Photo: Tomato Steak with Baked Goat Cheese and Herb Salad Recipe
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 from small tomatoes. Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.
Ingredients
- 1/2 cup dried bread crumbs
- Salt and freshly ground black pepper
- 1/2 teaspoon water
- 1 egg
- 4 rounds fresh goat cheese, about 2 ounces each
- 4 thick, ripe beefsteak tomato slices
- 2 teaspoons 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 breadcrumbs with salt and pepper to taste. Add the water and work it in with your fingers to moisten the crumbs lightly. In another small, shallow bowl, beat the egg just until blended.
Dip one flat surface of each goat cheese round in the egg, and then in breadcrumbs, patting the crumbs in place. Repeat on the other flat surface, leaving the sides of the rounds uncoated. Refrigerate the coated cheese rounds for about 15 minutes.
Center the tomato slices on 4 salad plates. Season with salt and pepper.
Heat a large nonstick skillet over moderately high heat. Add the 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds, one coated side down. Cook until lightly browned, about 45 seconds, then turn and cook on the second 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 splash of red wine vinegar, a light drizzle of olive oil, and salt and pepper to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately.
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By bearspage_12039465
Redding, 43
on September 16, 2012
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Piling on to say "This is great" Make it as stated or put the tomato and cheese on top of the greens for a little larger salad. Works great. I used Italian Seasoned Bread Crumbs. My husband and I both loved it.
By magoolet_7510923
Houston, TX
on March 13, 2011
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I have used this recipe multple times for parties and it's always one of the first things I think about when I want to make a dinner that is going to impress people. In fact, it's to the point where I try to force myself to come up with something else to serve for the sake of variability...but as you can see, this dish has a great "go to" quality. The perfect combination of flavors that never fails to get oohs and aahs.
By aw7050_9295405
Merrimack, , NH
on November 10, 2009
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Always looking for easy unique recipes that would typically not be served in a home setting. I keep a binder that only holds recipes that have earned an Excellent status that my husband & I rate after eating. This salad has earned an Excellent++ which I will say my binder has maybe 4 or 5 other ++.
So easy. 90% can be made before company arrives. Beautiful presentation.
And the flavor...amazing! I do have an herb garden but in New England in November most have died back so I bought "Olivia's" Organics Spring Mix with Herbs. Worked beautifully! Having a dinner party this weekend and guess what salad will be served. Can't wait to have it again.
This will be made for many years to come. One of my favorites for sure!
Outstanding Michael!
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