Oven-roasted tomatoes & goats’ cheese

Dan Doherty

Dan Doherty

6th September 2016
Dan Doherty

Oven-roasted tomatoes & goats’ cheese

This one is more of a knife and fork job. The juicy tomatoes moisten the bread as you cut into them; kind of like a bruschetta. Makes 2
Preparation time: 5 minutes
Cooking time: 20 minutes


  • 2 ripe plum tomatoes
  • olive oil
  • sea salt flakes and freshly ground
  • black pepper
  • 1 sprig of fresh thyme, leaves
  • picked
  • 50g (1¾oz) semi-hard goats’
  • cheese
  • 2 slices of sourdough bread
  • a few fresh basil leaves, to garnish


Preheat your oven to 180°C fan/400°F/gas mark 6.
Remove the eye of each tomato and slice in half lengthways. Place each
tomato half on a baking tray, cut side up, and drizzle with olive oil.
Season with salt and pepper and sprinkle over the thyme leaves.
Bake for approximately 15 minutes, until nicely roasted and browned
slightly. The tomatoes should be slightly softened.
Take the tomatoes out of the oven and crumble the goats’ cheese over
each one, then pop back in for a further 5 minutes until the cheese
softens and starts to brown. Remove from the oven and leave on the
side while you prepare the toast.
Heat a griddle pan over a medium heat. Drizzle some olive oil on
a plate, and lightly dab each slice of bread in the oil on both sides.
Season with salt and pepper. When the pan is hot, char the bread
on both sides until nicely browned, then transfer to a plate.
Top the toast with the roasted tomatoes, 2 halves per slice. Drizzle
with olive oil and season with a twist of black pepper. If you have
any basil knocking about, tear some on top at the last minute.

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