Recipe - Salad Of Goat Cheese Fritters With

VEGETABLES
4 small Round zucchini
4 Baby artichokes
4 lg Cherry tomatoes
4 Zucchini flowers

TOMATO COULIS
One half cup Extra virgin olive oil
2 tablespoon White onion
1 teaspoon Garlic cloves
1 cup Vineripened tomatoes
Salt to taste
Pepper to taste
1 tablespoon Sherry vinegar

FRITTERS
1 Log farm fresh goat cheese
(8 ounces)
4 tablespoon Mascarpone cheese
1 tablespoon Italian parsley
1 tablespoon Chives
Salt to taste
White pepper to taste
1 cup Panko bread crumbs

SALAD
4 cup Mesclun greens
1 tablespoon Sherry vinegar
1 tablespoon 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 1/2inch 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

Posted to MCRecipe Digest V1 #255

Date: Wed, 23 Oct 1996 14:32:55 PST

From: minnie@juno.com (Louise M McCartney)