Shelly's Recipe

TOMATO, BASIL AND PORTOBELLO NAPOLEONS

Category: Cold

Dressing
2 tbsp white wine vinegar
1 garlic clove, minced
1/4 tsp Italian Seasoning and salt
1 tbsp Basil Oil or olive oil

Napoleons
2 large tomatoes
1 (6 oz) pkg small portobello mushroom caps (about 6 mushrooms)
1 log (3.5-4 oz) goat cheese
1/3 cup pine nuts, grated
1/4 cup fresh bread crumbs
1/2 tsp Italian Seasoning
1 tbsp basil oil or olive oil
4 large basil leaves, thinly sliced
Additional Basil Oil (optional)

Preheat oven to 450. For dressing, combine vinegar, garlic, seasoning mix and salt. Slowly add oil, whisking until well blended.

For napoleons, cut each tomato into four 1/2-inch-thick slices. Place tomato slices and mushrooms on a baking pan lined with Parchment Paper. Brush dressing on both sides of vegetables and bake 20-25 minutes, turning once. Remove from oven; cut mushrooms into 1/2-in. slices .

Slice goat cheese evenly into eight rounds; form each slice into a ball. Combine nuts, bread crumbs and seasoning mix in shallow dish. Place each cheese ball into nut mixture. Press gently to flatten; turn to coat both sides. Heat oil in a saute pan over medium heat until hot. Cook goat cheese rounds 30-45 seconds on each side or until coating is light golden brown. Remove from pan.

To assemble each napoleon, layer tomato slice, mushroom slices and basil; repeat layers one time. Top with two goat cheese rounds. Drizzle with additional oil, if desired. Serves 4