Best 2 Roasted Tomato Goat Cheese Salad Recipes

ROASTED TOMATO AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 300 degrees. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in the 300 degree oven for 20 minutes or until the skins slip off easily. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with olive oil. Return the tomatoes to the oven to roast for an additional hour or until they take on a brilliant, burnished color.
• Meanwhile, slice the Montrachet log into 12 equal-size disks. Dredge each disk of goat cheese with flour then egg then seasoned bread crumbs. Heat a saute pan with 2 tablespoons of olive oil and quickly cook the cheese on both sides. When all the cheese has been cooked in this manner, divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
• Combine the remaining olive oil with the balsamic vinegar, toss the salad greens with the vinaigrette and place some salad alongside each serving of tomatoes and cheese.

ROASTED TOMATO & GOAT CHEESE SALAD

Steps:

• Preheat the oven to 400°F.
• Slice the tomatoes in half, scoop out & discard the seeds.
• Put the tomato shells in a bowl. Add the garlic & 1 tablespoon of the olive oil. Mix gently (you don't want to mash your tomatoes) until the tomatoes & garlic are covered with the oil.
• Put the tomato-garlic mixture on a baking sheet & spread it out into a single layer. Bake until the tomatoes are very tender & starting to brown (~25-30 minutes).
• When the tomatoes are almost finished cooking, mix the remaining 2 tablespoons of oil & the balsamic vinegar with the greens in a large bowl. Top with the crumbled goat cheese, and then with the roasted tomatoes. Let the tomatoes sit on the cheese for a couple of minutes so the cheese starts to soften & melt. Then mix it all up & serve. (Add salt & pepper to taste.).