Alain Labrie, chef at Auberge Hatley in North Hatley, makes this appetizer/salad with goat cheese from the Chesterville cheese maker Fromagerie Tournevent. He uses a special round mold sold at kitchen equipment shops, but a round cookie cutter may be substituted.
2 large, ripe plum tomatoes
1/4 cup honey
1 clove garlic, chopped
1 pinch of cayenne pepper
7 ounces goat cheese, cut in 12 pieces
12 small fresh basil leaves
Coarse salt
2 T chicken stock
2 T sherry vinegar
2 cups lightly packed fresh basil leaves
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
6 cups arugula or mixed salad greens
Remove tomato cores. Plunge in saucepan of boiling water for 15 seconds to loosen skins, transfer to cold water, and peel. Cut tomatoes lengthwise into 4 pieces each. Remove seeds and inner pulp. In a small frying pan, combine tomatoes, honey, garlic, and cayenne pepper. Simmer over low heat for 3 to 5 minutes or until tomatoes are just softened. Drain on paper towels; let cool. Meanwhile, line a round mold, 2 1/4 inches in diameter and 2 inches high with plastic wrap. Place 1 piece of cheese in bottom and spread evenly. Layer with 1 tomato piece and 2 basil leaves. Season lightly with coarse salt. Repeat layers with goat cheese, tomatoes pieces, basil leaves, and salt. Spread top with goat cheese. Carefully remove mold and wrap well. Repeat process to make three more cheese rounds. Refrigerate at least 2 hours or overnight.
Vinaigrette preparation: In a blender or food processor, purée chicken stock, sherry, and 2 cups packed fresh basil leaves. With machine running, pour in olive oil and blend or process until smooth. Season with salt and pepper. To serve, spread 4 salad plates with arugula or mixed salad greens. Cut each cheese round in half lengthwise and arrange in the center of the plates. Drizzle salad and cheese with basil vinaigrette and serve immediately
Tip: Tomato and cheese molds may be made up to 24 hours in advance and refrigerated, covered. Vinaigrette may be made several hours in advance and refrigerated.
A Taste of Québec, 2nd Edition, Copyright © Julia Armstrong, 1990, 2001. Reprinted by permission of Hippocrene Books. For more information visit www.hippocrenebooks.com. To order cookbook call 718-454-2366 or email order@hippocrenebooks.com $16.95 214 pgs. ISBN 0-7818-0902-9