- 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
Oven-roasted tomatoes & goats’ cheese
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
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 Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
