| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Sami |
Cheese, Cooking liv |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Beefsteak tomatoes; (about 12 oz each) |
|
|
Salt and freshly ground black pepper; to |
|
|
Aste |
| 1/2 |
c |
Extra-virgin olive oil |
| 3 |
tb |
Balsamic vinegar |
| 2 |
tb |
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>
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”