Story Published:
Oct 29, 2009 at 11:19 AM CDT
Story Updated:
Oct 29, 2009 at 2:12 PM CDT
16 ounces of goat cheese
4 ounces of chopped sun dried tomatoes
1 tablespoon of chopped parsley
1/4 cup of fresh corn
1/4 cup of chopped pistachios
(to taste) salt and fresh ground black pepper
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1 cup of panko (Japanese bread crumbs)
1 bunch of watercress
1red and 1 yellow tomato, chopped
2 tablespoons of balsamic syrup
In mixing bowl, mix together first set of ingredients and form into 2-ounce cakes, then roll in breadcrumbs. Sauté in non-stick pan in olive oil.
Place watercress on plate with 2 goat cheesecakes for each person; garnish with chopped tomatos and balsamic syrup.
Yield: 6
