Late summer is when juicy, ripe tomatoes really shine, and their bright acidity and sweetness makes them an ideal pairing for just about any cheese.
What makes more sense that pairing an Italian tomato with Italian cheese? There are so many directions that you can go in to make bella figura: A bowl of fresh ricotta drizzled with olive oil and fresh herbs; a hunk of Parmigiano Reggiano to chip at; a luscious burrata with a sprinkle of olive oil and black pepper; a wedge of Gorgonzola–any or all served with an accompanying bowl of these heavenly mini san marzano tomatoes. With a little prep, you could skewer the mini tomatoes with cherry-sized balls of mozzarella, for your guests’ ease and delight. 
Cabernet Estate Reserve™ & Sheep’s Milk Cheese
When I think of Provence, the southern region of France from where this petite round tomato hails, I think of goat’s milk cheese. For this reason I suggest a fresh goat’s milk cheese–called chevre–or a semi-aged one, such as French bucheron, a goat’s milk brie, or Bannon, for these visually cheerful fruits. This coupling makes gustatory sense, too, as the lemony brightness of the cheese is nicely complemented by the intense sweetness of the cherry tomatoes. For something special, select a goat’s milk cheese mixed or rubbed with Provencal herbs, such as lavender, rosemary, or thyme.
Variety is key. Just as Maverick Mix® is an appealing assortment of colors, flavors, shapes and sizes, so too should your cheese platter. Mix it up with different milk types (cow, sheep, goat, water buffalo); textures (soft; creamy; firm; hard); and styles (fresh–chevre or mozzarella; bloomy rind–think brie; stinky, Cheddar; alpine–Gruyere is an example; blue; etc.). Simply arrange them on a plate and place a bowl of Maverick Mix® in the center.
The pairings can be more deliberate than just putting out a mix of cheeses and tomatoes. Select the perfect cheese for a specific Village Farms tomato, just as people pour a particular wine to complement a singular cheese. Rarely are there wrong combinations for a pairing, but there are certainly more successful ones.
1. Pair like with like. For example, a sweet tomato with a cheese with sweet notes, such as an aged Gouda 2. Pair contrasting flavors, like a salty cheese with a sweet tomato, (think pretzels with chocolate) 3. Pair geographical partners, like a tomato of southern Italian origins with a cheese from that region
As long as its good and ripe, you can use just about any type of fresh tomato to make Caprese salad. Heirloom tomatoes make a really gorgeous salad, but any slicing tomato is delicious here. If you use smaller tomatoes, like cherry or grape tomatoes, just halve em. Julienne the basil and cut the mozzarella into bite-size cubes or look for bocconcini (mozzarella pearls) at the grocery store to use instead. Itll become more of a toss-together salad rather than one you lay out on a serving platter, but its just as yummy!
I love Caprese Salad so much it actually hurts. I love it as a main dish salad, I love it as a side dish with beef, I love it as an appetizer before a meal, I love it as a mid-afternoon snack. Caprese is truly a magical and perfect combination of flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, basil, and some kind of drizzle of either olive oil or balsamic… or both.
Now is the time to splurge for the fresh stuff. Using one of those squared off blocks of hard mozzarella cheese isnt going to have the same effect here; you need a ball of soft, spongey fresh mozzarella cheese. For tasty option to use in place of fresh mozzarella, you could always use burrata. They have similar flavors but burrata has a deliciously creamy center.
Again, I burned my first batch and had to do it again. This is my second batch, which I stuck in the fridge to cool since I was chasing daylight and was so hungry for Caprese I couldn’t see straight. Since it’s cool, it looks a little thick…but it wound up being the perfect consistency.
Total loveliness. Now, you’ll notice that on the moist/wet mozzarella, the balsamic reduction starts to seep and run (a watercolor effect)–but on the basil leaves and platter, it remains more of a semi-solid glaze. So if you’re artistic (and I’m not) you can create designs on the sides of your platter to really up the presentation factor.
The 3 Cheese Grilled Cheese That Launched My Food Career
FAQ
Is it good to eat tomatoes and cheese?
Why do tomatoes and cheese go so well together?
Why does cheese taste good with tomato?
What should not be eaten with cheese?
Can you put cheese on Tomatoes?
Another options is to have a different cheese on each tomato slice. You can also use some modest-sized, thick slices or chunks of sharp cheddar cheese as your cheese topper. You can also consider a sliced tomato with cottage cheese as a topper. Just ensure you don’t broil that one.
Is it harmful to eat tomatoes with cottage cheese everyday for lunch during tomato season?
You can eat tomatoes with cottage cheese every day, although it is important to choose a low fat o fat-free cheese. Also, it is essential to vary the vegetables you consume every. Maybe you can add lettuce or arugula to the dish.
What cheese goes well with tomatoes?
Knowing what cheese goes well with tomatoes is important for a flavorful combination. Some will do well cold but others are only good if broiled or hot. For example, tomatoes and cottage cheese do well in a hot Lasagna casserole. But, as a sliced tomato with a cottage cheese topper, it won’t be good if it’s broiled.
Are sliced tomatoes with cheese a good side dish?
Sliced tomatoes with cheese is fast and easy side dish. You’re enhancing a simple fresh side dish into a creamy and flavorful salad replacement. So, keep reading for a lot of variations and to learn what cheeses are good as a topping. This is part of our Salad Sides Recipes Category. A unique change for a quick sliced tomatoes recipe.