Tomato Steak with Baked Goat Cheese and Herb Salad

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

1. 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.
2. Arrange tomato slices on four plates, seasoning with a sprinkle of salt and pepper for that perfect base.
3. 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.
4. 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!
5. Chef's Tip: Match goat cheese rounds to tomato size for stunning presentation. Use two smaller rounds if needed.
6. 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