Baby Tomato and Fresh Goat Cheese Salad

Ingredients for Baby Tomato and Fresh Goat Cheese Salad

• 950ml baby tomatoes

• 120g (about 230g ) fresh goat cheese

• 1 teaspoon chopped chives

• 1 teaspoon chopped basil

• 1 teaspoon chopped oregano

• 1 teaspoon chopped thyme

• 150g unseasoned fresh bread crumbs or panko

• Salt and freshly ground pepper

• 1 egg

• 2 tablespoons each hazelnut, walnut, and olive oils, or any combination equal to 90ml

• 1 tablespoon fresh lemon juice

• 12 sprigs chervil or flat- leaf parsley

Preheat the oven to 375 degrees.

Cut the tomatoes in half horizontally.

Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered biscuit sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.