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Baked Tomatoes and Goats Cheese
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5 from 12 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetiser/ Nibble
Cuisine: Italian
Keyword: baked goats cheese, baked salami, baked tomato, baked tomato and goats cheese, italian platter, warm italian platter
Servings: 4
Author: Jane Saunders

Ingredients

  • 2 Tomatoes
  • 2 tbsp Olive oil
  • 6 Cherry tomatoes
  • 120 g/ 6oz Goats cheese (with rind)
  • 75g 3 oz Salami
  • 12 Black olives
  • 1 tbsp 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