Recipes : Tomato Steak with Baked Goat Cheese and Herb Salad : Food Network

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Tomato Steak with Baked Goat Cheese and Herb Salad
Recipe courtesy Michael Chiarello

Ingredients
1/4 cup fine dried bread crumbs
Gray salt
Freshly ground black pepper
1 large egg
4 rounds fresh goat cheese, about 2 ounces each
4 thick, ripe beefsteak tomato slices
2 tablespoons extra-virgin olive oil, plus more for the salad
2 cups lightly packed mixed tender fresh herb leaves such as basil, chervil,
tarragon, Italian flat-leaf parsley, chives (1-inch lengths), or young cress
Red wine vinegar

Directions
In a small, shallow bowl, mix the bread crumbs with
salt and pepper, to taste. In another small, shallow bowl, beat the egg just until
blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting
the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15
minutes.

Center the tomato slices on 4 salad plates and season with salt and pepper.

Heat a large nonstick skillet over moderately high heat and pour in 2 tablespoons
olive oil. When the oil is almost smoking, add the cheese rounds. Cook until
lightly browned, about 45 seconds. Turn them over and cook on the other side until
the cheese just feels quivery, about 45 seconds longer, depending on the thickness
of the rounds. Place a cheese round on each tomato slice.

In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine
vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese,
dividing them evenly. Serve immediately.

Michael's Notes: This salad looks best when the tomato slice and the goat cheese
slice are about the same size. So if you can only find goat cheese in small logs,
you may want to serve 2 goat cheese rounds to each diner and perch them on slices
of smaller tomatoes.

Be sure you take all the stems off the herbs carefully so your guests can enjoy
just the soft leaves.