Garten manages to make a sophisticated appetizer out of three ingredients: Tomatoes, pesto, and parmesan cheese. Roasting tomatoes upgrades their flavor, caramelizing their natural sugars and ...

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

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 ...

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.

Deep-fried chunks of goats’ cheese and confit cherry tomatoes star in Anna Haugh’s textured winter salad. For this recipe you will need a cooks' thermometer and a deep-fat fryer. To make the ...

Then flip and cook reverse side until it browns and cheese completely melts. Transfer sandwiches to a cutting board and slice into triangles. For dipping, serve with small bowls of hot tomato ...