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Baked Goat Cheese & Garlic Bread Toast w/ Tomato Vinaigrette

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Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

Serving size: 1 portion

Recipe note: This is a great summer recipe!

Preparation time: 0:30

Amount/Measure/Ingredient:

1/2 cup     fresh garden tomato, pureed and strained
1 tbsp.      tomato paste
1 tbsp.      extra virgin olive oil
1/2 tsp.     balsamic vinegar
1 tsp.        parsley, chopped
1 pinch      sugar
1 pinch      salt

2 ounces   goat cheese, sliced
1 slice       garlic bread, use your favorite recipe or see below
1 pinch      black pepper, fresh ground

1 drizzle    extra virgin olive oil
1 pinch      parsley, chopped

Procedure:

Prepare fresh tomato sauce (not cooked). Wash and chop a fresh garden tomato, then puree and strain it to remove the skin and seeds. Add tomato paste, extra virgin olive oil, balsamic vinegar, chopped parsley, salt and pepper. Mix well and refrigerate for 30 minutes. Note: The tomato paste will help thicken the puree fresh tomato and add a richer color.

Prepare a 4 inch length of garlic bread using your favorite recipe of do the following. Mix 1 tablespoon of soft butter with 1/2 teaspoon of fresh chopped garlic. a pinch of fresh ground black pepper and a dash of paprika. Spread on French or Italian bread and bake for 5-6 minutes in a 400 degree F. oven. Then let it cool slightly.

Place the goat cheese slice on top of garlic bread slice, sprinkle with fresh ground black pepper. Place on a pan in a 400 degree F. oven for 4-5 minutes to warm slightly.

Serve in a bowl---

Place chilled tomato vinaigrette in the bowl, place the goat cheese crouton on top of the sauce, drizzle with extra virgin olive oil and sprinkle with chopped parsley.

Optional garnish, several fresh basil leaves.

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