Confession, I absolutely love an antipasto. The salty brine of the olives, the bite of the manchego cheese, and the creaminess of a French brie. For this gathering, we decided to mix it up, and add a delicious tomato salad and whipped chive goat cheese. This is the perfect addition to a traditional antipasto plate. With the subtle sweetness and seasonal flavors of the heirloom tomatoes and the creaminess of the goat cheese, it effortlessly makes its way onto a crostini and doesn’t look back.
Keep reading for the full recipe after the jump!
Heirloom Tomato Salad with Whipped Chive Goat Cheese
6 servings
Ingredients:
- 1 C organic chives, split and minced
- 1/2 C organic basil, minced
- 4-5 organic heirloom tomatoes
- 3 T extra virgin olive oil
- 1/2 C red onion, sliced into thin rounds
- 4 oz goat cheese
- 8 oz cream cheese
- salt and pepper, to taste
Directions:
Clean veggies and herbs. Rough chop tomatoes and mince the herbs. Place in a bowl with thinly sliced red onion rounds. Drizzle olive oil and add salt and pepper to taste. Set aside.
Meanwhile in a small food processor, add goat cheese, cream cheese, and remaining chives. Salt and pepper to taste. If mixture is struggling to combine, add a bit of olive oil until desired consistency is achieved.
Serve alongside toasted crostini, olives, and a variety of cheeses. Cheers!
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