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🍽️ Tomato Salad with Gratinated Goat Cheese

341 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 fresh garlic clove
• 1 tsp capers
• 1 anchovy in oil
• 2 tbsp balsamic vinegar
• salt
• pepper
• 8 tbsp olive oil
• 2 tbsp black olives (pitted)
• 120 g goat cheese log
• 8 tsp whole wheat breadcrumbs
• 1 kg ripe tomatoes
• 1 bunch basil

Instructions

1. 1. Peel the shallot and the garlic clove.
2. 2. Dice the shallot and garlic very finely.
3. 3. Bring water to a boil in a small pot.
4. 4. Add the diced pieces to the boiling water for about 30 seconds.
5. 5. Pour the diced pieces onto a sieve.
6. 6. Rinse the diced pieces with cold water and let them drain.
7. 7. Finely chop the capers and the anchovy.
8. 8. Whisk the balsamic vinegar in a bowl with salt and pepper.
9. 9. Add the shallots, garlic, capers, and anchovy to the vinegar mixture.
10. 10. Stir in half of the olive oil until well combined.
11. 11. Halve the olives as desired.
12. 12. Add the olives to the vinaigrette.
13. 13. Slice the goat cheese into 8 slices.
14. 14. Line a baking tray with baking paper.
15. 15. Place the goat cheese slices on the baking tray.
16. 16. Mix the breadcrumbs in a small bowl with the remaining olive oil.
17. 17. Distribute the breadcrumb mixture evenly over the goat cheese pieces.
18. 18. Preheat the oven to 200 °C (Fan: 180 °C; Gas: Level 3).
19. 19. Place the baking tray on the middle rack.
20. 20. Bake the cheese for 10 minutes in the preheated oven.
21. 21. Wash the tomatoes under running water.
22. 22. Remove the core from the tomatoes.
23. 23. Slice the tomatoes.
24. 24. Arrange the tomato slices on a large platter.
25. 25. Distribute the vinaigrette evenly over the tomatoes.
26. 26. Remove the goat cheese from the oven when the breadcrumbs are golden brown.
27. 27. Let the cheese cool for 1 minute.
28. 28. Place the goat cheese on the tomatoes.
29. 29. Sprinkle the salad with fresh bush basil.

Nutrition per serving

• kcal: 341
• Protein: 8 g · Fett/Fat: 27 g · Carbs: 17 g