For this appetizer, the baguette bread is sliced and toasted to make crostini, the perfect crusty base for the tangy goat ...

A fried green tomato sandwich is crisp, tangy goodness between two bread slices. But there's an addition that will up the ...

Blanch tomatoes in 4 quarts of boiling water for ... Place on six serving plates and garnish with basil chiffonade. Drizzle warm goat-cheese sauce and basil oil around tarts and serve.

Scatter the tomatoes with half the basil, then top with an even layer of crumbled goat cheese. Top with the breadcrumbs, Parmesan and remaining olive oil. Bake until the tomatoes are soft and the ...

Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish. 2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the ...

2. Add the cheese and spinach to the egg mixture and mix until all are incorporated. 3. Pour the mixture into the pie shell and gently flatten the top. 4. Shingle the tomatoes and goat cheese ...