Warm Goat-Cheese Timbales

Warm Goat-Cheese Timbales

Info

Rating
Calories
309.0
Protein
16.0
Sodium
328.0
Fat
27.0

Description

"For a dinner with company, I often pop these in the oven with a roast, then serve them on dressed mixed greens as an appetizer," writes Elsie Wollaston of Vancouver, Canada. "I also like to serve them directly from the ramekins as a brunch dish."

Ingredients

1/2 pound mild soft goat cheese
1/2 stick (1/4 cup) unsalted butter, softened
4 large eggs
4 large egg whites
2 tablespoons freshly grated parmesan
2 teaspoons chopped fresh thyme
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
3 tablespoons extra-virgin olive oil
3 ounces mesclun (6 cups)
Special equipment: 6 (5-ounce) ramekins

Directions

  1. Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
  2. Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
  3. Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
  4. Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
  5. Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.

Tags

    Salad Food Processor Egg Brunch Bake Goat Cheese Spring Lettuce Ramekin Gourmet Canada
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