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1
Preheat oven to 450F.
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2
For dressing, combine vinegar, garlic, seasoning mix and salt in a small bowl.
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3
Slowly add oil, whisking until well blended.
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4
For napoleons, cut each tomato into four 1/2-inch-thick (1-cm) slices.
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5
Place tomato slices and mushrooms on a large bar pan lined with parchment paper.
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6
Brush dressing on both sides of vegetables using a basting brush.
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7
Bake 20-25 minutes, turning once.
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8
Remove from oven; cut mushrooms into 1/2-in.
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9
(1 cm) slices.
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10
Slice goat cheese evenly into eight rounds; form each slice into a ball.
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11
Combine nuts, bread crumbs and seasoning mix in shallow dish.
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12
Place each cheese ball into nut mixture.
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13
Press gently to flatten; turn to coat both sides.
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14
Heat oil in pan.
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15
Saute Pan over medium heat until hot.
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16
Cook goat cheese rounds 30-45 seconds on each side or until coating is light golden brown.
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17
Remove from pan.
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18
To assemble each napoleon, layer tomato slice, mushroom slices and basil.
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19
Repeat layers one time.
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20
Top with two goat cheese rounds.
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21
Drizzle with additional oil, if desired.
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22
Cooks Tips: Goat cheese by nature is rather crumbly and tacky.
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23
Coatings tend to fall off easily if the cheese is simply sliced into rounds.
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24
Forming goat cheese slices into balls and pressing them into the pine nut mixture softens the cheese enough to let the coating adhere.
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25
To thinly slice basil, stack the leaves and roll them into a tight cylinder.
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26
Using a knife, slice the roll crosswise into thin strips.
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27
This technique is called chiffonade (shif-un-NAHD).
