Blanch tomatoes in 4 quarts of boiling water for ... Place on six serving plates and garnish with basil chiffonade. Drizzle warm goat-cheese sauce and basil oil around tarts and serve.

Instead of mulling over another mundane array of jarred marinara or alfredo sauces, goat cheese is the only ingredient you ...

Scatter the tomatoes with half the basil, then top with an even layer of crumbled goat cheese. Top with the breadcrumbs, Parmesan and remaining olive oil. Bake until the tomatoes are soft and the ...

The traditional version is made with wine, cream, and mushrooms, but Sole Normande can include cider, tomatoes ... pour the sauce on top, and sprinkle on the chives. Serve immediately. Goat cheese ...

Leafy greens, crunchy corn, and those perfect, colorful tomatoes take residence ... pesto into fluffy whipped goat cheese.