Herbed Tomato Slices, Feta Cheese, And Pine Nuts - xpost

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* Exported from MasterCook *

 

Herbed Tomato Slices, Feta Cheese, And Pine Nuts

 

Recipe By :Slice of Santa Barbara - Junior League of Santa Barbara

Serving Size : 6 Preparation Time :0:00

Categories : Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 fresh basil leaves -- or 2 teaspoons dried

1/4 cup fresh chives

1/4 cup fresh parsley

2 cloves garlic -- minced (optional)

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup olive oil

1/4 cup tarragon vinegar

4 large beefsteak tomatoes

1/2 cup pine nuts

1/2 red onion

4 ounces feta cheese

 

Have ready a container in which to marinate the tomatoes. Remove the stems from

the basil leaves, stack them, thinly slice into shreds (julienne cut), and place

in the selected container. Using scissors, thinly " snip " the chives into the

container. Coarsely chop the parsley and add to the container. Add the minced

garlic, salt, pepper, olive oil, and tarragon vinegar. Whisk to combine the

ingredients.

 

Thickly slice the tomatoes so that you have three large slices for each person.

Add the tomato slices to the marinade, being sure to coat both sides generously.

Cover tightly and refrigerate for at least 2 hours or up to 2 days.

 

Place pine nuts in a single layer on a cookie sheet. Lightly toast in a 400F

oven until golden. Thinly slice the red onion and separate into rings. Crumble

the feta cheese.

 

Lay three large tomato slices on each of four chilled salad plates. Sprinkle 1/4

of the red onion rings, feta cheese, and pine nuts over each. Spoon the

remaining marinade over each, being sure to include the julienned basil and

serve immediately or chill for up to 30 minutes. Serves 6.

 

Slice of Santa Barbara: California Rivera Cuisine by Junior League of Santa

Barbara; ISBN: 0899510841 (December 1991)

 

Scanned & MC'd by BrendaAdams

 

 

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