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  • Fresh Tomato and Goat Cheese Strata with Herb Oil

Fresh Tomato and Goat Cheese Strata with Herb Oil

Photo: Fresh Tomato and Goat Cheese Strata with Herb Oil

TOTAL TIME: 1 hr 30 min
Prep: 45 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 8 ounces goat cheese, room temperature
  • 1/4 cup cream
  • Pinch salt and freshly ground black pepper
  • 3 fresh tomatoes, sliced 1/2 to 3/4-inch thick
  • 1 cup chopped toasted walnuts, for garnish
      • HERB OIL:
      • 1 cup olive oil
      • Pinch salt and freshly ground black pepper
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      Directions

      For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.

      For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.

      To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

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      5

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      • on October 01, 2012

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        I used Heirloom tomatoes in different colors and created a double layer - very pretty. The toasted nuts really make a difference - don't cheat - do toast them. I omitted the mint and just used basil with a little parsley thrown in. It was wonderful. I have also prepared this using small tomatoes -scoop out the core and stuff with the goat cheese filling - makes great looking appetizers for a party although the tomatoes don't taste as good as the fresh heirloom variety from the farmers market. Recipe is a keeper.

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