Herbed Goat Cheese and Tomato Caprese Stacks with Balsamic Agave Drizzle
There is something about food presentation that changes everything about a meal. For some reason, when it looks prettier, it seems to taste better overall. Of course there are exceptions, but for the most part, this seems to be the rule. I have the same rule with a bottle of wine. If the bottle looks pretty, I'm probably going to try it (as long as it is a vintage I am into). I guess you could label me as a food and drink snob lol.
This recipe busts right through the rule.
You could literally pile it all on a plate and it wouldn't matter how it was presented. Yup...it's that good.
But for the sake of fun, and pictures, I have decided to make it look pretty for you, so you too can make it look pretty at home.
At least for the 30 seconds before it is devoured.
What you'll need:
6 medium sized tomatoes (sometimes you can get them in a pack and are labeled as tasting sweet...these are the best!)
4 oz herbed goat cheese, log formed
1/2 cup balsamic vinegar
1/2 cup agave nectar or honey
Storage container for sauce and stacks
To make sauce, combine vinegar and agave nectar in a small saucepan. Bring to a boil for about 5 min. Place in a container and let cool completely.
Slice tomatoes into 4 even pieces, leaving top intact with stem. Top with small sliver of goat cheese on each tomato.
Stack tomato slices on top of one another, arranging so that the goat cheese packed in between slices. Top with stemmed piece.
Drizzled with balsamic glaze.
If you were able to keep yourself from inhaling this freshly made tempting tomato stack, you can store it in plastic containers. I recommend not putting the glaze on until right before it is served. These will stay fresh for about up to 4 days in the refrigerator. Occasionally the juice from the tomato will settle in the bottom of the container if you decide to store them instead of making them fresh, but this does not affect the flavor at all (just the presentation). I am a huge fan of traditional tomato caprese, but the mozzarella gets me every time. Oddly enough, when I created this recipe, I actually thought it tasted BETTER than the mozzarella version and you don't have to use fresh basil to get the herb flavor because it is incorporated into the cheese. Plus, who can resist anything drizzled with balsamic agave vinaigrette? Yum!! Time to eat...:)