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If you can't find what you're looking for, contact us at
info@kissthecookonline.com or 519-850-5477 or come in to the store for
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551 Richmond Street
London Ontario
Store Hours
Mon., Tues., Wed, Fri., Sat..: 10:00 AM - 5:30 PM
Thu.: 10:00 AM - 6:30 PM
Sun.: 12:00 PM - 5:00 PM
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 | Neil Baxter
Executive Chef, Rundles Restaurant, Stratford.
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Tomato and Goat Cheese with Basil
Chef:
Neil Baxter
Ingredients:
6 vine ripe tomatoes 1 cup of small seedlings 12 basil leaves, coarsely chopped 1 cup fresh goat cheese rolled into a 2-inch circle using cling film Salt and freshly ground black pepperOther ingredients ? cup chipotle vinaigrette, recipe below 1 bunch watercress, stems removed 1 ripe avocado 3 tablespoons basil oil.
Instructions:
Serves 6
Preparing the tomatoes
Pre-heat a grill. Remove the core from the tomatoes and cut each end so that the tomato is even at both ends. Slice the tomato into ?-inch slices and lay in a shallow tray, season lightly with salt and freshly ground black pepper; pour enough of the vinaigrette over the tomatoes to lightly coat the slices. Place the tomatoes on a hot area of the grill and quickly cook for 10 seconds on one side then turn the slices over and cook for a further 10 seconds only. Place the tomato slices back into the shallow tray with the vinaigrette.
Assembling the towers
Lay one slice of tomato on a tray and cover with one slice of goat cheese, sprinkle with a little basil and some seedlings, drizzle with a little chipotle vinaigrette. Repeat with a second layer. Repeat with the remaining tomatoes until you have 6 tomato towers.
To serve
Place one tomato tower just off center on each serving plate. Dress the watercress and the remaining seedlings with a little vinaigrette and place to one side of the tomato. Peel the avocado and slice thinly, arrange over the watercress mixture. Drizzle some chipotle vinaigrette and some basil oil around the plate. Grind some fresh black pepper over the tower and serve.
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