Fresh Tomato and Goat Cheese Strata with Herb Oil
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.
Alton's Breakfast Carrot Cake(00:03:17)
How to Make 'Whoopeeps'(00:02:18)
More Recipes and Ideas:
Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet, Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil, Fresh Herb and Goat Cheese Stuffed Grilled Portobellos, Antipasti Recipes, Roasted Vegetable Recipes, Tomato Recipes, Cucumber, Eggplant Parmesan Recipes, Cacciatore
Thank you! your flag was submitted.