Heirloom Tomatoes With Goat Cheese I Made It

Heirloom Tomatoes with Goat Cheese

chuckieb 10 years ago
Heirloom Tomatoes With Panko Crusted Goat Cheese
Let me first say two things....a) I believe this is one of the very first recipes I bookmarked on GR. When I saw it I thought how beautiful the plate was and I knew I had to make it one day and b) I HAD A BLAST MAKING THIS RECIPE!
It started over a month ago. Tomatoes are now at their peak, so I went in search of Black Lava Sea Salt. Had a devil of a time finding it but finally did this past week. It's so cool. Black salt...who knew? :)
And then....I re-read the recipe and realized that it called for a log of rind on Goat Cheese. I'm not an experienced Goat Cheese buyer, and any I had purchased thus far did not have a rind on it. I sent Luisa a message and asked her what kind she used and she replied "Bergeron". So I went to a nice little cheese store in town and asked if they carried Bergeron but they didn't. Intrigued by my request they ask what I was doing with it and when I explained they suggested two....one from Quebec called "Caprium" and one from France called "Picodon". Just knowing I was going to love this recipe I bought both so I could try it a couple of times and compare the two cheeses.
The recipe looks simple, and it's easy to put together....and it's one of those wonderful recipes where each single ingredient plays off the other ingredients and ends up with the utmost satisfaction of flavours in your mouth. It is amazing.
I didn't have any Heirloom tomatoes on hand (I'm going to pick some up at the Market tomorrow) :) but I did use fresh ones from my garden. I reduced the balsamic vinegar and it turned out lovely and I even got a chance to try out a new little bottle used for decorating plates with the balsamic reduction. It has a plastic interchangeable tip on the top, exactly like icing bag tips. This was my very, very first time using it so my balsamic drops don't look as expert as Luisa's, but I will keep practicing.
I loved the addition of the basil and garlic powder in the panko crumbs and the goat cheese coins turned out wonderfully. Golden brown and with a satisfying crunch to them. Warm and cheesy inside. :)
This was a special recipe and one I'll totally make over and over again. A bow to Luisa. It was wonderful! Thank you!
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Good4U 10 years ago said:

All I can say is BRAVO! What a wonderful review Janet:) The pic looks just absolutely marvelous and delicious!

Luisa's posts always get my attention with her lovely, unique touch, and added flair to each one. I had this bookmarked as well and I will try to track down the cheese or something similar to it, and I know where I can order the Black Lava Sea Salt. Once again, excellent job Janet, and yes Luisa definitely deserves quite a few bows:)

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NPMarie 10 years ago said:

Beautiful picture Janet! It looks amazing:)

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frankieanne 10 years ago said:

Wow, you went above and beyond especially as the recipe says you can sub the goat cheese for mozzarella. That is such a beautiful looking plate of food. Can't wait to see more of your little bottle practicing. :)

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mommyluvs2cook 10 years ago said:

Omg that's so pretty! I love that you can use mozzarella too! I am so picky about my goat cheese that I only like certain brands, and of course they are the very expensive one's. Gosh I wish we still had tomatoes growing (too HOOOTTTT) :(

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keni 10 years ago said:

That's so pretty and sounds yummy AND it was a fun review! :) :)

I have the black salt... but never had rind on goat cheese, either.

And, our tomatoes are done, too :( poor lil buggers hehehe

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mrpiggy 10 years ago said:

Wow, Chuckie. What a great pic

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chuckieb 10 years ago said:

Thanks everyone! I honestly had so much fun making this and it was so worth it. I picked up some neat yellowy/orange and some greeny coloured heirloom tomatoes at the Market this morning. Am having company for dinner Wednesday so will make this again then.

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luisascatering 10 years ago said:

WOW!!! I'm just now seeing this and I'm feeling the love!!! I just can't put into words how happy it makes me to share what I do with others so they can enjoy too - this is what is so wonderful about having this website.

Trust me, my balsamic drops were not expert in anyway, I just let it drip wherever it landed! Please take another picture and post with your colored tomatoes! Thank you for this wonderful review :-)

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