"For a dinner with company, I often pop these in the oven with a roast, then serve them on dressed mixed greens as an appetizer," writes Elsie Wollaston of Vancouver, Canada. "I also like to serve them directly from the ramekins as a brunch dish."
Recipe information
Total Time
1 1/4 hr
Yield
Makes 6 (first-course) servings
Ingredients
For timbales
For salad
Special Equipment
Preparation
Make timbales:
Step 1
Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
Step 2
Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
Step 3
Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
Prepare salad:
Step 4
Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
Step 5
Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.
