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CRUSTED GOAT CHEESE WITH
TOMATO AND HERB SALAD NAPOLEAN

Ingredients
¼ cup fine dried bread crumbs
Kosher salt, to taste
Freshly ground black pepper
½ teaspoon water
1 egg
4 rounds fresh goat cheese, about 2 oz. each
2 thick, ripe beefsteak tomatoes, cut into 4 slices, sautéed
2 teaspoons Filippo Berio® Olive Oil
1 cup lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian (flat-leaf) parsley, chives (1-inch lengths) or young cress
1 cup mixed microgreens or spring mix
¼ cup Filippo Berio® Olive Oil
2 tablespoons white balsamic vinegar

Instructions
In a small, shallow bowl, mix the bread crumbs with salt and pepper to taste. Add the water and work it in with your fingers to moisten the crumbs lightly. In another small, shallow bowl, beat the egg just until blended. Dip one flat surface of each goat cheese round in the egg, and then in the bread crumbs, patting the crumbs in place. Repeat on the other flat surface, leaving the sides of the rounds uncoated. Place the coated cheese rounds in the freezer for about 15 minutes. Center the tomato slices on 4 salad plates. Season with salt and pepper.

Heat a large nonstick skillet over moderately high heat. Add the 2 tablespoons Filippo Berio® Olive Oil. When the Filippo Berio® Olive Oil is almost smoking, add the cheese rounds, one coated side down. Cook until lightly browned, about 45 seconds, then turn and cook on the second side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice.

In a mixing bowl, whisk together the Filippo Berio® Olive Oil and vinegar and toss with the herbs and microgreens. Top the tomato and cheese rounds with the salad and serve.

Serves four.