Sandwich of Cornbread, Goat Cheese, and Slow-Roasted Tomatoes

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Click To Enlarge Photo: Scott Phillips

Recipe by Carole Peck
April 1999
from issue #20

Sandwich of Cornbread, Goat Cheese, and Slow-Roasted Tomatoes

4 servings

8 slices of cornbread
2 bunches baby arugula, washed and dried
1 lb. goat cheese, sliced into 8 rounds
Freshly ground black pepper
16 halves slow-roasted tomatoes
Aged balsamic vinegar
Extra-virgin olive oil

Place a slice of cornbread on a plate, cover with an eighth of the arugula, a slice of goat cheese, a twist of black pepper, and two tomato halves. Finish with a sprinkle of balsamic vinegar and olive oil.


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