Because who doesn’t love a caprese salad? The Farmer’s Market I go to on Thursdays always has two lovely ladies selling homemade goat cheese, and because they were next to a booth filled with organic heirloom tomatoes, I immediately wanted to eat the two together. Sign from the foodie Gods perhaps? Yup.
Ok, you don’t need to be a genius to figure out that subbing Mozzarella for a delicious soft and creamy goat cheese might be a fabulous idea. But honestly, I had never tried any sort of spin off the Caprese classic and I was pretty excited to get home and whip this little dish together. I LOVED it. Sometimes thick slabs of Mozzarella is just too much cheese for my lactose intolerant self, and sprinkles of goat cheese seemed to feel a little less guilty anyway.
It was a little messy and a little less pretty (hence the not so pretty picture), but I think it’s the taste that counts.
- 2 medium or large Heirloom tomatoes
- 1 package of your favorite goat cheese
- 1 bunch of fresh basil leaves
- Balsamic vinegar
- Rinse the basil and pat dry
- Slice the Heirloom tomatoes into medium-thick slices
- Place one slice of tomato on a plate. Top with a basil leaf and a teaspoon or so of crumbled goat cheese.
- Repeat until your stack is as high as you’d like
- Drizzle with balsamic vinegar
