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Saturday, November 16, 2013

Olive Oil Poached Orange Tomatoes with Honey Goat Cheese


I've been known to make complicated recipes. Not on purpose, but it happens. So I've been making a concerted effort on quick easy recipes as of late. This gorgeous dish falls into the simple and quick category and yet still bursts with flavor.

One eater compared this to orange marmalade, not so much in the flavor but rather in the texture (and maybe the color.) It's gooey, sweet and tasty. The almonds become slightly softened, adding just a little character to the dish while the tomatoes ooze with flavor; the saucy oil is amazing to dunk your bread into.

Did I mention how good this dish is for you? Olive Oil is a good fat which keeps your heart healthy by reducing blood cholesterol levels so don't be afraid of it. Oregano offers a surprise nutrient boost that's loaded with vitamin K, manganese, iron and fiber.

Any recipe that will be done by the time you finish mixing a cocktail to go with it is a keeper! Make this deliciously rustic Fat and Happy appetizer today.



Fat and Happy Food Blog Tips and Techniques: The orange tomatoes really shine in this dish, but feel free to substitute in your favorite tomato.


Olive Oil Poached Orange Tomatoes with Honey Goat Cheese

(This is a casual, rustic recipe that is forgiving. Don't fret over the amounts, just add what you have.)

3 cups small orange tomatoes
1/2 cup extra virgin olive oil (more as needed to nearly cover the tomatoes)
3 large shallots
1/4 cup almonds
3 sprigs of fresh oregano
1 -2 oz honey (or plain) goat cheese
pinch of salt
crusty, dense wheat bread

Cut the ends off the shallots and remove the outer shell. Slice the shallots in half lengthwise. Place the tomatoes, shallots and almonds in a small fry pan (like an omelet pan.) Choose a pan that comfortable nestles the ingredients closely without spreading everything out. Add enough olive oil to cover most everything at about three-quarters the way up.

Cover and turn the heat to medium. Let simmer until the tomatoes just begin to wilt, 5-10 minutes. Place small chunks of the goat cheese across a shallow plate. Pour the tomatoes and olive oil over the cheese; top with fresh oregano and a pinch of salt.

Serve immediately with a dense loaf of crusty grain bread.

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