For entertaining I usually prefer dishes that can be made ahead of time, but I make an exception for this one. It does need to be assembled at the last minute; but when you want something particularly beautiful to start a small dinner party, it’s worth the extra effort. The flavor of mint really shines through and the colors are stunning together, especially if you use a mix of heirloom tomato varieties.

　　

Ingredients

4 to 6 servings

　　

Goat Cheese Filling

8 ounces goat cheese, at room temperature

　　1/4 cup heavy cream

　　Pinch of salt and freshly ground black pepper

　　1 cup walnut pieces

　　3 ripe tomatoes, cored and sliced 1/2 to 3/4 inch thick

　　

Herb Oil

3/4 cup fresh mint leaves

　　3/4 cup fresh basil leaves

　　1 cup olive oil

　　Pinch of salt and freshly ground black pepper

　　

To Make the Filling

Step 1

Combine the goat cheese and cream in a medium bowl and beat together using an electric mixer until light and fluffy. Season with salt and pepper.

　　

To Make the Herb Oil

Step 2

Combine the herbs in a food processor and pulse a few times to chop them. With the machine running, add the oil in a slow stream and process until very smooth with visible flecks of the herbs remaining. Season with salt and pepper and combine, then transfer the oil to a small bowl, cover with plastic wrap, and set aside.

　　

Step 3

Toast the walnuts in a small, dry skillet over medium heat until they begin to darken slightly and are fragrant. (You can also toast them on a rimmed baking sheet in a 350°F oven for about 10 minutes.) Transfer the nuts to a cutting board to cool slightly, then chop them coarsely.

　　

Step 4

Place half the tomato slices on serving plates and top each with a spoonful of the goat cheese mixture. Top each with a second tomato slice and another spoonful of the rest of the goat cheese filling. Drizzle the strata with some of the herb oil, and sprinkle with the walnuts.

　　Cooks' Note

　　Leftover oil can be stored in a covered container in the refrigerator; it will remain flavorful for a day or two. Use it to drizzle on grilled fish and vegetables, on pasta, and in salad dressings for an extra herbal punch.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.