Fresh Tomato and Goat Cheese Strata with Herb Oil
For entertaining I usually prefer dishes that can be made ahead of time, but I make an exception for this one. It does need to be assembled at the last minute; but when you want something particularly beautiful to start a small dinner party, it’s worth the extra effort. The flavor of mint really shines through and the colors are stunning together, especially if you use a mix of heirloom tomato varieties.
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 vegetables, on pasta, and in salad dressings for an extra herbal punch.
Recipe information
Yield
4 to 6 servings
Ingredients
Goat Cheese Filling
Herb Oil
Preparation
To Make the Filling
Step 1
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 the Herb Oil
Step 2
Combine the herbs in a food processor and pulse a few times to chop 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.
Step 3
Toast the walnuts in a small, dry skillet over medium heat until they begin to darken slightly and are fragrant. (You can also toast them on a rimmed baking sheet in a 350°F oven for about 10 minutes.) Transfer the nuts to a cutting board to cool slightly, then chop them coarsely.
Step 4
Place half the tomato slices on 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 the walnuts.
