Corn and goat cheese salad

4 servings

Ingredients

Quantity Ingredient
4 Tomatoes
1 Shallot; minced fine
4 ounces Goat cheese
1 Ear sweet corn; raw
4 ounces Cherry tomatoes; (red,
. orange & yellow if
. available) plus extra
. for garnish
1 teaspoon Thyme leaves; plus extra
. for garnish
Salt & pepper to taste

Directions

Cut the tops off the tomatoes and reserve. Scoop out the seeds and central fleshy part of the tomato. (A melon baller works well for this task.) Set aside.

Place the shallot and the goat cheese in a small bowl. Cut the kernals off the corn and add to the shallot and goat cheese mixture.

Remove the stems and dice the cherry tomatoes. Add to the bowl along with the thyme leaves. Mix gently with a fork. Season with salt and pepper.

Fill the tomatoes with the goat cheese mixture, mounding the excess gently on top. Cap with the tomato tops and serve, garnished, if desired, with additional halved cherry tomatoes and thyme sprigs.

NOTE: If orange tomatoes are unavailable, substitute peeled carrot hat has been diced.

Nutritional Information per serving: 124 calories, 7g fat, 25mg cholesterol, 467mg sodium

** Dallas Morning News - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

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