Roasted Balsamic Vegetables with Hazelnut Crusted Goat Cheese
By
Spif, Master Chef, Spud.ca Culinary Institute
(Published: )
This is a great appetizer, one that can be expanded into a nice family meal with the addition of a few greens. The hazelnuts can easily be replaced with pecans; walnuts, cashews or macadamia nuts are also tasty. If you would like toasted nuts, toast them before starting the recipe, then continue on as directed. Serve with crackers or thinly sliced baguettes.
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Cooking Time |
Servings |
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8 people |
Ingredients:
- 2 Tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, crushed
- 2 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh basil
- 6-8 cups of chopped vegetables for roasting. Our suggestions:
- Asparagus
- Eggplant
- Red Onions
- Peppers
- Squash
- Tomato
- Zucchini
- ~5 oz goat's cheese
- 1 egg
- 2 tbsp milk or cream
- 1/3 cup hazelnuts (or other favourites)
- 3 Tbsp breadcrumbs
- salt & pepper to taste
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Directions:
Preheat oven to 450°F.
Vegetables:- Slice vegetables into cracker-sized pieces, about a thick as your little finger.
- Mix Balsamic vinegar, and mustard together, then slowly add the oil while continuing to mix. Stir in herbs and season with salt & pepper to taste.
- In a large bowl, gently toss veggies with dressing to coat them evenly. Divide between 2 large rimmed baking sheets.
- Roast until vegetables are tender and slightly brown around edges, about 35 minutes. Flip half way through.
Cheese:- While veggies are cooking, whisk the egg and milk together until smooth.
- Finely chop or grind the nuts into very small pieces. Mix with breadcrumbs in another bowl.
- Cut the cheese in half horizontally, to create flatter pieces.
- Coat the cheese in the egg mixture, then the nuts. Place on an oven-safe dish, lightly oiled if extra crispiness is desired.
- Bake cheese for 15 minutes at 450°. So, around the time you flip the veggies, put the cheese in. Flip the cheese half way through cooking.
Allow a few minutes to cool before eating.
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