Fresh Tomato and Goat Cheese Strata with Herb Oil

• 8 ounces goat cheese, at room temperature
• 1/4 cup heavy cream
• Pinch of salt and freshly ground black pepper
• 1 cup walnut pieces
• 3 ripe tomatoes, cored and sliced 1/2 to 3/4 inch thick
• 3/4 cup fresh mint leaves
• 3/4 cup fresh basil leaves
• 1 cup olive oil
• Pinch of salt and freshly ground black pepper

1. Combine the goat cheese and cream in a medium bowl and beat together using an electric mixer until light and fluffy.
2. Season with salt and pepper.
3. Combine the herbs in a food processor and pulse a few times to chop them.
4. With the machine running, add the oil in a slow stream and process until very smooth with visible flecks of the herbs remaining.
5. Season with salt and pepper and combine, then transfer the oil to a small bowl, cover with plastic wrap, and set aside.
6. Toast the walnuts in a small, dry skillet over medium heat until they begin to darken slightly and are fragrant.
7. (You can also toast them on a rimmed baking sheet in a 350F oven for about 10 minutes.)
8. Transfer the nuts to a cutting board to cool slightly, then chop them coarsely.
9. Place half the tomato slices on serving plates and top each with a spoonful of the goat cheese mixture.
10. Top each with a second tomato slice and another spoonful of the rest of the goat cheese filling.
11. Drizzle the strata with some of the herb oil, and sprinkle with the walnuts.

goat cheese, heavy cream, salt, walnut pieces, tomatoes, fresh mint, fresh basil, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/fresh-tomato-and-goat-cheese-strata-with-herb-oil-375425 (may not work)