Cheese and Blackberry Ramekins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon minced shallots |
1/2 teaspoon minced garlic |
1 sprig fresh thyme, about 3 inches |
1/4 cup extra-virgin olive oil |
1 tablespoon cider vinegar |
1 baguette (about 1/2 lb.) |
1/4 pound fresh chèvre (goat) cheese |
2 tablespoons grated parmesan cheese |
1 large egg |
1 tablespoon whipping cream |
1 tablespoon chopped fresh basil leaves |
1 tablespoon chopped fresh chives |
3/4 teaspoon chopped fresh rosemary leaves |
salt and pepper |
about 1 cup blackberries, rinsed and drained |
1/3 cup walnut halves or pieces |
2 quarts (8 to 10 oz.) tender salad leaves, rinsed and crisped |
Directions:
1. With a spoon, bruise shallots, garlic, and thyme; add oil and vinegar. Set aside 20 minutes or up to 4 hours.
2. Slice baguette 1/4 inch thick on a sharp diagonal to make pieces 3 to 6 inches long. Reserve ends for another use. Toast until golden; set aside.
3. Mix goat cheese, parmesan, egg, and cream. Stir in basil, chives, rosemary, and salt and pepper to taste.
4. Divide berries among 4 shallow ramekins (each about 6 oz.). Cover fruit with cheese mixture. Set ramekins on a baking pan. Place nuts in a 9-inch pie pan.
5. Place ramekins and nuts in a 350° oven. Bake nuts until golden, about 10 minutes, and cheese mixture until set when shaken, about 15 minutes.
6. Meanwhile, pour the oil mixture through a fine strainer into a large bowl, pressing the aromatics. Discard residue. To oil mixture, add salad greens, and mix. Mound salad on 4 dinner plates. Set ramekins alongside and sprinkle cheese and salad with nuts. Serve with baguette slices. Season with salt and pepper.
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