Tuesday, September 10, 2013

Heirloom Tomato Salad with Tapenade Toasts and Goat Cheese





Tapenade
2 cups pitted Kalamata olives, finely chopped 
2 tablespoons capers, finely chopped
1⁄4 cup almonds. Lightly toasted and finely chopped
1 clove garlic, peeled and finely chopped

1 teaspoon grated orange zest 
1⁄3 cup extra virgin olive oil Freshly ground pepper
*4 ounces Goat cheese (for garnish)


Combine Ingredients (except goat cheese) in a bowl. The tapenade can be made 24 hours before serving.


Vinaigrette
1 shallot, finely diced
1/3 cup red wine vinegar

1⁄2 cup extra virgin olive oil 
Salt & Pepper to taste

Macerate the shallot in the vinegar and a pinch of salt for ten minutes. Stir in the oil and season with salt and pepper. The vinaigrette can be made up to 8 hours in advance.


Toast
Prepare 16 toasts by thinly slicing a baguette on the bias. Brush with olive oil. Toast at 350 degrees for 7 minutes. The toasts can be made 8 hours in advance.


Salad
pint basket assorted cherry tomatoes
2 pounds heirloom tomatoes, different colors and sizes 
1⁄2 cup herbs (a mix of basil, tarragon, parsley, dill), chopped arugula, about 6 cups 



Cut the cherry tomatoes in half. Core the larger tomatoes and cut them into wedges. Wash and dry herbs and arugula. Place tomatoes, herbs and arugula in a large bowl. 


To Serve:

Spread the goat cheese on the toasted bread, followed by a  spoon of tapenade

Toss the tomatoes, herbs and arugula with vinaigrette. Place the salad on a platter. arrange the toasts around the rim of the platter.