Tomato Salad With Crumbled Goat Cheese Pine Nuts Recipes

TOMATO SALAD WITH GOAT CHEESE AND PINE NUTS

Steps:

• Arrange tomato slices on a large plate or platter.
• Top with crumbled goat cheese, olive oil, pine nuts and fresh herbs.
• Season with salt and pepper. Serve immediately.

HEIRLOOM TOMATO SALAD WITH CRUMBLED GOAT CHEESE

Steps:

• Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
• Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
• Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.

LENTIL, TOMATO, AND GOAT CHEESE SALAD

Steps:

• Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well.
• Whisk together in a large bowl vinegar, green onions and mustard in large bowl.
• Gradually whisk in oil.
• Season with salt and pepper to taste.
• Add lentils and let stand until cool.
• When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix.
• Season again with salt and pepper to taste.
• Cover and chill about 1 hour.
• Just before serving, crumble goat cheese over salad and mix gently to combine.
• If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.

TOMATO SALAD WITH GOAT CHEESE

Steps:

• Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
• Mix the dressing ingredients into an emulsion.
• Crumble the goat cheese onto the tomato slices.
• Season with salt and pepper to taste.
• Pour dressing on top lightly and add the chopped parsley or basil.

TOMATO AND GOAT'S CHEESE CRUMBLE

Steps:

• Pre-heat the oven to 375 F, 190 C/ gas mark 5.
• Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pad, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
• Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat's cheese on top; repeat the layers.
• Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
• Bake for 20-25 minutes, until golden.