Crusted Goat Cheese w Spinach Tomato Salsa
Crusted Goat Cheese w Spinach Tomato Salsa
Serves:
Oven temp:
Prep Time:
Cooking Time:
Ingredients
| Qty | Ingredient |
| 1 1/2 | Tomatos; chopped |
| 1/4 cups | Shallots; minced |
| 1/4 cup | Fresh Parsley; chopped |
| 2 tablespoons | Olive oil |
| 2 tablespoon | Red Wine Vinegar |
| 2 teaspons | Fresh Oregano; chopped |
| 1/3 cup | Panko Bread Crumbs |
| 1/3 cups | Almonds; slivered |
| 8 ounces | Goat Cheese; softened |
| 1 | Egg; beaten |
| 1 tablespoon | Olive oil |
| 8 cups | Fresh Spinach |
| 1/4 teaspoon | Red Pepper Flakes |
Method
| Step | Instruction |
| 1 | Combine first 6 ingredients in a small bowl. Season with salt and pepper, cover and chill. Pulse Panko and almonds together in a food processor until fine. Slice cheese into eight 1/2" thick slices. Dip each into egg then coat in panko/almond mix. Brwon coated cheese in 1T oil. Drain medalions on paper towl. Saute spinch with pepper flakes and salt until wilted, about 1 minute. Serve cheese over spinach and pour salsa over top. |
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