Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….

tomatoes and peaches with WHIPPED GOAT CHEESE

Serves: 4 to 6 | Prep: 10 Minutes

INGREDIENTS

2 tablespoons extra-virgin olive oil

1 tablespoon fig or sherry vinegar

1 tablespoon whole-grain mustard

1 lemon zested, juiced

Kosher salt and black pepper

1 small shallot, thinly sliced

4 ounces soft goat cheese

8 tablespoons heavy cream

2 or 3 large heirloom tomatoes, cut into wedges

2 or 3 medium peaches, cut into wedges

1 packed cup of fresh basil and mint, whole leaves

TECHNIQUE

Place the soft goat cheese into a medium sized mixing bowl, add the heavy cream and lemon zest and whip just until fluffy, season with salt and pepper accordingly and set aside.

In a large mixing bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season with salt and pepper, fold in the shallot and set aside.

Spread the whipped goat cheese on a plate or serving platter, smearing it evenly using the back of a spoon. Add the tomato wedges, peach wedges to the dressing and toss to coat. Season to taste with salt and pepper. Land the tomatoes and peaches on the whipped goat cheese, then top with basil and mint before serving.