Tomatoes with Baked Cheeses
Source of Recipe
?
List of Ingredients
Serves 6.
1 (5-oz.) pkg. Boursin cheese with pepper
Part-skim ricotta cheese
2 egg whites
5 tbls. olive oil
1 tbl. balsamic vinegar
1/2 tsp. salt or to taste
Black pepper, to taste
3 medium tomatoes, halved and thickly sliced
30 oil-cured black olives
1. Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2-inch loaf pan. Place the Boursin in a large measuring cup and add enough ricotta to make 2 cups.
2. Put cheeses in a medium bowl and beat in egg whites. Scrape the mixture into the loaf pan and smooth the top.
3. Drizzle with 2 tablespoons of olive oil. Bake for 40 minutes, until mixture puffs slightly and is firm to the touch. Remove from oven and cool on a rack.
4. When room temperature, loosen around edges with a knife and turn baked cheeses out onto a deep dish. Pour any pan juices over the top.
5. Meanwhile, make vinaigrette by whisking the remaining 3 tablespoons of olive oil with the balsamic vinegar, salt and pepper.
6. To serve, put several slices of tomato on six salad plates. Sprinkle each with 5 olives and a drizzle of the vinaigrette.
7. Cut baked cheeses into six portions and place on tomatoes. Top with a grind or two of black pepper.Recipe
|
|
member logon
