Hey all! Welcome to another edition of Throwback Thursday where I revive an old post I think worthy of revisiting. This one is pretty old but I don’t post that many recipes on here so I thought it would be a good one to bring back! I hope you enjoy!
So today started out a little bit more interesting than most. I checked another thing off my 30 Under 30 list– work on my NYC list! Now I know what you are thinking-how many darn lists does this girl have!? Well, I have a lot! Anyway, my NYC list is a list of things I want to do in New York, one of which is attend a live audience show, which I did this morning with Live with Kelly and Michael! Here are some of my photos!
Well, it being the last day of summer, I thought we should say goodbye to another wonderful season of outdoor fun with a delicious end of summer feast! On the menu: Tomato and Goat Cheese Tart (Recipes adapted from Coastal Living September 2012 issue), Lobster and Apple Salad, and Coconut Panna Cotta with Roasted Nectarines.
* Note-I’m still working on my food photography. If you really want food porn, check out one of my favorite blogs Iowa Girl Eats.
Goat Cheese Tomato Tart
One pie crust
2 pints of cherry tomatoes (preferably in multi colors!)
One packet of goat cheese
1 tablespoon of EVOO
3 teaspoons of Dijon Mustard
Chopped fresh basil, thyme and chives, plus some thyme for garnish
First start by washing the tomatoes.
Then chop in half.
Combine goat cheese, EVOO, herbs, mustard and a dash of salt and pepper in a bowl.
Mix together and spread onto bottom of pie crust.
Place tomatoes on top of goat cheese mixture.
Top with a pinch of sugar and fresh thyme.
Place in oven and bake at 400 degrees for 25 minutes or until crust is crispy and done.