1 Serve
15 Mins
In a small bowl, combine the goat cheese with the fresh herbs until well incorporated.
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Vitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
360 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
471 mg / 1,250 mgPotassium
617 mg / 4,700 mgSodium
1629 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
23 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Using a sharp knife on a cutting board, slice the tomato into four thick, even rounds.
Sprinkle each tomato round lightly with salt, then spread the prepared goat cheese mixture onto the top of each slice.
Stack the tomato rounds to reassemble the tomato and drizzle the entire stack with balsamic vinegar before serving.
59
g7
g30
g
