So far, Barbara is batting 1,000 in our kitchen. Here is another inspiration from STIR:
This dish was soooo amazing (like, bread soppin’, spoon lickin’ amazing) and literally took me only 30 minutes from the time I started, until it landed on the table. AJ and I enjoyed this as our dinner last night but I would also serve this as an app for company or on a holiday buffet spread. The recipe calls for everyday ingredients that, when prepared simply, result in an impressive WOW factor! *I was actually going to wait until next summer when tomatoes are back in season before making this, but I eyed some beautiful greenhouse tomatoes yesterday that smelled like the vine so I thought, “Heck, let’s go!”
For the Goat Cheese Pomodoro~
6-8 medium tomatoes, peeled (if you find them attached to the vine, leave it- it’s cool looking)
8-10 oz cheese (I had about 8 oz of goat left over from a party- but use whatever mix you have kickin’ around ie this is a great use for left over nubs from a holiday cheese plate)
2 Tbs heavy cream (only if you are using hard cheese to loosen up the mix when you place it in the oven)
1 pinch each of sea salt, fresh cracked pepper and granulated sugar
1 Tbs good olive oil
For the Olive Tapenade~
1 cup olives (I used tasty, pitted kalamata olives from the antipasto bar at the grocery store)
1/4 cup olive oil
Focaccia or Ciabatta, sliced very thin
For the Arugula~
2 handfuls baby arugula
2 Tbs good olive oil
1 Tbs balsamic
Pinch Sea Salt, Cracked Pepper
- Preheat oven to 325
- Bring a medium pot of salted water to a bowl and prepare a bowl of ice water. To peel the tomatoes, score an X on the bottom of each tomato with a pairing knife and place in the boiling water for 30 seconds. Remove promptly with a strainer and plunge into the ice water bath. The tomato skin should pucker and slide off easily with a pairing knife. Save the tomato skins! (You can fry them in olive oil and use them as garnish with a little sea salt- C’mon…it takes 2 minutes *tops* and they become impressive little chips!
- Place peeled tomatoes on cookie sheet and sprinkle with sea salt, cracked pepper, a pinch of granulated sugar and drizzle with olive oil. Bake for 10 minutes.
- Meanwhile, crumble cheese in an 8″ gratin dish and set aside.
- Place Olives and Oil in a Cuisine Art and puree for 1 minute or until smooth. (What you don’t use tonight will keep well for over a month in the fridge in an air tight container covered with a thin layer of olive oil.)
- Fry the tomato skins in a small pan with 2 Tbs olive oil and garnish with sea salt. Let drain on a paper towel before serving. Save the left over oil.
- Pull the tomatoes from the oven and gently lay them in the bed of cheese. Drizzle with the left over olive oil from the tomato skins (about 1-2Tbs) and sprinkle with a little extra salt and pepper. Place back in the oven for 10+ minutes.
- Meanwhile, toast the thin slices of focaccia, spread with olive tapenade, garnish with fried tomato skins and plate.
- Toss freshly washed and spun Arugula with olive oil and balsamic and plate- the fried tomato skin looks really pretty on the green arugula- can you tell that I really want you to experience fried tomato skins!
- Pull the Goat Cheese Pomodora from the oven, plate and serve- make sure you include spoons! The tomatoes cut smoothly with your spoon and the juice is amazing.