Fresh Tomato and Goat Cheese Strata with Herb Oil

By Michinthekitch

Ingredients

• GOAT CHEESE FILLING
• 8 oz goat cheese, at room temperature
• 1/4 cup heavy cream
• Pinch of salt and freshly ground black pepper
• 1 cup walnut pieces
• 3 ripe tomatoes, cored and sliced 1/2 to 3/4 thick
• HERB OIL
• 3/4 cup fresh mint leaves
• 3/4 cup fresh basil leaves
• 1 cup olive oil
• Pinch of salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

TO MAKE FILLING
Combine the goat cheese and cream in a medium bowl and beat together using an electric mixer until light and fluffy.

Season with salt and pepper.

TO MAKE HERB OIL
Combine the herbs in a food processor and pulse a few times to shop them. With the machine running, add the oil in a slow stream and process until very smooth with visible flecks of the herbs remaining. Season with salt and pepper and combine, then transfer the oil to a small bowl, cover with plastic wrap and set aside.

Toast the walnuts in a a small, dry skillet over medium heat until they begin to darken slightly and are fragrant. Alternatively, you can toast them on a rimmed baking sheet in a 350 degree oven for about 10 minutes. Transfer the nuts to a cutting board to cool slightly, then chop them coarsely.

TOMATOES
Place the tomato slices on a serving plates and top each with a spoonful of the goat cheese mixture. Top each with a second tomato slice and another spoonful of the rest of the goat cheese filling. Drizzle the strata with some of the herb oil, and sprinkle with walnuts.

NOTE
Leftover oil can be stored in a covered container in the refrigerator. It will remain flavorful for a day or two. Use it to drizzle on grilled fish and veggies, on pasta, and in salad dressing for extra herbal punch.