| Cuisine: French | Type: Appetizer | Serves: 6-8 |
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Source:
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Cooking School of the Rockies |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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6 beefsteak tomatoes 1/3 log goat cheese 2 anchovy filets Basil leaves 1/2 tsp. Dijon mustard 3 tbs. sherry wine vinegar Canola oil, olive oil Salt and pepper Mixed greens |
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Instructions:
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1. Core, score, blanch and shock the tomatoes. Peel the tomatoes and cut in half on the equator. 2. Finely chop anchovy filets. 3. Line a terrine or loaf pan with plastic wrap. Leave enough around the edges to wrap over the top once the terrine is filled. 4. Place a layer of tomatoes on the bottom of the mold, cut side up. 5. Break up some of the goat cheese over the surface of the tomatoes. Sprinkle some of the anchovy over the cheese and tomatoes. Spread some basil leaves on top. Season the layer with salt and pepper and drizzle a little olive oil. 6. Continue this procedure until the mold is filled. 7. Bring the overlapping plastic wrap over the tomatoes and weigh down with something heavy. Allow to sit in the fridge for at least one hour, overnight is better. 8. When ready to serve, make a vinaigrette from sherry wine vinegar, Dijon mustard, canola and olive oil (use 3 parts oil to 1 part vinegar with just a little mustard). Season to taste. 9. Dress some mixed greens with a little olive oil. Unmold the terrine and cut into 2 inch slices. Lay the slices on a plate with some of the mixed greens on the side and spoon a little of the vinaigrette in front of the terrine. |
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Related recipes:
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None |
2002-01-01