Oven-roasted tomatoes & goats’ cheese

Dan Doherty

Dan Doherty

6th September 2016

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

Ingredients

  • 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

Method

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you