*  Exported from  MasterCook  *

                    Salad Of Goat Cheese Fritters

Recipe By     : Chef Du Jour Show #DJ9333
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       sm           Round zucchini
   4                    Baby artichokes
   4       lg           Cherry tomatoes
   4                    Zucchini flowers
                        Tomato Coulis:
     1/2   c            Extra virgin olive oil
   2       tb           White onion
   1       ts           Garlic
   1       c            Vine-ripened tomatoes
                        Salt -- to taste
                        Pepper -- to taste
   1       tb           Sherry vinegar
                        Fritters:
   8       oz           Fresh goat cheese
   4       tb           Mascarpone cheese
   1       tb           Italian parsley
   1       tb           Chives
                        Salt -- to taste
                        White pepper -- to taste
   1       c            Panko bread crumbs
                        Salad:
   4       c            Mesclun greens
   1       tb           Sherry vinegar
   1       tb           Extra virgin olive oil
                        Salt -- to taste
                        Pepper -- to taste

  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.
  
  Zucchini Filling:

  Dice zucchini with scallions and thyme, parmigiano reggiano.

  Tomato Filling:

  Chop confit tomato, roasted garlic, and fresh basil.

  Artichoke Filling:

  Dice artichoke, sage, and black olive relish.
  
  Zucchini Flower Filling:

  Eggplant caviar with parsley.
  
  Tomato Coulis:
  
  In a heavy sauce pan, heat 1 tb extra virgin olive oil. Add the
  white onion and garlic cloves. and sweat over medium heat for
  5 minutes. Add chopped tomato and simmer for 20 minutes. Remove
  from heat, purée, and add seasonings, vinegar, and remaining olive
  oil. Strain and serve chilled.

  Fritters:
  
  Mix the goat cheese and mascarpone with the herbs and seasonings.
  Roll into a cylinder and refrigerate. Cut into 1-1/2" tubes and
  bread lightly with panko bread crumbs. Fry in extra virgin olive
  oil. Drain and reserve warm.
  
  To Finish:
  
  Place warm goat cheese fritters on the chilled greens. Combine the
  sherry vinegar, oil, salt, and pepper. Place stuffed chilled
  vegetables around and drizzle with both sauces. Serve chilled.
  
  Yield: 4 Servings
  
  Posted by: Louise M McCartney <minnie@juno.com>, Oct 23, 1996


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