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Baked Fresh Cheese, Chanterelles, Heirloom Tomato Coulis


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  • Extra-virgin olive oil as needed
  • 1/2 pound chanterelles cleaned, torn
  • 2 garlic cloves minced
  • 12 ounces fresh cheese divided 4 portions (such as goat, ricotta or Mexican queso freso)
  • 1 1/2 teaspoons minced mixed fresh herbs (thyme, marjoram, sage)
  • 1 1/2 cups diced fresh heirloom tomatoes
  • Sea salt to taste
  • Freshly-ground black pepper to taste
  • Balsamic vinegar to taste
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • Sea salt to taste
  • Freshly-ground black pepper to taste
  • Salad greens for serving


Servings 4


Step 1

Saute the garlic in about 2 tablespoons of olive oil until it just becomes fragrant and opaque looking. Remove from the heat and toss with the chanterelles. Set aside.

Arrange the cheese slices in a shallow glass or ceramic baking dish. Sprinkle the minced herbs onto the cheese wedges, and press them into the surface. Lightly drizzle some oil onto the cheese. Scatter the mushroom-garlic-olive oil mixture around the cheese portions. Bake in a 400 degree oven for about 20 minutes (check after 15 minutes to make sure that the mushrooms are not drying out). Remove the baking dish from the oven and allow the cheese to come to room temperature. Using a spatula, remove each portion to one side of four large plates.

Combine tomatoes with the chanterelle, garlic and olive oil from the baking pan. Season to taste with salt and pepper and a small amount of balsamic vinegar. Put a small amount of the tomato mushroom mixture onto the cheese portions: do not cover the entire surface. Divide the rest of the mixture and put around cheese slices.

Combine the Vinaigrette ingredients together. Toss part of the vinaigrette with the salad greens, taste and add only enough to lightly coat the greens. Divide the greens amongst the plates, arranging them in a mound next to the cheese. Serve immediately.

This recipe yields 4 servings.

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