Cheese and Blackberry Ramekins

Recipe from


Nutritional Information

Calories 470
Caloriesfromfat 57 %
Protein 15 g
Fat 30 g
Satfat 8.5 g
Carbohydrate 37 g
Fiber 4.1 g
Sodium 498 mg
Cholesterol 72 mg


1 tablespoon minced shallots
1/2 teaspoon minced garlic
1 sprig fresh thyme, about 3 inches
1/4 cup extra-virgin olive oil
1 tablespoon cider vinegar
1 baguette (about 1/2 lb.)
1/4 pound fresh chèvre (goat) cheese
2 tablespoons grated parmesan cheese
1 large egg
1 tablespoon whipping cream
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh chives
3/4 teaspoon chopped fresh rosemary leaves
Salt and pepper
About 1 cup blackberries, rinsed and drained
1/3 cup walnut halves or pieces
2 quarts (8 to 10 oz.) tender salad leaves, rinsed and crisped


1. With a spoon, bruise shallots, garlic, and thyme; add oil and vinegar. Set aside 20 minutes or up to 4 hours.

2. Slice baguette 1/4 inch thick on a sharp diagonal to make pieces 3 to 6 inches long. Reserve ends for another use. Toast until golden; set aside.

3. Mix goat cheese, parmesan, egg, and cream. Stir in basil, chives, rosemary, and salt and pepper to taste.

4. Divide berries among 4 shallow ramekins (each about 6 oz.). Cover fruit with cheese mixture. Set ramekins on a baking pan. Place nuts in a 9-inch pie pan.

5. Place ramekins and nuts in a 350° oven. Bake nuts until golden, about 10 minutes, and cheese mixture until set when shaken, about 15 minutes.

6. Meanwhile, pour the oil mixture through a fine strainer into a large bowl, pressing the aromatics. Discard residue. To oil mixture, add salad greens, and mix. Mound salad on 4 dinner plates. Set ramekins alongside and sprinkle cheese and salad with nuts. Serve with baguette slices. Season with salt and pepper.


May 1997
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