Spring is in full bloom here in beautiful Santa Barbara, and with it comes a whole new crop of seasonal ingredients to inspire my dishes. I love incorporating all the colors and vibrant flavors of the warmer seasons into my food! This Heirloom Tomato and Goat Cheese Mousse Napoleon makes for a stunning presentation but couldn't be easier to prepare- no cooking required! It's the perfect thing to serve as the first course at a dinner party.
This dish was partly inspired by the wild mint scattered throughout my garden...it's actually starting to take over a bit but I don't mind, I'll just keep finding new ways to put it on the plate! Making herb-infused oil is a clever way to use up an abundance of herbs, and it also adds brightness and bold flavor to any dish. Try adding the leftovers to a homemade salad dressing and drizzle it over meat, fish, vegetables or pasta! And here's another tip: the goat cheese mousse has several uses as well. It makes various cameos in my catering menus and is absolutely wonderful piped onto little puff pastry tarts with a bit of jam or over fresh figs drizzled with honey.
What other uses can you think of for the herb infused olive oil and goat cheese mousse? I'd love to hear your suggestions!
adapted from Giada De Laurentiis
Serves 4
Ingredients
3 heirloom tomatoes, sliced 3/4 in thick
8 oz goat cheese, room temperature
1/4 cup heavy cream
1/4 cup mint leaves
1/4 cup basil
1/2 cup olive oil
1/4 cup hazelnuts salt & freshly ground pepper
Instructions
1. Toast hazelnuts on a foil lined baking sheet at 350 degrees for about 10 minutes. Rub between a dish towel to remove skins and set aside to cool. Chop hazelnuts coarsley when cooled.
2. Add the mint and basil to a food processor and pulse a few times. Gradually add olive oil in a slow stream with the machine running. Season with salt and pepper and set aside.
3. Combine goat cheese and heavy cream in a medium bowl and beat with an electric mixer until light and fluffy. Season with salt and pepper and set aside.
4. To assemble, place half the tomato slices on serving plates and top each with a spoonful of the goat cheese mousse. Layer with another tomato slice and another spoonful of mousse. Drizzle with herb oil and scatter hazelnuts around the plates.
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