Tomato Goat Cheese Tartare
No matter how focused and determined you are, you tend to overindulge at social events and casual outings. Nibbles, sweet treats and alcohol are in constant supply and you suddenly lose the battle. On the spot, you “go with the flow” instead of “claiming your game”. You postpone your efforts and you regret the splurges.
Here is one of my favourite appetizers so you enjoy the party, respect your digestive system and honour your eating commitments when you socialize.
I wish this recipe will make you stand for your eating choices & flourish! If you want more of those, download my FREE Healthy Appetizers Ebook with many more international delicious recipes.
Treat yourself, raise the curiosity of your friends and enjoy!
• 8 tomatoes
• 200 g goat fetta* (or 1 Haas avocado or 100 g smoked trout)
• 15 pitted green olives
• 1 bunch of basilic
• 3 tbsp olive oil
• 1 pinch cayenne pepper
• Some Murray River salt
• Some Cracked pepper
1- Rinse tomatoes and immerse them in boiling water for a few seconds. When the skin comes off, drain them, cool them under cold water and peel them.
Cut the tomatoes in 2, seed them and cut into very small cubes. Put aside in a hollow dish.
2- Cut goat cheese/smoked trout/avocado into small cubes. Cut the olives in 4 and reserve. Wash, dry and remove basil leaves. Keep some leaves for
decoration and chisel the rest.
3- Add goat cheese/smoked trout/avocado, olives, basil and Cayenne pepper to the tomatoes. Sprinkle with olive oil, salt and pepper. Mix delicately your
4- Assemble each verrine: Spread the tomato tartare in 6 glasses and decorate with basil leaves. Refrigerate your tartare before serving.
* For a dairy-free version omit the goat cheese and replace it with smoked trout or cubbed avocado