Recipe - Roasted Tomato And Goat Cheese Salad

2 lg Beefsteak tomatoes; (about
12 ounce each)
Salt and freshly ground
black pepper; to
Aste
One half cup Extravirgin olive oil
3 tablespoon Balsamic vinegar
2 tablespoon Each chopped fresh thyme,
sage,
Oregano, and basil
12 ounce Montrachet goat cheese
2 cup Mixed salad greens

Preheat the oven to 300 degrees F. Halve and seed the tomatoes and season
with salt and pepper. Lay the tomatoes on a baking rack set over a cookie
sheet in oven for 20 minutes, or until the skins slip off easily.
Meanwhile, combine the oil, vinegar, and chopped herbs. Remove the tomatoes
from the oven, slip off their skins, and brush the tomato halves lightly
with this vinaigrette. Return the tomatoes to the oven to roast 1 hour
more.

Meanwhile, slice the Montrachet log into 12 equalsize disks. Brush each
disk with the vinaigrette. Remove the tomatoes from the oven and divide
them among 4 salad plates, alternating slices of goat cheese and roasted
tomato halves.

Toss the greens with the remaining vinaigrette and place One half cup alongside
each serving of tomatoes and cheese.

Yield: 4 servings
Recipe By : COOKING LIVE SHOW #CL8727

Posted to MCRecipe Digest V1 #235

Date: Sat, 5 Oct 1996 15:58:31 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net