Baby Tomato and Fresh Goat Cheese Salad

Ingredients

• •4 cups baby tomatoes
• •1 cup fresh goat cheese
• •1 teaspoon chives
• •1 teaspoon basil
• •1 teaspoon oregano
• •1 teaspoon thyme
• •1 cup bread crumbs
• •to taste salt and pepper
• •1 whole egg
• •6 tablespoons mixed oils
• •1 tablespoon lemon juice
• •12 sprigs chervil or parsley

Cooking Instructions

1. 1.

   Preheat the oven to 375 degrees.

   5 min

2. 2.

   Cut the tomatoes in half horizontally.

   5 min

3. 3.

   Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.

   45 min