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| Baked Goat Cheese Caprese Salad |
"This is one of the most amazing and easy cheese appetizers ever. It's got that texture that people love about goat cheese. Basil and tomato have a proven track record of being incredibly delicious with creamy cheeses, and this is no exception."
Ingredients :
- 2 tablespoons olive oil, divided
- 3 tablespoons basil chiffonade (thinly sliced fresh basil leaves), divided
- 1 (4 ounce) log of fresh goat cheese, halved
- 16 cherry tomatoes, cut in half on the diagonal
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
- Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.
Notes :
- To make thinly sliced basil (chiffonade), roll 3 or 4 basil leaves together into a tight cylinder and slice into thin ribbons.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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