Wednesday, March 31, 2010

Oven-roasted tomatoes with goat cheese

I had leftover goat cheese *gasp* and was looking for a fun appetizer to make with it, other than the obvious option of serving it straight out of the package. There's something wonderful about the combination of goat cheese, herbs, and tomato. So I made oven-roasted tomatoes stuffed with goat cheese. People, this is an incredibly easy, fabulous appetizer. You will not have any leftover!

Be sure to use plum tomatoes because they hold up better during the roasting process and are less likely to collapse or turn to mush. You can slow roast the tomatoes at 250 for four hours or at 400 for an hour. I did the latter, while making the main course.

Oven-roasted tomatoes with goat cheese
2 firm plum tomatoes
1 tbsp olive oil
sea salt
freshly ground black pepper
8 fresh basil leaves, chiffonade
2 oz fresh goat cheese

Preheat oven to 400. Line baking sheet with foil. Slice tomatoes in half lengthwise. Remove seeds and juices. Place halves cut side up on baking sheet evenly spaced. Lightly season with salt and pepper. Drizzle with olive oil. Roast in oven for 45 minutes. Remove from oven, cool completely. Spoon goat cheese into each half. Garnish with basil.

Variation: Do not remove inside of tomato. Drizzle olive oil over tomatoes. Scatter thyme sprigs over tomatoes. Roast as above.

1 comment:

  1. I totally forgot about this one. I think I need to make it tonight!!


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