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Heirloom Tomato Salad with Goat Cheese Panna Cotta

From Our Kitchen


1 pint half & half
1 Tbsp. sour cream
¼ lb. goat cheese, room temperature
1½ tsp. gelatin
1 tsp. 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.

Serves 4-8