Lemon Goat Cheese Caprese with Fennel Pollen

This recipe by Chef Alex Iverson originally appeared on The Hungry Goddess.

3Fresh Campari tomatoes
1 ½ ounce Lemon Goat Cheese
3 leaves Fresh basil
1 tablespoonPollen Ranch Fennel Pollen
1 teaspoonPollen Ranch Fennel Pollen Fleur de Sel
1 tablespoonOlive oil

 

Cut tomatoes in half.

Separate goat cheese into -ounce portions and roll in fennel pollen.

Assemble tomatoes with basil and rolled goat cheese.

Drizzle with olive oil and sprinkle fleur de sel on top.

Serves 3.


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