Baby Tomato and Fresh Goat Cheese Salad
A elegant salad featuring herb-crusted baked goat cheese cakes served atop halved baby tomatoes, dressed with a blend of luxurious oils and fresh lemon juice. Perfect as an appetizer or light meal.
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.
Preheat the oven to 375 degrees.
5 min
- 2.
Cut the tomatoes in half horizontally.
5 min
- 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