Baby Tomato And Fresh Goat Cheese Salad

• 4 cups baby tomatoes
• 1 cup (about 8 ounces) fresh goat cheese
• 1 teaspoon chopped chives
• 1 teaspoon chopped basil
• 1 teaspoon chopped oregano
• 1 teaspoon chopped thyme
• 1 cup unseasoned fresh bread crumbs or panko
• Salt and freshly ground pepper
• 1 egg
• 2 tablespoons each hazelnut, walnut, and olive oils, or any combination equal to 6 tablespoons
• 1 tablespoon fresh lemon juice
• 12 sprigs chervil or flat- leaf parsley

1. Preheat the oven to 375 degrees.
2. Cut the tomatoes in half horizontally.
3. Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.

baby tomatoes, fresh goat cheese, chives, basil, oregano, thyme, bread crumbs, salt, egg, hazelnut, lemon juice, chervil

Taken from www.epicurious.com/recipes/food/views/baby-tomato-and-fresh-goat-cheese-salad-51189610 (may not work)