Tomato and Peach Salad with Whipped Goat Cheese
A refreshing 15-minute tomato and peach salad. Juicy heirloom tomatoes and sweet peaches served over a creamy bed of whipped goat cheese.
Ingredients
- 3 large heirloom tomatoes sliced
- 3 large fresh peaches sliced
- 4 oz goat cheese log, softened
- 2 tbsp heavy cream
- 1/4 cup fresh basil torn
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- flaky sea salt and black pepper to taste
Instructions
- In a food processor or a medium mixing bowl using an electric hand mixer, combine the log of goat cheese and the heavy cream. Blend on high speed for about 1 to 2 minutes until completely smooth and spreadable. Season with a tiny pinch of salt to taste, and set aside.
- Wash and dry the heirloom tomatoes and fresh peaches. Using a very sharp knife, slice them into wedges, ensuring they are roughly the same size so you can get a little bit of everything in a single bite.
- Take a large, shallow serving platter or a wide bowl. Use the back of a large spoon to swoop and spread the whipped goat cheese evenly across the bottom.
- Arrange the sliced tomatoes and peaches over the bed of whipped goat cheese. Try to overlap them slightly, alternating colors and shapes.
- Drizzle your extra virgin olive oil all over the top of the fruit and cheese. Follow with a zigzag drizzle of the thick balsamic glaze.
- Sprinkle the entire platter with flaky sea salt and freshly cracked black pepper. Finish the dish by scattering the freshly torn basil leaves all over the top. Serve immediately and enjoy.
