Garden Hearts® with Goat Cheese and Balsamic Drizzle
Yields 8 servings
Ingredients:
| 8 |
Garden Hearts® Petite Hearts of Romaine Lettuce |
| 6 |
cups goat cheese, crumbled |
| 1 1/2 |
cup walnuts |
| 4 |
cups kalamata olives, pitted and quartered lengthwise |
| 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" 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 Comments: "Grilled Garden Hearts® hearts of romaine with Mediterranean flavors will delight everyone’s palate." |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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