Roasted tomatoes with goat's curd
20 min
for 4 people
NZ Herald
Ingredients
| 1 to drizzle | Olive oil |
| 4 | Vine-ripened tomatoes (Main) |
| 1 to taste | Salt & freshly ground pepper |
| 200 g | Blue goat's cheese |
| 1 to drizzle | Lemon-infused olive oil |
| 1 to serve | Red wine vinegar |
| 1 | Flat bread, toasted |
Directions
- Preheat oven to 200C. Place the tomatoes on a baking tray, drizzle with oil and sprinkle with salt and pepper.
- Cook for 10-15 minutes or until tender.
- Divide the goat's curd between plates and top with a tomato.
- Drizzle with the lemon-flavoured oil and vinegar and serve with flatbread as a starter.