November 22, 2009

Pistachio goat cheese cakes 10/29/09

by Doug Knopp, executive chef of Chateau on the Lake in Branson

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Story Published: Oct 29, 2009 at 10:19 AM CST

Story Updated: Oct 29, 2009 at 1:12 PM CST

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

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