Giada’s Summery Tomato Recipes

You’ve already seen how Love and Olive Oil‘s Lindsay Landis saves the best of summer’s tomato bounty for later, but if you’re looking for a couple of creative ways to make the most of these summer fruits now, then watch this TODAY Show segment with Giada De Laurentiis as she walks you through a simple Tomato and Goat Cheese Strata with Herb Oil and shows you how to grill the perfect Beefsteak for your burger. Added bonus? She even gives a quick tomato tutorial!


Fresh Tomato and Goat Cheese Strata with Herb Oil

Image and recipe courtesy of Giada De Laurentiis
4 to 6 servings

Ingredients

Goat Cheese Filling
8 oz. goat cheese, at room temperature
1/4 c. cream
Salt and freshly ground black pepper

Herb Oil
3/4 c. fresh mint
3/4 c. fresh basil
1 c. olive oil
Pinch of salt and freshly ground black pepper
3 large tomatoes
1 c. toasted walnuts, chopped

Instructions

Goat Cheese Filling
Combine the goat cheese and cream in a medium bowl. Using an electric mixer, beat the mixture until light and fluffy. Season with the salt and pepper. Set aside.

Herb Oil
Place the mint and basil in a food processor. Pulse until the herbs are roughly chopped. With the machine running, add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.

To serve: Using a serrated knife, cut the tomatoes into 1/2 to 3/4-inch slices. Place half of the tomato slices on salad plates. Top each tomato with a spoonful of the goat cheese filling. Place the remaining tomato slices on top. Spoon the remaining goat cheese filling on top of the tomato slices. Drizzle each strata with the Herb Oil and sprinkle with chopped walnuts.