The Best Tomato, Basil, and Portabella Napoleons |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a great recipe from a friend of mine. Ingredients:
2 tablespoons white wine vinegar |
1 garlic clove, pressed |
1/4 teaspoon italian seasoning mix |
1/4 teaspoon salt |
1 tablespoon basil oil or 1 tablespoon olive oil |
2 large tomatoes |
1 (6 ounce) package small portabella mushroom caps (about 6 mushrooms) |
1 (3 1/2-4 ounce) log goat cheese |
1/3 cup pine nuts, grated |
1/4 cup fresh breadcrumb |
1/2 teaspoon italian seasoning mix |
1 tablespoon basil oil |
4 large basil leaves, thinly sliced |
additional basil oil (optional) |
Directions:
1. Preheat oven to 450°F.
2. For dressing, combine vinegar, garlic, seasoning mix and salt in a small bowl.
3. Slowly add oil, whisking until well blended.
4. For napoleons, cut each tomato into four 1/2-inch-thick (1-cm) slices.
5. Place tomato slices and mushrooms on a large bar pan lined with parchment paper.
6. Brush dressing on both sides of vegetables using a basting brush.
7. Bake 20-25 minutes, turning once.
8. Remove from oven; cut mushrooms into 1/2-in. (1 cm) slices.
9. Slice goat cheese evenly into eight rounds; form each slice into a ball.
10. Combine nuts, bread crumbs and seasoning mix in shallow dish.
11. Place each cheese ball into nut mixture.
12. Press gently to flatten; turn to coat both sides.
13. Heat oil in pan.
14. Sauté Pan over medium heat until hot.
15. Cook goat cheese rounds 30-45 seconds on each side or until coating is light golden brown.
16. Remove from pan.
17. To assemble each napoleon, layer tomato slice, mushroom slices and basil.
18. Repeat layers one time.
19. Top with two goat cheese rounds.
20. Drizzle with additional oil, if desired.
21. Cook’s Tips: Goat cheese by nature is rather crumbly and tacky. Coatings tend to fall off easily if the cheese is simply sliced into rounds. Forming goat cheese slices into balls and pressing them into the pine nut mixture softens the cheese enough to let the coating adhere.
22. To thinly slice basil, stack the leaves and roll them into a tight cylinder. Using a knife, slice the roll crosswise into thin strips. This technique is called chiffonade (shif-un-NAHD).
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