Okay, I have not yet taken a photo of this appetizer. I promise that I will as soon as possible, but I made this on a whim for a cookout and just didn’t get the chance. So, you will have to visualize this for the time being. You’re not going to layer these tomatoes in slices. You’re going to literally put the tomatoes back together after you cut them and dress them with goat cheese, pistachios and balsamic drizzle.
These are not only very easy to make, but also seriously addictive, I warn you. A friend of mine made these and told me that their guests ate so many of these appetizers that they never got to the main event.
6 vine-ripened tomatoes
1 cup pistachios, roughly chopped
8 oz goat cheese
2 tbsp Tuscan Seasoning (McCormick’s makes a great product)
8 large fresh basil leaves, trimmed and cut in strips
The first thing you want to do is slice off a bit of the bottom of each tomato so that they will stand up without rolling on their sides. Set aside.
Take the goat cheese out of the fridge and remove it from its packaging. Allow it to sit for about an hour until it comes to room temperature and becomes soft. Once it has reached that point, blend in the Tuscan seasoning. There’s no need to add salt. The Tuscan seasoning incorporates enough salt.
Slice each tomato into three layers, leaving the stems on the top piece. Spread goat cheese on the bottom layer, add pistachios, a few pieces of fresh basil, and some balsamic drizzle. Do the same with the second layer and put it on top of the bottom layer. Put the top piece on and put a toothpick through the top to hold it all together. Repeat for all tomatoes.
Just before serving, apply some balsamic drizzle on top of the entire batch. If you have any chopped pistachios left over, just distribute them around the edge of the plate. This is great served with crusty Italian bread and a nice glass of red wine.