Harvest Recipes

#WVHarvest2017


This dish was a discovery made by Alba de Lancellotti five years ago during a culinary trip to the South of France with her dear friend, Pedro.  They stumbled across this mainstay of the region at a charming country-side outside of Biarritz near Hôtel du Palais.  This is an easy crowd-pleaser using simple but fresh ingredients sure to delight your senses and warm your heart. 
Learn more about de Lancellotti
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TUSCAN TOMATO & GOAT CHEESE SKILLET

Ingredients

  • 3-4 medium to small vine-ripened tomatoes
  • 3 tablespoons olive oil divided
  • 2 tablespoons kosher salt plus more for seasoning
  • One 8 oz. log of soft goat cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Tuscan herbs
  • Pinch black pepper

Instructions

  1. Arrange a rack in the top third of the oven and heat to 350°F.
  2. Slice tomatoes across on the bottom and cut the cheese into sections. Set the cheese aside.
  3. Place the tomatoes (vine-in) in an ovenproof 12-inch skillet. Drizzle with 2 tablespoons of olive oil and sprinkle with a big pinch of salt and pepper.
  4. Place in the oven to bake for 15 minutes.
  5. Remove the skillet from the oven and add the log of goat cheese in sections surrounding the tomatoes. Drizzle the 2 tablespoons of balsamic vinegar and the remaining 1 tablespoon of oil. Sprinkle with the 2 tablespoons of Tuscan herbs, and add another pinch of salt and pepper.
  6. Return the skillet to the oven and bake uncovered until the cheese is melted and the edges are golden-brown, about 15 minutes more. Serve immediately with your favorite crusty bread.