Enjoy This Recipe Courtesy of Chef Les Kincaid
Roasted Tomato & Goat Cheese Salad
2 large Beefsteak tomatoes (about 12 ounces each)
1 tablespoon olive oil
1 12 ounce log Montrachet goat cheese
1/2 cup all-purpose unbleached flour
2 large eggs, beaten
1/2 cup breadcrumbs combined with 2 tablespoons each chopped fresh thyme, sage, oregano and basil leaves
Salt and freshly ground pepper to taste
2 cups mixed salad greens
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
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 the 300-degree F. oven for 20 minutes or until the skins slip off easily. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with olive oil. Return the tomatoes to the oven to roast for an additional hour or until they take on a brilliant, burnished color.
Meanwhile, slice the Montrachet log into 12 equal size disks. Dredge each disk of goat cheese with flour then egg then seasoned breadcrumbs. Heat a sauté pan with 2 tablespoons of olive oil and quickly cook the cheese on both sides. When all the cheese has been cooked in this manner, divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
Combine the remaining olive oil with the balsamic vinegar, toss the salad greens with the vinaigrette and place some salad alongside each serving of tomatoes and cheese.
Yield: 4 servings