Tomato Montrachet

Date Added: May 9, 2010 Fusion Gluten Free
Back to Search

Prep Time

8 mins

Cook Time

5 mins

Ready In

13 mins



*to adjust serving size click on "serving box".


Warm Vine Ripened Tomato layered with Goat Cheese and Basil Pesto. Served warm with a delicious Tomato Vinaigrette. This appetizer looks great and taste great. Very simple to prepare and is an elegant looking starter for any dinner party.


  • 2  Each Tomatoes, sliced into thirds
  • 1
  • 4  Ounce(s) Weight Goat Cheese, cut into 4 slices, room temp.
  • 2
  • 2  Fluid ounce(s) Basil Pesto
  • 3
  • 1  To Taste Salt and Pepper
  • 4
  •  As Needed Tomato Vinaigrette
  • 5


    1. Spoon the basil pesto on the top of the bottom and middle slice of tomato
    2. Place the goat cheese slices on top of the pesto then season with salt and pepper
    3. Reassemble tomato into its original form
    4. Place tomato on sizzle plate or sheet pan and set aside
    5. When all components are ready warm up the assembled tomatoes and get ready to plate up
    6. Heat the tomatoes for 5 minutes, place a good amount of tomato vinaigrette on the bottom of the plate or bowl
    7. Place warm tomato in center and garnish with basil pesto to accent the tomato vinaigrette
    8. Served and enjoy

    Tomato Vinaigrette


  • 2 Table Spoon(s) Olive oil
  • 3 Table Spoon(s) Shallots, chopped
  • 3/4 Cup(s) Basil Leaves, lightly packed
  • 3/4 Cup(s) White Balsamic VInegar
  • To Taste Salt and Pepper
  • Directions

    1. In a small sauce pot, heat olive oil
    2. Add shallots, sweat out until soft
    3. Add the White Balsamic vinegar and reduce by half
    4. Add the plum tomatoes and season with salt and pepper
    5. Let cook out for 25 minutes
    6. Taste and adjust with salt, pepper or vinegar if needed

To add a comment you must have to login or sign up.