Recipe By : COOKING LIVE SHOW #CL8727
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large beefsteak tomatoes -- (about 12 oz each)
Salt and freshly ground black pepper -- to
taste
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons each chopped fresh thyme, sage,
oregano, and basil
1 log Montrachet goat cheese -- 12 ounces
2 cups mixed salad greens
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.
