ON THE MENU - CUISINE AT HOME WEEK – Crusted Goat Cheese with Spinach and Fresh Tomato Salsa

If you’ve been following my blog for awhile, you know how much I enjoy my cooking magazines.  I really am cutting back and weaning out, but there are some that I just enjoy too much to big them adieu.  One of those is Cuisine At Home (this is not an endorsement, just my opinion).  I’ve been a subscriber since they began, I think.  When I feel that I am getting in a rut with our menus, I tend to go back to CAH to get rejuvenated.  This week I will be featuring dishes from there on our menu plan. 

 I post my plan for the menu   on the sidebar and link it to Menu Plan Monday.  You can find some really terrific ideas and links there should you need some inspiration as well.

Also linked to Tasty Tuesday at Balancing Beauty and Bedlam.

I had goat cheese left over from last week’s Baked Pear and Goat Cheese salad, so I decided to include the following on the menu for Tuesday.  It really sounds good:)

Crusted Goat Cheese with Spinach and Fresh Tomato Salsa 

 
1 1/2 cups tomatoes, chopped (you may need to drain some of the juice)
1/4 cup shallots, minced (the whites of green onions will work if you can’t find shallots)
1/4 cup chopped fresh Italian parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh oregano
salt and pepper to taste
1/3 cup panko bread crumbs
1/3 cup slivered almonds
8 ounces soft goat cheese
1 egg, beaten
1 tablespoon olive oil
8 cups fresh spinach
1/4 teaspoon red pepper flakes

To prepare the tomato salsa, combine the first 6 ingredients in a small bowl.  Season with salt and pepper, cover and chill.

Pulse panko and almonds together in a food processor until fine.  Slice the cheese into eight 1/2-inch thick slices.  Dip each slice into egg, then coat in the almond panko mixture.  Brown the coated cheese in 1 tablespoon of the olive oil in a nonstick skillet over medium heat.  Drain the medallions on paper towels.  Return the skillet to the heat.

Sauté spinach with the red pepper flakes and salt until wilted, about 1 minute.  (We prefer ours to still have some “bite.”) Serve the crusted cheese over the sautéed spinach and top with the tomato salsa.

Note:  I will serve this as a warm side dish/salad.  Recipe courtesy of Cuisine At Home, June 2006. 

 

 I will be hosting Crock Pot Wednesdays beginning August 5 here at Dining With Debbie, and you are cordially invited to join in the fun.  You can check here for the official information.  PRIZES!!!!!!