en bon goût » Appetizers http://food.tedski.net a food lover's chronicle of all things culinary Fri, 21 May 2010 16:04:47 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Black Bean & Goat Cheese Quesadillas http://food.tedski.net/main-courses/black-bean-goat-cheese-quesadillas http://food.tedski.net/main-courses/black-bean-goat-cheese-quesadillas#comments Mon, 02 Jul 2007 16:26:02 +0000 TedSki http://food.tedski.net/uncategorized/black-bean-goat-cheese-quesadillas
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 15 oz. can black beans, rinsed and drained
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/4 cup chopped cilantro
  • 6 oz. goat cheese, softened
  • 6 flour tortillas

    • Heat olive oil until hot, but not smoking. Add onion and sauté until soft. Add black beans, cumin, chili powder, and 1/4 cup of water. Simmer until all water has evaporated. Remove from heat. With the back of a fork, mash the beans and combine the mixture. Add cilantro and season with salt and pepper. Spread on a tortilla and drop dollops of goat cheese. Cover with another tortilla. Brown each side in an oiled skillet over medium high heat. Cut into eight pieces and serve with a dollop of guacamole on top.

    Serves 8 as an appetizer or 3 as a main course.

    ]]>     http://food.tedski.net/main-courses/black-bean-goat-cheese-quesadillas/feed 0     Goat Cheese Toasts with Walnuts, Honey and Rosemary http://food.tedski.net/side-dishes/breads/goat-cheese-toasts-with-walnuts-honey-and-rosemary http://food.tedski.net/side-dishes/breads/goat-cheese-toasts-with-walnuts-honey-and-rosemary#comments Tue, 02 Jan 2007 04:27:58 +0000 TedSki http://www.tedski.net/uncategorized/goat-cheese-toasts-with-walnuts-honey-and-rosemary Ellen found this recipe in the November 2006 issue of InStyle magazine. We made these as a quick appetizer and we will be sure to serve them again at our dinner party in February. The honey adds the perfect amount of sweetness just at the finish. The rosemary flavors poke right through the subtle goat cheese. We used a local wildflower honey from Marin Wildflowers. I paired the toasts with a 2002 Constant Vineyards Diamond Mountain Vineyard Cabernet Sauvignon. The pairing was decent, albeit a blind one. The wine may be a bit too dry to pair with these flavorful toasts.

    • 1 loaf French bread, sliced 1/2″ thick
    • 1 log goat cheese, softened
    • 1/2 cup chopped, toasted walnuts
    • 1/2 cup honey
    • 3 tbsp Chopped rosemary leaves

    Heat oven to 350 degrees. Place bread slices directly on oven rack. Toast for 10-12 minutes, turning once. Spread goat cheese on toast, sprinkle with walnuts and drizzle with honey. Garnish with chopped rosemary leaves.

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