Cheesy Tomatoes

Though it’s not quite time for tomatoes, the full-speed-ahead-to-summer temperatures are making me crave them.

This is a recipe that I’ve made for the past two summers, and every time I make it, I wonder why I don’t have it for dinner more often.

Cheesy Tomatoes Love Herbs

Serves: 4

1/2 cup bread crumbs
salt and pepper to taste
1/2 teaspoon water
1 egg
1 package 8 oz Sierra Nevada Cheese Company Chevre, made into four rounds
4 very thick slices of fresh tomato (heirloom or slicing)
2 teaspoons extra virgin olive oil, plus a drizzle for dressing
1 small head of curly endive (or frisée)
1 bunch cilantro (or you could use fresh basil)
1 bunch wrinkled cress (or you could use radicchio)
drizzle of red wine vinegar (If you use the basil & radicchio, use balsamic vinegar instead.)

Mix breadcrumbs, salt, and pepper in a small bowl. Add water and work until crumbly.

Beat egg is a small bowl. Dip Chevre rounds in the egg and then the bread crumbs. Place in fridge for 15 minutes.

Place tomatoes on plate and sprinkle with salt and pepper.

Add olive oil to a skillet and heat on med/high until the oil is hot but not burning. Carefully place the Chevre rounds in the oil and cook 45 seconds, then flip and repeat. Place rounds on tomatoes.

Toss greens with the drizzles of red wine vinegar and olive oil. Add a little seasoning if desired. Heap 1/4 of the greens on each tomato slice, and voila!

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