Napolean of Grilled Vegetables with Goat Cheese, Garlic, and Rosemary
Ingredients:
- 1 Small Eggplant
- 1 Green Squash
- 1 Yellow Squash
- 2 Plum Tomatoes
- 2 Small Logs Goat Cheese (Sometimes Labeled Montrachet)
- 2 Cloves Garlic-Chopped
- 4 Big Branches of Rosemary
- 4 tbsp. Olive Oil
- 1 tbsp. Balsamic Vinegar
- Salt and Pepper to Taste
Procedure:
Wash all veggies. Slice all veggies approx. 3/4" thick. Put in a bowl
with chopped garlic, olive oil and sprinkle with salt and pepper. Take
the rosemary and strip off all leaves 2" from the top, only leaving the
top of the branch intact. (We will be using the branches as skewers.)
Chop the rosemary leaves fine and add to veggie mixture. Let sit up to
an hour. Grill veggies briefly on both sides-except tomatoes, just
enough to add color.
Cut the goat cheese logs into 8 3/4" slices. Assemble in any order you
wish as long as you have one slice of cheese in the middle and one at
the top. I don't recommend putting the tomato on the bottom.
Secure your creation with the rosemary branch pushed straight down the
middle. Trim the branch to the correct height so the rosemary leaves
come in contact with the goat cheese.
Bake in a preheated oven 450F. for 10 minutes. Place in center of each
plate. Mix 1 tablespoon of balsamic vinegar wtih marinade and drizzle
around the napolean.
About the Chef & Perona Farms Food Specialties--Perona Farms History--
Recipes
Main Menu | Newsgroups | RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients |
Help Wanteds | Archives | Feedback
Copyright © 1998 StarChefs. All rights reserved.
