Tomato season really livens up the menu and when I am serving a 🍅 Tomato & Burrata Salad there is always left over tomato ends that aren’t good looking enough it make the dish. I will cut out the core and chop the tomatoes and mix in red onion, basil and put one a mixture of goat and feta cheese over a Crostini and serve as guests arrive.
Ingredients
- 12 ounces of yellow and red cherry tomatoes, cut in half
- 1/2 cup red onion, finely chopped
- 1 cup basil, finely chopped and 2 tablespoons for the cheese mix
- 1/4 cup olive oil plus 3 tablespoons, separated
- 2 tablespoons sherry wine vinegar
- 4 ounces of goat cheese at room temperature
- 4 ounces of cream cheese at room temperature
- 8 ounces of feta cheese at room temperature
- Juice of two lemons
- Kosher salt and freshly ground black pepper
- Crostini that you can either bake or toast on the grille
Making It
- Take the chopped tomatoes and lightly slat them with about a teaspoon of salt, mix around and put in a colander so the juice drains for an hour
- Mix the tomatoes with the red onion, basil, 1/4 cup of the. olive oil, sherry and let the flavors blend, then salt and pepper to taste, you might not need any salt
- Make the Crostini and let cool
- In a food processor fitted with a steal blade put in the three cheeses, 2 tablespoons of olive oil, 2 tablespoons of basil, lemon juice and pulse until thoroughly combine
- Spread the Cheese mix on the crostini and top with the tomato mix then serve
Pingback: Christmas Hors-d’oeuvres – Cooking Conveniently and with Purpose #LPBcooks
Pingback: Helene Cooper’s Birthday Menu – Cooking Conveniently and with Purpose #LPBcooks