Lemon Goat Cheese Caprese with Fennel Pollen
This recipe by Chef Alex Iverson originally appeared on The Hungry Goddess.
|3||Fresh Campari tomatoes|
|1 ½ ounce ||Lemon Goat Cheese|
|3 leaves ||Fresh basil|
|1 tablespoon||Pollen Ranch Fennel Pollen|
|1 teaspoon||Pollen Ranch Fennel Pollen Fleur de Sel|
|1 tablespoon||Olive oil|
Cut tomatoes in half.
Separate goat cheese into ½-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.