Photo: Coastal Living
Makes 4 servings

Rich, salty goat cheese is the perfect foil for Rosso Bruno tomatoes. For appetizer servings, make half as many goat cheese rounds and use one on each salad.

How to Make It

Step 1

Combine vinegar, walnut oil, mustard, shallot, and 2 tablespoons olive oil; set vinaigrette aside. Combine egg and water in a shallow bowl. Combine walnuts and breadcrumbs in a shallow dish. Cut goat cheese into 12, 1/4-inch rounds. Dip in egg mixture, and dredge in walnut mixture. Freeze 30 minutes.

Step 2

Sauté goat cheese rounds, in batches, in remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat 1 minute on each side or until golden brown.

Step 3

Arrange tomatoes and goat cheese on top of arugula. Drizzle with vinaigrette.

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Ratings & Reviews

PinkRenee's Review

July 19, 2011
My husband and I loved this recipe. I also added thinly sliced red onions (what can I say...I'm an onion addict) and it added another layer of flavor that worked well. Definately something we will make often.

jcooks123's Review

July 17, 2010
Absolutely delicious. Didn't matter what type of tomatoes though. I used a mix of red and yellow heirloom tomatoes I got at the farmer's market.