Salade de Chevre Chaud (Warm Goat Cheese Salad)

Makes 1 Serving

I found this recipe in The Sweet Life in Paris by David Lebovitz.  It was the perfect light meal to a long day.  I did modify it slightly.  

Goat Cheese Toasts

2 slices of hearty bread.  I used an artisan multi-grain.

Extra Virgin Olive Oil

3 ounce round goat cheese

Salad

1/2 tsp red wine or sherry vinegar

2 tsp extra virgin olive oil

1/8 tsp Dijon mustard

Sea Salt

2 cups Arugula or your preferred greens (stay away from Iceberg lettuce)

Fresh ground black pepper

1/4 cup grape tomatoes sliced in half

Walnut halves, toasted (optional)

1. Preheat the broiler and set oven rack 4" below heating element.
2. Brush bread with just enough olive oil to moisten it.  Place goat cheese on bread slice.  Broil on baking sheet in the oven until cheese is soft and a little brown on top.  Approximately 3 to 5 minutes.
3. While toasts are baking make a vinaigrette in a bowl.  With a fork, stir the vinegar, olive oil, mustard and a pinch of salt.  
4. Toss greens,  tomato and walnuts in vinaigrette and pile on a plate.  Grind fresh pepper over the top.

Enjoy with a glass of wine.  I chose a Sauvignon Blanc. 

Tomato Crisp

This recipe I first tried with my friend and the recipe creator, Ross Sveback. Ross is a life-style expert that has wonderful recipes on his website www.kon-tent.com. The tomato crisp recipe compliments homemade macaroni and cheese, pasta, chicken or even a simple Caesar salad.   I tested the recipe as a half recipe and it worked just as well as a full recipe.  One other tip:  Because you need red wine, it is a must that you enjoy a glass while you make it, the bottle is already open, right.  Enjoy!!

Thank you Ross!!!

As written on www.kon-tent.com


Filling:
36 oz cherry tomatoes, halved
5 garlic cloves, minced
1 tbsp. capers, rinsed, drained and chopped
2 tbsp. pepperoncini, minced
2 tbsp. honey
2 tsp. dried basil
3/4 cup red wine

Combine all ingredients in a medium pot over medium heat, stirring occasionally.  Bring to boil and reduce heat to simmer - allow to simmer for 40 minutes.  While mixture is simmering, make crisp topping.

Crisp Topping:
1/2 cup bread crumbs or panko
1/2 cup rolled oats
1 1/2 tbsp. flour
1/2 cup grated Parmesan
1 1/2 tsp. dried oregano
1 tsp. dried sage
1/2 tsp. salt
4 tbsp. unsalted butter, cold and cubed

Combine all ingredients in bowl and using your hands, work butter into the dry ingredients to create a crumbly mixture.  Set back into refrigerator.

Preheat oven to 350 degrees and pour filling into a pie dish, then sprinkle with topping.  Bake until the topping is golden brown and bubbling - 15-20 minutes depending on your oven.