Wednesday, July 23, 2008

Heirloom Tomato and Goat Cheese Strata

It was almost too gorgeous to eat.  The tomatoes were juicy and sweet, the goat cheese added a creamy richness, and the basil an earthy freshness!! 

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4 ounces goat cheese, room temperature 
2 Tbsp  cup milk 
Pinch salt and freshly ground black pepper
3 fresh tomatoes, sliced 1/2 to 3/4-inch thick
1/4 cup chopped fresh basil, for garnish                

Combine the goat cheese and milk in a medium bowl. Set aside.

Sprinkle salt and pepper on the tomato slices.  Place a few tomatoes on a serving and top with a spoonful of the goat cheese mixture. Sprinkle with basil and walnuts. Serve.

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Phenomenal side dish!!

Recipe adapted from Everyday Italian

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