Tomato and Goats Cheese Crumble Recipe
Ingredients
| 1 kg /2 lb 4 oz ripe tomatoes, preferably a mixture, including a punnet of cherry tomatoes | ||
| 200 g/8 oz goat's cheese, firm or soft | ||
| 50 g/2 oz pine nuts | ||
| 100 g/4 oz fresh white breadcrumbs | ||
| 50 g/2 oz vegetarian Parmesan-style cheese, freshly grated | ||
Directions
1. Heat oven to 190C/170C fan/gas 5. Chop tomatoes, keeping the cherry ones whole. Heat a little oil in a pan, add the chopped tomatoes, season, then cook for 10 mins until softened, stirring occasionally. Remove from the heat, stir in the cherry tomatoes.
2. Spoon half the tomatoes into a 1 litre ovenproof dish and crumble half the goat's cheese on top. Repeat.
3. Heat 3 tbsp oil in a frying pan, then lightly fry the pine nuts and breadcrumbs. Remove from the heat and stir in half the Parmesan-style cheese. Scatter over the tomatoes, then top with the remaining cheese. Bake for 20-25 mins until golden.
2. Spoon half the tomatoes into a 1 litre ovenproof dish and crumble half the goat's cheese on top. Repeat.
3. Heat 3 tbsp oil in a frying pan, then lightly fry the pine nuts and breadcrumbs. Remove from the heat and stir in half the Parmesan-style cheese. Scatter over the tomatoes, then top with the remaining cheese. Bake for 20-25 mins until golden.
Chef
