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Tomato and Goat Cheese Skewers

by Chef Michel Nischan

A cool new way to use sun-dried tomatoes

Makes 30 skewers



  1. Roll goat cheese into balls approximately 1/2 inch in diameter and put onto a cookie sheet lined with wax paper. Place in freezer for 30 minutes or until goat cheese balls or become firm.
  2. Cut each rosemary sprig into 3 equal size sticks, approximately 3 inches long. Remove the leaves from bottom 2/3s of each stick.
  3. Drain tomatoes of oil. Pinch the sides of each tomato around a goat cheese ball (like a tomato taco filled with the goat cheese) and skewer them closed with a rosemary sprig. You may need to use a metal skewer to poke holes in the sun-dried tomatoes before using the rosemary sprig.
  4. Repeat until all of the skewers have been used up. Place on a platter and keep refrigerated until ready to serve.

Chef Michel Nischan notes: You can also "air-dry" your own tomatoes by slicing and slow roasting for 6 to 8 hours in an oven on a very low temperature (150° F or below).

This segment appears in show #3210.

Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

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Published November 1, 2007