Best 6 Panko Crusted Goat Cheese With Tomato And Asparagus Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our Panko-Crusted Goat Cheese with Tomato and Asparagus Salad, a culinary masterpiece that delights the senses. Crispy panko breadcrumbs envelop a creamy goat cheese center, creating a textural contrast that dances on the palate. The vibrant colors of roasted tomatoes and asparagus add a touch of freshness, while a drizzle of tangy balsamic glaze brings the dish together in a harmonious blend. This recipe is a perfect appetizer or light lunch, offering a delightful balance of flavors and textures that will leave you craving more. Additionally, we've included a collection of complementary recipes to elevate your dining experience. Discover the secrets of making the perfect Roasted Tomato and Asparagus Salad, a refreshing accompaniment that showcases the natural sweetness of these garden favorites. Learn how to create a zesty Balsamic Glaze, the perfect finishing touch to add a touch of acidity and depth of flavor to any dish. And for a sweet ending, indulge in our delectable Chocolate Mousse, a rich and decadent dessert that will satisfy your sweet cravings.

Here are our top 6 tried and tested recipes!

SALAD WITH WARM GOAT CHEESE



Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Steps:

  • Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
  • For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
  • Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
  • Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

SESAME-THYME CRUSTED GOAT CHEESE WITH ARUGULA SALAD WITH WARM SHIITAKE-TOMATO VINAIGRETTE



Sesame-Thyme Crusted Goat Cheese with Arugula Salad with Warm Shiitake-Tomato Vinaigrette image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/2 cup sesame seeds
1 tablespoon fresh thyme, minced, save some sprigs for garnish
1 teaspoon coarse cracked black pepper
1 log goat cheese, cut into 1/2-inch slices
1 pound arugula, prepped
2 tablespoons pommery mustard (whole grain)
3 tablespoons red wine vinegar
2/3 cup extra virgin olive oil
2 shallots, minced
2 cups sliced shiitake mushrooms
1 cup ripe tomatoes (yellow and red),1/2-inch dice
1 crusty loaf sour dough bread, cut into 1-inch slices
1 head garlic
Salt and black pepper, to taste
Olive oil, to cook

Steps:

  • On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE



Asparagus and Tomato Salad with Goat Cheese image

This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
salt and ground black pepper to taste
1 pound fresh asparagus, cut into 2-inch pieces
1 cup grape tomatoes, halved
2 ounces goat cheese, cubed

Steps:

  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
  • Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
  • Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g

ASPARAGUS, GOAT CHEESE AND TARRAGON TART



Asparagus, Goat Cheese and Tarragon Tart image

Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

Provided by Melissa Clark

Categories     weekday, pies and tarts, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

Steps:

  • Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
  • On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
  • Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

PANKO-CRUSTED GOAT CHEESE WITH TOMATO AND ASPARAGUS SALAD



PANKO-CRUSTED GOAT CHEESE WITH TOMATO AND ASPARAGUS SALAD image

Categories     Condiment/Spread     Cheese

Number Of Ingredients 14

1 Log (about 11 ounces) fresh mild goat cheese, preferably French Chevrion
½ Cup all-purpose flour
2 Large eggs, lightly beaten
1 Cup Panko bread crumbs
8 Spears jumbo asparagus
½ Cup soybean or corn oil
3 Small vine-ripened tomatoes, peeled, cored and cut into 8 wedges or slices
1 Cup baby greens, such as arugula or watercress, washed and dried
½ Cup Balsamic Vinaigrette (recipe follows)
For Balsamic Vinaigrette
2 Garlic cloves, thinly sliced
½ Cup extra-virgin olive oil
3 Tablespoons Balsamic vinegar
1 Teaspoon kosher salt and freshly ground pepper

Steps:

  • Put the garlic slices and oil in a small glass bowl and microwave on high power for 1 minute. Remove from the heat and stir in the balsamic vinegar, salt, and pepper to taste. Using a sharp knife dipped into hot water and wiped dry, a cheese wire, or a piece of (unflavored) thick dental floss, slice the goat cheese into 8 pieces slightly less than 1 inch thick. Place on a large plate. Line a baking sheet with parchment or waxed paper. Place the flour, eggs, and panko in three separate shallow bowls. Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the eggs and turn to coat well, and then dip into the panko, turning and pressing lightly to coat well. Place on the lined baking sheet. Refrigerate until ready to fry. Trim off the tough bottom ends of the asparagus spears. Peel the stems, and then cut into diagonal pieces about 2 inches in length. Cook the asparagus in a medium saucepan of boiling salted water for about 1 minute after the water returns to a boil. Immediately plunge the cooked asparagus into a bowl of ice water to stop the cooking. Drain well and refrigerate until ready to use. Heat the oil in a large non-stick skillet over medium heat. Add the cheese slices and cook until lightly browned on the first side, about 2 minutes. Turn and cook until golden on the second side. Remove and place on a baking sheet lined with several layers of paper towels to drain. The Cheese can be kept warm on a baking sheet in a 200-degree oven for up to 30 minutes. To serve, place 4 pieces of tomato in the center of each of four large chilled plates. Top with 2 spears of the asparagus. Place the greens on top of the vegetables, and spoon the vinaigrette over all. Place 2 slices of the warm goat cheese on one side of each salad and serve.

Tips:

  • For the best results, use fresh goat cheese. Fresh goat cheese has a mild and creamy flavor that pairs well with the tangy tomatoes and asparagus.
  • If you don't have panko breadcrumbs, you can use regular breadcrumbs, but they won't be as crispy.
  • To make the salad more substantial, add some cooked quinoa or rice.
  • You can also add other vegetables to the salad, such as cucumber, bell pepper, or avocado.
  • For a vegetarian version of this dish, omit the prosciutto.

Conclusion:

Panko-crusted goat cheese with tomato and asparagus salad is a delicious and easy-to-make appetizer or main course. The creamy goat cheese is perfectly complemented by the crispy panko crust, and the tangy tomatoes and asparagus add a refreshing touch. This dish is sure to impress your guests, and it's also a great way to use up any leftover goat cheese.

Related Topics