Side Pannel
Roasted Tomato and Goat Cheese Salad
Roasted Tomato and Goat Cheese Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese
Ingredients List
- 2 lg Beefsteak tomatoes; (about
- -12 oz each)
- Salt and freshly ground
- -black pepper; to
- Aste
- 1/2 c Extra-virgin olive oil
- 3 tb Balsamic vinegar
- 2 tb Each chopped fresh thyme,
- -sage,
- Oregano, and basil
- 12 oz Montrachet goat cheese
- 2 c Mixed salad greens
Directions
Preheat the oven to 300 degrees F. Halve and seed the tomatoes and season
with salt and pepper. Lay the tomatoes on a baking rack set over a cookie
sheet in oven for 20 minutes, or until the skins slip off easily.
Meanwhile, combine the oil, vinegar, and chopped herbs. Remove the tomatoes
from the oven, slip off their skins, and brush the tomato halves lightly
with this vinaigrette. Return the tomatoes to the oven to roast 1 hour
more.
Meanwhile, slice the Montrachet log into 12 equal-size disks. Brush each
disk with the vinaigrette. Remove the tomatoes from the oven and divide
them among 4 salad plates, alternating slices of goat cheese and roasted
tomato halves.
Toss the greens with the remaining vinaigrette and place 1/2 cup alongside
each serving of tomatoes and cheese.
Yield: 4 servings
with salt and pepper. Lay the tomatoes on a baking rack set over a cookie
sheet in oven for 20 minutes, or until the skins slip off easily.
Meanwhile, combine the oil, vinegar, and chopped herbs. Remove the tomatoes
from the oven, slip off their skins, and brush the tomato halves lightly
with this vinaigrette. Return the tomatoes to the oven to roast 1 hour
more.
Meanwhile, slice the Montrachet log into 12 equal-size disks. Brush each
disk with the vinaigrette. Remove the tomatoes from the oven and divide
them among 4 salad plates, alternating slices of goat cheese and roasted
tomato halves.
Toss the greens with the remaining vinaigrette and place 1/2 cup alongside
each serving of tomatoes and cheese.
Yield: 4 servings
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