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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Goat Cheese, Avocado and Slow Roasted Tomato Penne

This month over at Food 'n Flix the movie selected is Under the Tuscan Sun, which was chosen by girlichef. This movie has been a favorite of mine for quite a few years now. There is something so magical about dropping everything and moving away to an exotic country and being on your own. Are you a fan of this movie too? 

My entry for their food event is this Goat Cheese, Avocado and Slow Roasted Tomato Penne. Fresh, rich flavors that aren't bogged down by a heavy sauce. 

Goat Cheese, Avocado and Slow Roasted Tomato Penne
4-6 servings

2 pounds red and yellow cherry tomatoes
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 pound penne
6 ounces fresh goat cheese
1 avocado, diced
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper

1. Preheat the oven to 250 degrees F.

2. Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

3. Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

4. Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, avocado, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Source: Adapted from Sara Moulton Cooks at Home

Comments

  1. Oh Yay! I have been waiting for this recipe ever since you posted the photo on Flickr! I think I may make this tonight!

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  2. That looks so good! All of my favorite ingredients. I'm going to make this.

    ReplyDelete
  3. Wow I love goat cheese and I love Under the Tuscan Sun. What a fabulous, summery dish. Yummy. Thanks for visiting Calamity Kate's Kitchen. I am off to explore your super cute site. : )

    ReplyDelete
  4. I would make this just for myself and not share any with my family...it looks that good. What a colorful and tasty combination.

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  5. Thanks for visiting my blog earlier! I love your blog, too! The pasta looks awesome! I love sauceless pasta like this - so I will be trying it soon!

    Sook from Sook's Kitchen

    ReplyDelete
  6. That's a bowl of pasta I've love to dive into...looks delicious!

    ReplyDelete
  7. Many thank you's for all of the compliments ladies. :)

    ReplyDelete

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