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Peaches, tomatoes, and goat cheese layer cake with a peach-basil sauce

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.86

$1.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:32%

Spoonacular Score: 32%

 

This gluten free, primal, and vegetarian recipe serves 3 and costs $1.86 per serving. One serving contains 266 calories, 7g of protein, and 15g of fat. 1 person were impressed by this recipe. Head to the store and pick up basil leaves, date tomatoes, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so awesome. Try Heirloom Tomatoes with Fresh Peaches, Goat Cheese, and Pecans, Baked Goat Cheese Dip with Tomatoes and Basil, and Heirloom Tomatoes With Peach, Goat Cheese, And Pecans for similar recipes.

Ingredients

Servings:
12
12  basil leaves
basil leaves
12
12  date
date
25 ml
25 ml extra virgin olive oil
extra virgin olive oil
6 Tbsps
6 Tbsps goat cheese
goat cheese
2 medium
2 medium peaches
peaches
some
some salt and pepper
salt and pepper
12  basil leaves
12
basil leaves
12  date
12
date
25 ml extra virgin olive oil
25 ml
extra virgin olive oil
6 Tbsps goat cheese
6 Tbsps
goat cheese
2 medium peaches
2 medium
peaches
some salt and pepper
some
salt and pepper

Equipment

pastry cutter
pastry cutter
pastry cutter
pastry cutter


Instructions

  1. Cut the ends of each tomato and peel them.
  2. Slice tomatoes lengthwise into 3 - 4 slices. Discard seeds.
  3. Peel peaches.
  4. Using a mandolin, slice peaches. Begin slicing one side, then the other side. You have to slice all 4 sides of the peach. Try to get as much pulp as you can. Since you are not going to get all round slices, keep the half-moon slices for making the sauce.
  5. To prepare the sauce, place half-moon peach slices, 6 basil leaves, and 25 ml of extra virgin olive oil on a blending beaker. Add salt and pepper to taste.
  6. Blend all ingredients until you get a creamy consistency. About 2-3 minutes. Using a tablespoon, place the sauce onto a plate by forming a thick line.
  7. Place the round metal pastry cutter in the middle.
  8. Spread goat cheese inn the bottom of the round cutter.
  9. Arrange tomatoes on top.
  10. Add one hand sliced basil leave.
  11. Arrange peach slices.
  12. Continue layering until you place peaches on top. Add one tomato bottom and two small basil leaves fo garnish. Before taking the pastry cutter off, leave it for about 15 minutes to allow the cake to settle.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.86
Ingredient
12 basil leaves
12 date
25 milliliters extra virgin olive oil
6 tablespoons goat cheese
2 mediums peaches
Price
$0.19
$0.96
$0.30
$2.82
$1.33
$5.59

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

Disclaimer

Nutritional Information

Quickview
265 Calories
6g Protein
14g Total Fat
30g Carbs
5% Health Score
Limit These
Calories
265
13%

Fat
14g
22%

  Saturated Fat
5g
33%

Carbohydrates
30g
10%

  Sugar
26g
29%

Cholesterol
12mg
4%

Sodium
297mg
13%

Get Enough Of These
Protein
6g
14%

Copper
0.34mg
17%

Fiber
3g
15%

Vitamin K
15µg
15%

Vitamin A
702IU
14%

Vitamin E
2mg
13%

Potassium
385mg
11%

Phosphorus
109mg
11%

Vitamin B2
0.16mg
9%

Manganese
0.18mg
9%

Vitamin C
7mg
8%

Vitamin B6
0.14mg
7%

Magnesium
26mg
7%

Vitamin B3
1mg
6%

Iron
1mg
6%

Calcium
59mg
6%

Vitamin B5
0.51mg
5%

Vitamin B1
0.06mg
4%

Zinc
0.52mg
3%

Folate
13µg
3%

Selenium
1µg
2%

covered percent of daily need

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