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 cucchiaino di timo tritato

• 150g unseasoned fresh bread crumbs or panko

• Sale e pepe macinato fresco

• 1 uovo

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

• 1 cucchiaio di succo di limone fresco

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.