Roasted Tomatoes with Fresh Goat Cheese and Parmesan
A super simple side dish where the tomato takes center stage.
- Prep time: 10 minutes
- Cook time: 20 minutes
Sometimes, it takes almost nothing to transform an ordinary vegetable into a little gem. Here, tomatoes go into the oven with a melty topping of goat cheese, parmesan, and basil. The result? Slow-roasted tomatoes, lightly caramelized, that pair perfectly with grilled meat or a simple green salad.
Ingredients
-
tomatoes
-
goat cheese
-
parmesan
-
basil
-
olive oil
-
salt and pepper
Recipe steps
Preheat the oven
Set your oven to 230°C (450°F).
Prepare the cheese topping
In a small bowl, mix the fresh goat cheese, grated parmesan, and chopped basil until you get a smooth mixture.
Prepare the tomatoes
Cut the tomatoes in half widthwise. Place them cut-side up in an oven-safe dish. Drizzle each half with a little olive oil and season with salt and pepper.
Top and bake
Divide the cheese mixture evenly over each tomato half. Bake for about 20 minutes, until the tomatoes are tender and the top is lightly golden.
Serve
Enjoy hot straight from the oven or let them cool to room temperature, as you prefer.
Tips and variations
- No fresh goat cheese? Ricotta or brousse work just as well for an equally creamy result.
- For extra crunch, add some pine nuts or crushed hazelnuts on top before baking.
- In summer, use ripe tomatoes from the garden or farmers market: the difference is spectacular.
Anti-waste tips
Save the juices released by the tomatoes during cooking!
You can use them to:
- Make a flavorful vinaigrette
- Add to a pasta sauce
- Pour over garlic-rubbed toasted bread for a quick bruschetta
