Contributed by CarrieAnn Frese
With all this winter weather in Maryland, it makes one yearn for warmth and springtime. As you wait for spring to arrive, try a light and tasty snack that is sure to put you in a sunny mood. Try the Tomato Goat Cheese Napoleons recipe from JLA’s A Thyme to Entertain cookbook.
Tomato Goat Cheese Napoleon (serves 4)
A Thyme to Entertain, p.19
- 4 small to medium tomatoes
- 4 ounces goat cheese or feta cheese
- 1 (8-ounce) jar basil pesto
- 4 (5-inch) sprigs of woody-stemmed rosemary
- 1 (8-ounce) bottle balsamic vinaigrette
- Mixed salad greens or baby spinach leaves (optional)
Core the top of the tomatoes. Cut each tomato horizontally into four even slices, keeping the slices in order of top to bottom. Drain the slices of excess liquid on paper towels. Arrange the goat cheese evenly over the three bottom slices of each tomato. Top the goat cheese evenly with the pesto. Reassemble each tomato and secure with the rosemary sprigs speared through the center of the tomatoes. Chill, covered, in the refrigerator.
To serve, place the tomatoes on a bed of mixed salad greens and drizzle with the balsamic vinaigrette.
Note: The napoleons, as a side dish, pair well with beef and lamb. This recipe can easily be doubled or tripled. You can use homemade pesto and homemade balsamic vinaigrette, if desired. For a beautiful presentation, use different colored tomatoes and mix the color slices when stacking.