Roasted Tomato And Goat Cheese Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Sami | Cheese, Cooking liv | 4 | Servings |
INGREDIENTS
| 2 | Beefsteak tomatoes, about | |
| 12 oz each | ||
| Salt and freshly ground | ||
| black pepper to | ||
| Aste | ||
| 1/2 | c | Extra-virgin olive oil |
| 3 | T | Balsamic vinegar |
| 2 | T | Each chopped fresh thyme |
| sage | ||
| Oregano, and basil | ||
| 12 | oz | Montrachet goat cheese |
| 2 | c | Mixed salad greens |
INSTRUCTIONS
Preheat the oven to 300 degrees F. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in oven for 20 minutes, or until the skins slip off easily. Meanwhile, combine the oil, vinegar, and chopped herbs. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with this vinaigrette. Return the tomatoes to the oven to roast 1 hour more. Meanwhile, slice the Montrachet log into 12 equal-size disks. Brush each disk with the vinaigrette. Remove the tomatoes from the oven and divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves. Toss the greens with the remaining vinaigrette and place 1/2 cup alongside each serving of tomatoes and cheese. Yield: 4 servings Recipe By : COOKING LIVE SHOW #CL8727 Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 15:58:31 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1243
Calories From Fat: 886
Total Fat: 99.9g
Cholesterol: 407.7mg
Sodium: 3521.9mg
Potassium: 77.9mg
Carbohydrates: 13.2g
Fiber: 1.2g
Sugar: 1.8g
Protein: 77.5g