Today’s post features tomatoes used as a salad. Everyone it seems is familiar with Caprese Salad, that includes mozzarella cheese and basil along with the tomatoes, but this one depends on the tomatoes alone to carry the responsibility for the whole salad. Fresh tomatoes are dressed with a flavorful drizzle of lemon and herbs, and served with toasted baguette (crostini) spread with goat cheese. This is so good, I can’t wait to make it again, and again while fresh tomatoes are still available.
Please try to use heirloom tomatoes, in varied colors if possible, for the most beautiful presentation. Of course, any fresh tomatoes will do nicely, but I really like the colors you get in heirlooms. This recipe certainly illustrates the phrase, “less is more”, because the simple lemon-herb dressing perfectly enhances the sweetness of the tomatoes, and that would be enough. But don’t stop there; make the crostini because the crunch of toasted baguette and the smooth tanginess of goat cheese is a perfect companion to the tomatoes. In my version, seen here, I used herb-seasoned goat cheese.
I think this would make a light, appetizing and different appetizer, and If I were to serve it in that way, I would dice the tomatoes instead of slicing them, and serve them in a small glass to be eaten with a small spoon, with the crostini on the side.
HERBED HEIRLOOM TOMATOES WITH GOAT CHEESE CROSTINI
Yield: 4 servings
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 Tbsp. water
- 2 Tbsp. fresh lemon juice
- 1 tsp. extra virgin olive oil
- 8 (1/4-inch-thick) slices diagonally cut French bread baguette
- 4 tsp. goat cheese, divided ( used goat cheese with herbs if possible)
- 20 (1/4-inch-thick) slices tomato
- 1/2 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
1. Preheat oven to 350*F.
2. Place the first 5 ingredients in a blender; process until smooth.
3. Place the baguette slices in a single layer on a baking sheet. Bake at 350*F for 7 minutes or until crisp. Spread 1/2 teaspoon goat cheese over each slice.
4. Divide tomatoes evenly among 4 salad plates. Drizzle each serving with 1 Tablespoon herbed oil. Sprinkle each with a little salt and pepper. Garnish each plate with 2 crostini.
In my rendition of this delightful salad, I served the whole salad on a large platter, so all the colors of the tomatoes would be seen.
I just love this, it’s so pretty; almost too pretty to eat!
SOURCE: Cooking Light