Servings: six as a starter
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this two nights in a row. The first night I used beefsteak tomatoes from the store and a light dressing of the chile oil. It was okay. The second night I used salad tomatoes from our garden and a heavier dose of the chile oil. Way better the second night. This definitely relies on tasty tomatoes but a generous amount of the oil on everything is also critical to make it taste like much. I will make again when I have more tomatoes from the garden
I had a little difficulty finding Drunken Goat cheese where I live (rural Ontario) but it was well worth it. Wonderful!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?