Tomato Aspic Salad
Tomato Aspic Salad with Garlic & Herb Chevre Cheese2017-10-27T11:05:05-04:00

Tomato Aspic Salad with Garlic & Herb Chevre Cheese

Presented by Youell’s Oyster House


  • 1 large red tomato, small diced
  • 1 large yellow tomato, small diced
  • Pinch of salt and pepper
  • 1 clove garlic, chopped fine
  • 2 oz. unflavored gelatin
  • 12 oz. roasted garlic and herb goat cheese, crumbled
  • 8 leaves fresh basil, diced thinly
  • Fresh greens for serving
  • Balsamic vinaigrette (homemade or commercially prepared)
  • Basil for garnish


Place the diced tomatoes in separate bowls and season each with salt, pepper and a bit of the chopped garlic. Dissolve the gelatin in 4 tablespoons of cold water and let stand until solid. When solid, place in a microwave and heat for 15 seconds until liquefied. Pour half over the red tomato and the remainder over the yellow tomato. Using 4 standard ring molds, divide each tomato into four portions. Place a layer of red tomato mixture into the molds, then top each with 3 ounces of goat cheese. Next, add a layer of diced basil and garlic, then top with the yellow tomato mixture. Refrigerate the ring molds for 30 minutes. When firm, slip off the ring and serve on a bed of fresh greens (your choice). Finish with a drizzle of balsamic vinaigrette and top with fresh basil.

(Serves 4)

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As seen in the Winter/Spring 2015 Issue

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