Creamy goat cheese makes a great combination with the tartness of tomatoes.
Ingredients:
1/3 cup goat cheese (chevre)
2 TB fresh-made basil pesto
4 medium tomatoes
2 tsp extra virgin olive oil
sea salt, to taste
ground pepper, to taste
1 TB minced fresh basil
How to Prepare:
Preheat oven to 350°F. Mix goat cheese and pesto together in a small bowl; set aside. Cut about 1/4 inch off top of tomato and remove its cap. Drizzle olive oil on tomato. Season with salt and pepper.
Bake tomatoes on baking sheet for about 45 minutes, or until tender. They should not cook so long that they begin to fall apart.
Remove from oven and top with goat cheese mixture. Sprinkle with basil and broil for about 2 minutes, or until cheese begins to turn golden and bubble. Serve immediately.
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