Basil Balsamic Vinaigrette and Goat Cheese Crisps
Basil Balsamic Vinaigrette
- Balsamic vinegar
- Shallots, thinly sliced
- Basil, minced
- Garlic, minced
- Salt
- Pepper
- Brown sugar
- Trader Joe’s Aioli Garlic Mustard Sauce or Dijon mustard
- Olive oil
Place the shallots in a glass or small bowl. Pour a few tablespoons of vinegar over the shallots. Add the basil, garlic, salt, and pepper. Stir mixture occasionally and let the shallots marinate in the vinegar for at least 20 minutes.
Drain the vinegar into a bowl and set the shallots aside. Add some brown sugar to the vinegar and stir in a small spoonful of mustard. Whisk the mixture and slowly drizzle in the olive oil until you create an emulsion and you have your desired amount of dressing – the ratio of vinegar to oil should be about 1:3.
Stir the shallots into the dressing.
Goat Cheese Crisps
- Goat cheese
- Olive oil
- Salt
- Pepper
- Egg(s)
- Panko bread crumbs
Preheat oven to broil.
Add the goat cheese to a bowl and crumble it with a fork. Sprinkle some salt and pepper over the goat cheese. Drizzle in olive oil and mash the goat cheese until the oil is combined and the cheese has theconsistency of a paste (just enough so that you can pinch off part of the cheese without it sticking to your fingers). Use your hands to form small balls of goat cheese and set them aside.
Line a sheet pan with foil and light brush with olive oil.
Beat the egg(s) in a bowl and pour panko into another bowl.
Lightly flatten a ball of goat cheese into a disc, coat it with egg, and then coat it with breadcrumbs. Place the disc of goat cheese on the sheet pan. Repeat this process until you have used up all the goat cheese. Brush a generous amount of olive oil over the top of each disc.
Broil for approximately two or three minutes, or until the discs are golden brown on top.
