Slow-roasted tomatoes with goats’ milk cheese

A beautiful starter or light lunch.

Serves: 4


8 tomatoes
olive oil, to drizzle
100g soft goats’ milk cheese, sliced into 8 discs
wild rocket
balsamic vinaigrette
honey-roasted almonds, to scatter


Pre-heat the oven to 100ºC. Score the bottoms of 8 tomatoes. Place on a baking tray, season and drizzle with olive oil. Bake for 8 minutes, or until the tomatoes have collapsed. Pan-fry the raw almonds until golden. Drizzle with honey and cook to caramelise. Season with salt, turn onto a greased surface, cool and chop roughly. Top the tomatoes with a slice of soft goats’ milk cheese. Place in the oven for 5 minutes at 200˚C. Arrange on top of wild rocket, drizzle with balsamic vinaigrette and scatter with honey-roasted almonds.

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