*  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: [email protected] (Louise M Mccartndate: Wed, 23
 Oct 1996 14:32:55 Pst



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