Garden Hearts® Grilled with Goat Cheese and Balsamic Drizzle

Garden Hearts® Grilled with Goat Cheese and Balsamic Drizzle

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Yields 8 servings



8 Garden Hearts® Petite Hearts of Romaine
6 cups goat cheese, crumbled
1-1/2 cup walnuts
4 cups kalamata olives, pitted and quartered lengthwise
salt and pepper
1 cup aged balsamic vinegar
1 cup extra virgin olive oil
3 ripe beefsteak tomatoes
salt and pepper
1 bunch fresh basil 


1.  Cut 1/4-inch from stems of the Garden Heart Petites.  Keeping the leaves intact, rinse well, inside and out, under cold running water.  Drip dry completely.

2.  In a medium sized bowl, mix the crumbled goat cheese, walnuts, and kalamata olives; add salt and pepper to taste.

3.  Open the crown of each Garden Hearts Petite and sprinkle one cup of the goat cheese mixture between all the leaves of each heart; drizzle with the balsamic vinegar.  Close the hearts, returning them to their original shape, rub the outside with olive oil, and set aside.

4.  Slice tomatoes into 1/2-inch thick slices and lay flat on a tray or cookie sheet.  Sprinkle with olive oil, salt, pepper and thinly sliced basil leaves; set aside.

5.  Heat barbecue grill, clean surface with a wire brush, and apply olive oil.  Grill the filled Garden Hearts® over medium heat until lightly charred on all sides.  Grill the tomato slices.

6.  Place the hot Garden Hearts on a plate or platter and arrange the tomato slices next to them.  Sprinkle everything with balsamic vinegar and the remaining goat cheese, olives, walnuts and basil.

Chef's Comments: "Grilled Garden Hearts® with Mediterranean flavors will delight everyone's palate."

Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA


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