Steph’s tomato, spinach, and goat cheese stacks

Take a big juicy tomato and slice it up.
Place some baby spinach leaves on top of the tomatoes.
Top off with the fried goat cheese and drizzle with some balsamic vinegar and extra virgin olive oil, crack some fresh pepper on top for good measure.

To make the cheese
Slice a log of goat cheese into medallions, dunk into a bowl with a beaten egg white, then dunk into a bowl with whole wheat bread crumbs/salt/pepper. Dip back into the egg white and then back into the breadcrumbs. Place in a frying pan with a spray of olive oil. Cook one side until browned, flip and brown the other side.

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