Warm Goat-Cheese Timbales |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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For a dinner with company, I often pop these in the oven with a roast, then serve them on dressed mixed greens as an appetizer, writes Elsie Wollaston of Vancouver, Canada. I also like to serve them directly from the ramekins as a brunch dish. Ingredients:
1/2 pound mild soft goat cheese |
1/2 stick (1/4 cup) unsalted butter, softened |
4 large eggs |
4 large egg whites |
2 tablespoons freshly grated parmesan |
2 teaspoons chopped fresh thyme |
1 tablespoon fresh lemon juice |
1 tablespoon finely chopped shallot |
3 tablespoons extra-virgin olive oil |
3 ounces mesclun (6 cups) |
Directions:
1. Make timbales: Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
2. Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
3. Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
4. Prepare salad: Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
5. Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.
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