basil

8oz. Rogue River Smokey Blue Cheese                1 6oz. Caramelized Onion 8oz. Fresh Mozzarella Bocconcini                          Fennel & Golden Raisin

Choose your favorite large platter or cutting board.  Allow the goat cheese and blue cheese to come to room temperature, about 30 minutes. Have two cheese knives available.

For the Pane Rustico, drizzle with olive oil and salt.  Place in a 350 oven for 30 seconds or until brown.  Arrange the prepared Pane Rustico at the center (Tip: place the Pane Rustico on top of a cake stand for added height). Place the almonds and mozzarella in small bowls. Thinly slice the sausage and fan out along the edge.  Roll the prosciutto into cigars. Serve the Olivada pesto from the jar, or use a small bowl and have a serving spoon available.  The tomatoes and caramelized onions can also be served out of the jar or placed directly on the platter.  (Tip: if serving on the platter, reserve the liquid from the jar, as it makes a delicious condiment). Have small plates, forks, toothpicks, and napkins nearby. Keep your arrangement simple and casual, and you’ll have a wonderful antipasti platter for any party!

Serves 6-8

Buon appetito! copyright 2011 Alisa Barry

Warm Goat Cheese Rounds with Walnut Pesto + Mache

You either love it or hate it. 

Goat cheese, that is. 

I am a fan, especially when it's creamy and mild and melts in your mouth when warmed. 

The variations are endless.

Add some greens, and you have a humble feast. 

{Warm Goat Cheese Rounds with Walnut Pesto + Mache}

This recipe starts with panko breadcrumbs, which give the cheese a delicate crunchy bite when baked in the oven until golden brown. I topped it with a dollop of walnut pesto + a few sprinklings of chopped walnuts. 

Ingredients:

 6 oz. goat cheese {in a log}

1 Tablespoon extra virgin olive oil

1/4 cup panko bread crumbs 

2 Tablespoons Walnut Pesto 

1 Tablespoon chopped walnut pieces {untoasted}

juice of one orange

1 Tablespoon red wine vinegar

1 shallot, chopped

1 teaspoon salt

1/8 teaspoon cracked black pepper

2 Tablespoons extra virgin olive oil + 1 Tablespoon walnut oil 

{* if you don't have walnut oil,  use 3 Tablespoons olive oil}

Preheat oven to 350 degrees. 

With a piece of dental floss or  paring knife dipped in warm water, cut the goat cheese crosswise into six equal rounds.  Rub each slice of goat cheese  with olive oil on both sides and then dredge in the bread crumbs until lightly coated. Place on a parchment-lined sheet pan. Divide the walnut pesto and place atop the coated rounds of cheese. Top with the walnut pieces. Bake in the oven for about 10-12 minutes, or just until the goat cheese is warmed and slightly melting and the bread crumbs are a light golden brown.  Remove from the oven.

To make the vinaigrette for the greens, add the orange juice, vinegar, shallot, salt and pepper to a mixing bowl. Whisk in the oil until the dressing is emsulsified.

Dress the greens with the vinaigrette.  Top with the goat cheese rounds and serve immediately. 

Serves six as an appetizer or salad course. 

Buon appetito! copyright 2010 Alisa Barry

Sweet Grass Dairy Goat Cheese Pasta with Caramelized Onions + Raisins

This recipe is about as easy as it gets. A happy late-night accident to feed a ravenous appetite. It's why you always want to keep a few good staples in the pantry!

SWEET GRASS DAIRY GOAT CHEESE PASTA WITH CARAMELIZED ONION + RAISINS
I use a fresh local goat cheese for this dish. Its extra creamy texture and mild, sweet flavor are the foundation of the deliciousness of this dish.

3 tablespoons extra virgin olive oil
1 yellow {or red} onion, cut crosswise into half-moon slices 1/4 inch thick
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup raisins {dark or golden}
1/2 cup white wine
1 pound dried pasta
8 oz. Sweet Grass Dairy or local goat cheese
1/4 cup + 2 tablespoons grated Parmesan cheese
1/4 cup cream
Handful of washed arugula leaves, cut into chiffonade thin slices

In a large sauté pan, heat the olive oil over medium low heat. Add the onions, salt and pepper to the pan and cook, stirring occassionally, until the onions are soft in texture, sweet in flavor and translucent in color {about 15 minutes}. Add the raisins and wine and cook over medium heat until the raisins are soft and plump and the wine is reduced completely. Turn off the heat and set aside.

Cook the pasta in salted boiling water until al dente. Drain and place in a large bowl with the goat cheese, cream and parmesan cheese. Stir until the pasta is well coated. Fold in the onion mixture. Garnish with arugula and Parmesan cheese.

NOTE: For extra easy preparation, you can use Bella Cucina caramelized onions + golden raisins right out of the jar!

Buon appetito!
copyright 2009 Alisa Barry

Goat Cheese, Please

piccolo pomodoro antipasti crostini with mozzarella and wild oregano & sage savory salt

I love our Artisan Thursday evenings. We get to meet amazing artisans who do what they love because they are passionate about what they do. We also get to taste and create some pretty amazing food.


pane rustico with cucumbers, chickpeas and feta

Mary Rigdon of Decimal Place Farm is a local hero to me. I remember the days, over 15 years ago, when we both started our businesses. We would set up our "pop up shop" at the local organic market on Saturdays. I always looked forward to seeing what she brought and I would buy my weekly ration of artisan goat cheese goodies. Today, Mary is still tending to her goats and creating the most delicious, artisan made cheese.




Goat milk may just be nature's most perfect food. And Mary has the stories to prove it. Some people don't like goat cheese because they say it has too earthy of a flavor. There is no goatiness about her milk and cheese. Fresh, clean, bright flavors are what I taste. Her cheeses are all about fresh- feta, goat mozzarella {a texture and taste to die for}, goat chevre- my favorite combines the delicate aroma and taste of lavender and fennel.


a very happy goat lover.


Artisan Thursday love. To hear more about upcoming events, join our facebook fan club page, Bella Cucina.

Recipes........

PICCOLO POMODORO CROSTINI WITH MOZZARELLA

1 loaf italian bread or baguette, cut into thin slices and toasted
1 garlic clove, skin removed
1/2 cup piccolo pomodoro antipasti
3 ounces fresh {goat} milk mozzarella cheese
1 teaspoon wild oregano & sage salt

Rub each slice of toasted bread with the garlic clove. Place a few piccolo pomodoro tomatoes on each slice of bread. Slice the mozzarella into slices and place on top of the tomato. Top with a pinch of salt. Toast or bake in a 350 degree oven just until the cheese is melted.


CUCUMBER, CHICKPEA + FETA RUSTICO ANTIPASTI

2 sheets Pane Rustico flatbread, toasted
1 cup thinly sliced english cucumbers
1/2 cup chickpeas
salt + pepper to taste
3 ounces fresh {goat} feta cheese

In a medium bowl, add the cucumbers, chickpeas {using the marinade liquid from the chickpeas as the dressing}. Taste for seasoning. Crumble the feta and add to the cucumber and chickpea mixture. Toss lightly just until coated with dressing.
Spoon on top of bite size pieces {break up large sheets} and serve immediately.

Note: the pane rustico will begin to soften, so best not to assemble until ready to serve.






Buon appetito!
copyright 2009 Alisa Barry