with Roasted Tomatoes

Yield: 6 servings

Ingredients

• 1/2 cup heavy cream, cold
• 3 ounces crumbled chèvre, softened
• Salt and freshly ground pepper
• 2 teaspoons lemon juice
• 2 egg whites, stiffly beaten
• 9 roma tomatoes, peeled and halved
• 2 tablespoons olive oil
• 1 teaspoon herbs de Provence
• 6 cooked artichoke bottoms
• Parsley Vinaigrette (recipe follows)

Instructions

1. Beat the cream in a cold bowl until thick. Fold in the chèvre a bit at a time. Season with salt, pepper, and lemon juice. Gently fold in the beaten egg whites.

2. Line a colander with muslin and spoon in the mousse. Set on a tray in the refrigerator for 1 to 2 hours to set.

3. Meanwhile preheat the oven to 375 F.

4. Place the tomatoes on a baking tray. Lightly coat with olive oil and season with salt, pepper and herbs. Bake 20 minutes and then transfer to a heated broiler. Cook until just beginning to blacken. Remove from oven and set aside.

5. To serve, place 1 artichoke bottom in the center of each of the 6 plates. Arrange 3 tomato pieces evenly around the artichoke. Place a scoop of the chèvre mousse on top of each artichoke bottom.

Parsley Vinaigrette

• 15 parsley sprigs, stemmed
• 1 tablespoons sherry vinegar
• 4 tablespoons water
• Salt and freshly ground pepper

Bring a small pot of salted water to a boil and blanch the parsley for 1 minute. Transfer the parsley to a blender, add the vinegar, oil, and water and purée. Season with salt and pepper to taste.

Other Vegetable & Side Dish Recipes

Artichokes Stuffed with Peas
Caramelized Onions
Checkerboard of Roasted Peppers
Fried Tomatoes and Onions
Green and White Crudité Platter
Patatine
Roasted Tomatoes
Tomatoes Provencal