1 pint half & half
1 tablespoon sour cream
¼ lb. goat cheese, room temperature
1½ teaspoons gelatin
1 teaspoon basil, chopped
1 pint balsamic vinegar
5-6 heirloom tomatoes, sliced
Extra virgin olive oil
Salt and pepper
Chopped chives
Baby arugula

Put 1 cup half & half in a bowl and sprinkle gelatin on top. Put remaining half & half in a pot over medium heat. Add goat cheese and a pinch of salt and pepper. Whisk until cheese melts and mixture is hot. Whisk into bowl with gelatin. Add sour cream and basil. Divide into 2-4 oz. ramekins and let chill for at least 5 hours. Put vinegar in a pot and reduce by half. Chill. Turn ramekins onto a plate. Arrange tomatoes around. Sprinkle chives, arugula, salt, and pepper over tomatoes. Drizzle with balsamic vinegar and oil. Enjoy.