Tomato dip with goat cheese from Tony’s Town Square in the Magic Kingdom

Goat cheese has a pleasant tang and creamy consistency that makes it perfect for appetizers. This recipe from the Magic Kingdom’s Tony’s Town Square, was a popular item of the restaurant’s 2003 menu. Today, the restaurant continues to serve a variety of Italian cuisine that includes pizza, paninis, pastas, and salads, not to mention classic meat and fish dishes.

TOMATO DIP WITH WARM GOAT CHEESE FROM TONY’S TOWN SQUARE RESTAURANT IN DISNEY’S MAGIC KINGDOM

Yield: 4 servings.

12 ounces goat cheese

3/4 cup corn flour

3 eggs, beaten

Salt and pepper to taste

12 ounce can plum tomatoes, chopped

2 tablespoons minced shallots

2 tablespoons minced garlic1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh basil

1/4 cup olive oil

Salt and pepper to taste

Canola oil for frying

Baby greens for garnish

Shredded Pecorino Romano cheese (see note)

1. For the goat cheese, divide cheese into 12 equal portions. Shape into small balls. Season cheese with salt and pepper to taste. Roll each ball in corn flour, then in the beaten egg and then in the corn flour again. Repeat this process twice. Refrigerate while making dipping sauce.

2. Add olive oil to a saute pan over medium heat. Add shallots and garlic and let cook until golden brown. Drain the tomatoes, reserving juice. Add tomatoes to the garlic-shallot mixture and cook until tomatoes are tender. Add the reserved juice from the canned tomatoes and let simmer 20 minutes. Using a hand-held blender, puree mixture to a sauce consistency. Set aside and keep mixture warm.

3. In a deep-fryer with canola oil heated to 350 F, fry the cheese balls until golden brown. Remove and drain on paper towels.

4. Ladle some of the warm tomato dip into 4 soup plates. Arrange golden goat cheese balls in the center of the dish. Garnish with baby greens and shredded Pecorino Romano cheese.

Recipe note: In Italy, cheese made from sheep’s milk is known as Pecorino. The best known of this genre is Pecorino Romano, which comes in large cylinders with a hard yellow rind and yellowish-white interior. Other notable Pecorinos are Sardo, Siciliano and Toscano, according to Sharon Tyler Herbst’s Food Lover’s Companion. Dry cheeses are good for grating and are used mainly in cooking. They can be used in any recipe that calls for Parmesan, especially if a sharper flavor is desired.

Orlando Sentinel test ktichen notes

Today, goat cheeses are common in cheese shops, delicatessens and even in better grocery stores — and many of them are made in America. Thanks to energetic American entrepreneurs, domestic goat cheeses almost rival the great French goat cheeses in quality and price.

Here are types of goat cheeses you are likely to find in stores:
Cabecou (ka-BAY-koo): Buttons or disks of cheese cured two to three weeks and often marinated in olive oil, garlic and herbs.

Chevre (shev-RAH): Cheese made with goat’s milk; usually indicates young, mild, soft cheese. Also called capri or capriole.

Montrachet (moan-TRA-shay): A log-shaped cheese made in France and widely copied by American cheese makers. It is creamy-tasting and usually aged about two weeks. Often rolled in herbs, pepper or edible ashes.