web analytics
TAPAS...Tomato, Basil with Goat Cheese - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

TAPAS...Tomato, Basil with Goat Cheese

  • Filter
  • Time
  • Show
Clear All
new posts

  • TAPAS...Tomato, Basil with Goat Cheese

    Thanks James, I believe that we can come up with some nice appetizer recipes.....

    Tapas, or toppings are the little Spanish dishes that you can enjoy as an appetizer with a drink or have a few to make a meal. It's a tradition in Spain that started with a tapa (topping) on top of your drink, vino o cerveca....anyway they came with a few almonds, a few olives, a few apricots...whatever they had available....and they were free....(with the drink)

    Okay, that's harder to find now but this week we had a plate of nuts at one place and a plate of potatoe chips served at another with our red wine. That's a tapa. Now they're an institution the world over....

    Tomato-Basil-Goat Cheese is an easy and delicious recipe, as promised:

    You can prepare the tomato base ahead of time, add it to a dish with a slice of goat cheese in the middle and grill it in your wood oven until the cheese is melted/toasted. Serve on toast points.

    Sauce: (Approximate proportions!! ....for two to three tapas)
    6 +/- peeled tomatoes(roma work nicely), diced
    1/2 onion, chopped fine
    2 garlic cloves, chopped fine
    2 t herbs de provence
    1/4 cup fresh basil
    salt and pepper to taste

    Sautee to reduce liquid so it's not watery...about 10 minutes. (We make a lot of the sauce ahead of time and it keeps okay in the refrigerator for another tapa)

    Prepare toast points by slicing a baguette and toasting the slices. Butter with garlic butter (ali oli). These are served with the dish after roasting.

    Place a hot layer of the tomato basil mixture in a small low sided terra cota dish (6") and place a slice of goat cheese in the middle. (the sauce is about 1/2 inch thick and the goat cheese is too) Place under a grill or in your wood oven under a nice flame until the goat cheese is golden brown and bubbily...sprinkle with some fresh sliced basil.

    Serve with the toast points and a spoon. Goes on the toast points and disappears quickly....

    Definately a crowd pleaser...have more for the second round!


    Pictures to follow....
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: TAPAS...Tomato, Basil with Goat Cheese

    Wow you have just made my day. I had this dish at my wedding There is only a few restaurants here that actually serve this. I have been searching for this recipe for over a year. Multiple trips to bookstores and libraries turned up nothing.

    Thank you thank you thank you.


    • #3
      Re: TAPAS...Tomato, Basil with Goat Cheese

      When was the wedding??

      Hope you didn't have to wait too long
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!


      • #4
        Re: TAPAS...Tomato, Basil with Goat Cheese

        Well it was in 2002. I actually made your recipe a week ago and it was exactly the same

        Thanks again!