*  Exported from  MasterCook  *

                    SALAD OF GOAT CHEESE FRITTERS WITH

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       sm           Round zucchini
   4                    Baby artichokes
   4       lg           Cherry tomatoes
   4                    Zucchini flowers
                        For the tomato coulis:
     1/2   c            Extra virgin olive oil
   2       tb           White onion
   1       t            Garlic cloves
   1       c            Vine-ripened tomatoes
                        Salt to taste
                        Pepper to taste
   1       tb           Sherry vinegar
                        For the fritters:
   1                    Log farm fresh goat cheese
                        (8 ounces)
   4       tb           Mascarpone cheese
   1       tb           Italian parsley
   1       tb           Chives
                        Salt to taste
                        White pepper to taste
   1       c            Panko bread crumbs
                        For the salad:
   4       c            Mesclun greens
   1       tb           Sherry vinegar
   1       tb           Extra virgin olive oil
                        Salt to taste
                        Pepper to taste

  Preparation of the vegetables:
  
  Blanch zucchini and artichoke. Remove middle and stuff
  with appropriate filling. Peel and hollow tomato and
  fill zucchini flower. Steam zucchini flower 30
  seconds. Chill and reserve.
  
  Preparation of the fillings:
  
  Zucchini: Diced zucchini with scallions and thyme,
  parmigiano reggiano. Tomato: Chopped confit tomato,
  roasted garlic and fresh basil. Artichoke: Diced
  artichoke, sage, and black olive relish.
  
  Zucchini Flower: Eggplant caviar with parsley.
  
  Preparation of the tomato coulis:
  
  In a heavy sauce pan, heat 1 tablespoon of extra
  virgin olive oil. Add the white onion and garlic
  cloves. and sweat over medium heat for five minutes.
  Add chopped tomato and simmer for 20 minutes. Remove
  from heat, purJe, and add seasonings, vinegar, and
  remaining olive oil. Strain and serve chilled.
  Preparation of the fritters:
  
  Mix the goat cheese and mascarpone with the herbs and
  seasonings. Roll into a cylinder and refrigerate. Cut
  into 1 1/2-inch tubes and bread lightly with panko
  bread crumbs. Fry in extra virgin olive oil. Drain and
  reserve warm.
  
  To finish the dish:
  
  Place warm goat cheese fritters on the chilled greens.
  Combine the sherry vinegar, oil, and salt and pepper.
  Place stuffed chilled vegetables around and drizzle
  with both sauces. Serve chilled.
  
  Yield: 4 servings
  
  Recipe By     : CHEF DU JOUR SHOW #DJ9333
                        For the vegetables:
  
  From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
  Oct 1996 14:32:55 Pst
 


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