5 ounces goat cheese, or marscapone cheese
1 egg
1/3 cup light cream
1 tablespoon flour
1/2 cup fresh basil, chiffonade
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
2 slices bread, toasted
2 cloves garlic
Combine cheese, egg, cream, and flour mix until smooth.
add basil.
Place toasted bread and peeled garlic in mini-chop or blender.
Place cherry tomatoes in glass baking dish large enough to hold in 1 layer with 1 tablespoon olive oil.
Spread cheese mixture over tomatoes, sprinkle with garlic bread crumbs and drizzle with 1 tablespoon olive oil.
Bake at 425 for 15-18 minutes. Serve warm or room temperature
Enjoy and Bon Appetit! – Chef Diane
* Chiffonade is a fancy word for thin ribbons. Because basil tends to turn black after being cut its the best way to cut it. The first step is to stack your basil leaves into a neat pile. Place the largest leaf on the bottom of the stack and stack them roughly according to size. You will notice the your basil leaves have a natural tendency to curl. it is a good idea to place the leaves so that they are curling upward. This will make them easier to roll.
Once your leaves are all nicely stacked, roll them up like a cigar. Hold the roll tightly so that it does not come undone, but keep your fingers out of the way when cutting. Using a sharp knife, slice the leaves across into thin, evenly sized stips. If your recipe calls for your basil to be sliced chiffonade style, you’re done. You will now have a beautiful pile of fresh basil confetti to sprinkle on top of your dish. You may also see this referred to as a julienne cut or julienned basil leaves.