Hi goat cheese lovers ~ yes, I’ve been offline for a while. It’s just been too balmy to come indoors, and there are STILL tomatoes in the garden to harvest. Never saw that before, but it’s due to a late start on the growing season and an unusually long, hot and sunny August-Sept-Oct (up to now). We figure we’ve taken four bushels of rosy orbs off our vines, and they’re even more delicious than in past years, as most are heritage tomatoes. If you haven’t tried heritage vegetables, you are really missing out. The flavor can’t be described, it’s just amazingly delicious. We shared some of them with a friend who said the flavor brought tears to her eyes. Today’s hybrids cannot compete! Go to http://www.seedsaversexchange.com to order some for next year’s garden!
Thanks to The Worldwide Gourmet, this entry is easy-peasy and super-tasty:
Preparing the Confit Tomatoes
- Drop the tomatoes into boiling water for a few seconds; remove the skins;
- remove the outer flesh from the tomatoes without the seeds or core and place into a sauté pan with the honey;
- cook uncovered for about 5 minutes and cool.
Preparing the goat cheese
- Take a large dariole mould (a small deep container with a round base) approximately 5 cm high and line the inside with plastic wrap;
- place a layer of goat cheese in the bottom, followed by a slice of confit tomato and a basil leaf;
- repeat the procedure three times and close the plastic wrap over the top;
- chill in the refrigerator for two hours before serving.
Arranging the plate
- Place a drizzle of honey and of basil vinaigrette on the plate;
- slice the goat cheese in half and place on the place;
- put a little more vinaigrette and honey onto the cheese and serve with a wintercress salad.