Wednesday, September 8, 2010

Tomato, Basil, and Goat Cheese Gelatin Salad

A few weeks ago my friend Kelly emailed (or facebooked?) me a link to a recipe by Barbara DeGroot at Modern Comfort Food, a fun twist to the caprese salad. Kelly said she thought of me when she saw it, which I took as a really nice compliment because it looked way better than any gelatinized or aspic'd dish I ever made.

I think we both also enjoyed the blog post that came with it, mainly the matter-of-fact allegiance to jello and the low-key Eff U to all the gelatin bullies out there. At last, an online ally, na na na boo boo!

And today, I made it! The Tomato, Basil, and Goat Cheese Gelatin Salad!

Actually, yesterday I made it and today I ate it.

The cross-section

I really appreciated some of the tips Barbara provided (you can use the freezer for establishing layers. And you can mold in paper cups, how easy!) and also adding the easy balsamic/olive oil dressing on the side, it really made this mold seem like a bonafide salad. Victory!

But I think we liked it best on a cracker.

It was so tasty with our garden tomatoes and garden basil. Mmmmm. Thanks for the tip, Kelly!


Anonymous said...

Wow - even blephorplastied - swollen - black and blue eyes -can see the yummy beauty of your creation - double wow. Good food - good photos - good you -

Chrissi said...

I love this time of year - when you break out the jellied/aspic'd foods! That salad is gorgeous!

Kelly said...

Yay! I'm so glad you liked it! We loved it as well over crackers!!!! Whenever I see a recipe for gelatin or aspic, I think of you since you love it so much! You got me hooked too!

Joan said...

I still can't bring myself to do aspic. Maybe it's the tomatoes.

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