Garden Hearts® Mediterranean
with Goat Cheese, Olives and Capers in a Sun-dried Tomato Broth
Yield: 8 Servings
Ingredients:
| 4 |
Garden Hearts® Petite Hearts of Romaine Lettuce |
| 24 |
ounces creamy goat cheese |
| 8 |
slices pancetta, cut very thin |
| 2 |
cups walnuts or pecans, finely chopped |
| 8 |
cups chicken or vegetable stock |
| 1 1/2 |
cups sun-dried tomatoes, cut into strips |
| 1 |
cup capers |
| 1 1/2 |
cups Kalamata olives, pitted |
|
salt and pepper |
1. Wrapping in parchment, roll goat cheese into a 2-inch thick roll and refrigerate until firm. Cut into 16 half-inch thick slices, sprinkle both sides with nuts, and press gently to adhere. Place on parchment-lined sheet plan and bake at 375 degrees Fahrenheit for 8 minutes. Remove from the oven and set aside.
2. Freeze pancetta roll. Using a meat slicer, cut 8 thick slices and place on a parchment-lined sheet pan. Bake at 275 degrees Fahrenheit for 15 minutes or until golden brown. Remove from the oven and let cool. The pancetta should remain in its disk shape.
3. Rinse the Garden Hearts® well, inside and out. Place in a lightly buttered sauté pan and add stock. Bring to a boil, reduce heat to a simmer and cover. Steam the Garden Hearts® for five minutes, remove with a slotted spoon, and set aside. Add sun-dried tomatoes to the broth and simmer for five minutes. Add capers and pitted olives; season with salt and pepper.
4. To assemble, cut one inch from the base of the Garden Hearts® and cut in half lengthwise. Place one piece of the steamed Garden Hearts® in a soup plate and cover with 3/4 cup of broth mixture. Place two goat cheese slices on top of the lettuce and add a pancetta disk for a striking presentation.
Chef Comments: "Garden Hearts® stay crunchy, even when steamed, and melt on your tongue. Olives and capers add a Mediterranean flair."
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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