Name: Tomini al Pesto (Goat Cheese in Pesto Vinaigrette)
Yield: Serves 8
Ingredients: 8 round slices mild goat cheese, about 2½ to 3 ounces each; ½ teaspoon salt; ¼ teaspoon freshly ground pepper; ¼ cup mild olive oil; 1½ cups Pesto (recipe follows); 3 tablespoons red wine vinegar; ¼ cup fruity olive oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Traditionally pesto is a sauce for pasta, often with Parmesan cheese added. We prefer to leave the cheese out until we know what we are going to do with it. If it is to be used as a sauce for pasta, we will add the cheese to each dish. But if we decide to use the pesto as a sauce for grilled swordfish or tuna, we don’t want any cheese in the puree. In fact, we have found that the pesto keeps infinitely better if the cheese is omitted.

This pesto vinaigrette is excellent for a rice s