Baked Tomato with Goats Cheese
Entertaining should never be a chore. When time is short try pulling together a simple appetiser platter of Baked Tomato and Goats Cheese with salami and olives. Serve with fresh bread to mop up the juices and follow on with an equally simple pasta dish for main.
Servings: 4
Ingredients
- 2 Tomatoes
- 2 tablespoon Olive oil
- 6 Cherry tomatoes
- 120 g/ 6oz Goats cheese (with rind)
- 75g 3 oz Salami
- 12 Black olives
- 1 tablespoon Green pesto
Instructions
- Heat oven to 180C/ 350F/ GM4 and line a lipped baking tin with baking parchment
- Slice the large tomatoes into 6 rounds and cut each cherry tomato in half
- Toss in the olive oil and season with salt then bake for 20 minutes
- Meanwhile, slice the goats cheese into 3mm rounds
- When the tomatoes have cooked, lay the goats cheese into the tin, lifting a few slices of tomatoes, to tuck the cheese partway underneath. Brush lightly with oil from the pan and season with pepper. bake for 10 minutes
- Slice the salami into 2mm rounds and when the cheese has cooked for 10 minutes, dot the meat around the tin in a similar fashion
- Scatter the olives over the top and bake for 5 minutes
- When cooked drizzle with pesto and serve immediately with crusty bread to mop up the juices