2 large tomatoes, cut into thin wedges
2 oz goat cheese
flaky salt, to taste
1/4 tsp chili flakes
1 tbs olive oil
1 tbs mixed herbs (dill, parsley, tarragon, etc.)
1/2 lemon, zest and juice
I. arrange tomatoes onto a plate or platter. season with flaky salt to taste
II. crumble goat cheese on top of tomatoes. season with chili flakes, olive oil, lemon zest and juice and herbs
III. adjust seasoning as needed and serve
Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.
Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.
In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.
