This is an early signature dish of my colleague Jonathan Waxman, who has been at the center of the contemporary American food scene since the early 1970s, when he worked at Chez Panisse in Berkeley and at Michael's in Los Angeles. Waxman now presides over Barbuto—he's "the bearded one"—in the far west Greenwich Village, where all- American inclinations meet simple Italian cooking, frequently in the wood- burning oven. Jonathan's cooking has always been defined by its clarity; there are times when I wonder how he has managed to make something as simple as a roasted chicken or a plate of beets seem so special. Top-quality ingredients in season and vigilant preparations are the answers—what I strive for in my own cooking. This dish is a classic example of the early wave of what was known as the New American Cooking—a movement, if not a revolution, now forty years old and counting. It also demonstrates that a new, even trendy, dish can endure and become a classic—if it has integrity. Nevertheless, you can improvise here. Change the herbs according to what you've got, and the oils for the dressing.
Ingredients
serves 4
Step 1
Preheat the oven to 375 degrees.
Step 2
Cut the tomatoes in half horizontally.
Step 3
Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.
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Reviews (4)
Back to TopI loved this dish. I gave it 3 forks instead of 4 forks because I wound up adding avocado and hazelnuts for texture. Otherwise it was great. My hubby went back for seconds.
tracypie5
San Francisco
1/21/2014
We really enjoyed this. I've made several salads with herbed, fried goat cheese, and this ranks as one of the best. Instead of cherry tomatoes, I used a mix of homegrown grape and slicer tomatoes plus herbs from my garden. I didn't measure the herbs, but I suspect I doubled them. Very flavorful, but still delicate. I can't wait to have it again.
smithjm
West Lafayette, IN
10/12/2013
I prepared the recipe as directed and used fresh herbs. Shaping the goat cheese into cakes, dipping them into egg and bread crumbs and baking them did nothing to enhance the flavor of the goat cheese. They just tasted like a warm glob of goat cheese.
shop7731
Pittsburgh
10/9/2013
Really enjoyed the flavors in this recipe. Simple and easy. Baked the cheese in the oven with the last 2 minutes broiling for colour.
canfret
AB, Canada
10/5/2013
