Green tomatoes aren't just a favorite veggie among southerners. We're fortunate to have a handful of local growers on the Central Coast and available at farmer's markets including our own backyard of Cambria, California.
Robin Proffitt, our head cheesemaker, loves to cook and experiment in the kitchen. More so, he loves to find new, creative ways to showcase Stepladder Creamery cheeses in his cooking.
This recipe for grilled green tomato salad features our goat's milk triple crème, Big Sur. The tart and acidic flavors from the green tomatoes compliment the lactic, creaminess of the cheese. It's the perfect springtime salad!
Ingredients (serves 4)
- 1-2 Green Tomatoes, cut into ¼” thick slices
- 1 Big Sur, cut into 8 equal sized half rounds
- 8 Baguette Crostinis, cut ¼” thickness
- 2 Cloves of Garlic, cut in half
- 2 Tbsp Fresh Parsley, finely chopped
- 1 Shallot, finely minced
- Extra Virgin Olive Oil
- 1 Tbsp Champagne Vinegar
- 1 tsp Dijon Mustard
- 4 cups of Arugula, washed
- Salt and Fresh Cracked Black Pepper
Never cooked with green tomatoes before? This article is a good read to learn more about green tomatoes, their back story and best ways to eat them!
- Heat your grill to 325-375F, medium on propane grills. If you don’t have a grill you can use a pan on your stove over medium to medium high heat.
- Brush your crostinis and cut tomatoes with olive oil. Sprinkle salt and pepper on both sides of the tomato slices.
- Place the crostinis and tomatoes onto your grill.
- Grill the bread until lightly charred on both sides, about 1-2 minutes per side. Immediately rub the cut side of the garlic on the freshly grilled crostinis once they come off the grill.
- Grill the tomatoes until there are nice char marks on the outside and tender on the inside, about 2-3 minutes per side. Cut into half circles.
- In a bowl whisk together the champagne vinegar, Dijon mustard, minced shallot, and 1 Tbsp of chopped parsley. Continue whisking as you drizzle in 3 Tbsp of Olive Oil adding salt and pepper to taste. Mix the arugula with the dressing in a bowl.
- Plate your salad by placing 1 cup of the arugula salad down in the center of the plate. Arrange two crostinis over the arugula and place two slices of green tomato and one half round of Big Sur on each crostini. Drizzle a little extra olive oil over everything, sprinkle the remaining parsley, and a few grinds of fresh black pepper.
About Big Sur
Big Sur is a small format bloomy rind, ash coated, triple crème mixed cow and goat milk cheese named for the iconic coastline where we are located. The paste is smooth, lactic, light and stays firm as the cheese matures. The balance of farmstead goat milk and local cow milk provides a bit of goaty brightness without being overwhelming.
The vegetable ash adds a visual distinction from our Ragged Point and also helps maintain the rind pH. Big Sur is available from Spring to Winter. Buy online or at a farmer's market throughout California.