- 4 cups baby tomatoes
- 1 cup (about 8 ounces) fresh goat cheese
- 1 teaspoon chopped chives
- 1 teaspoon chopped basil
- 1 teaspoon chopped oregano
- 1 teaspoon chopped thyme
- 1 cup unseasoned fresh bread crumbs or panko
- Salt and freshly ground pepper
- 1 egg
- 2 tablespoons each hazelnut, walnut, and olive oils, or any combination equal to 6 tablespoons
- 1 tablespoon fresh lemon juice
- 12 sprigs chervil or flat- leaf parsley
- Preheat the oven to 375 degrees.
- Cut the tomatoes in half horizontally.
- 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.