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Tomato Dip with Warm Goat Cheese Recipe from Tony's Town Square


12 oz goat cheese
3/4 cup corn flour
3 eggs, beaten
Salt and pepper to taste
12 oz can plum tomatoes, chopped
2 tablespoons minced shallots
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1/4 cup olive oil
Salt and pepper to taste
Canola oil for frying
Baby greens for garnish
Shredded Pecorino Romano cheese


For the goat cheese, divide cheese into 12 equal portions. Shape into small balls. Season cheese with salt and pepper to taste. Roll each ball in corn flour, then in the beaten egg and then in the corn flour again. Repeat this process twice. Refrigerate while making dipping sauce.

Add olive oil to a sauté pan over medium heat. Add shallots and garlic and let cook until golden brown. Drain the tomatoes, reserving juice. Add tomatoes to the garlic-shallot mixture and cook until tomatoes are tender. Add the reserved juice from the canned tomatoes and let simmer 20 minutes. Using a hand-held blender, puree mixture to a sauce consistency. Set aside and keep mixture warm.

In a deep-fryer with canola oil heated to 350 F, fry the cheese balls until golden brown. Remove and drain on paper towels.

Ladle some of the warm tomato dip into 4 soup plates. Arrange golden goat cheese balls in the center of the dish. Garnish with baby greens and shredded Pecorino Romano cheese.

Yield: 4 servings.



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