Ingredients
- 1/4 cup fine dried bread crumbs
- Gray salt
- Freshly ground black pepper
- 1 large egg
- 4 rounds fresh goat cheese, roughly 2 ounces each
- 4 thick slices of ripe beefsteak tomato
- 2 tablespoons extra-virgin olive oil, plus extra for dressing
- 2 cups lightly packed fresh herb leaves, mixed (choose from basil, chervil, tarragon, Italian flat-leaf parsley, chives cut to 1-inch lengths, or young cress)
- Red wine vinegar
Instructions
- Whip up this irresistible warm goat cheese salad in just 27 minutes! Start by combining bread crumbs with salt and pepper in a shallow dish. Beat the egg in another bowl. Dip each goat cheese round in egg, then coat with crumbs, pressing gently. Chill for 15 minutes to set the crispy coating.
- Arrange tomato slices on four plates, seasoning with a sprinkle of salt and pepper for that perfect base.
- Heat 2 tablespoons olive oil in a skillet over medium-high until shimmering. Add breaded cheese rounds and fry until golden, about 45 seconds per sideuntil just oozy inside. Top each tomato with a warm cheese round.
- Toss fresh herbs with a drizzle of olive oil, splash of red wine vinegar, salt, and pepper. Mound over the cheese for a burst of flavor and color. Serve immediately for peak freshness!
- Chef's Tip: Match goat cheese rounds to tomato size for stunning presentation. Use two smaller rounds if needed.
- Remove all herb stems for a tender, leaf-only delight.
- Difficulty: Easy
- Servings: 4
- Nutrition Per Serving (1 of 4): Calories 319, Total Fat 22 g, Saturated Fat 10 g, Carbohydrates 16 g, Dietary Fiber 2 g, Sugar 1 g, Protein 18 g, Cholesterol 73 mg, Sodium 341 mg
- Total Time: 27 minutes
- Preparation: 15 minutes
- Cooking: 12 minutes
