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Baked Tomato and Goat Cheese

Close up top image of cooked cherry tomatoes, sliced basil, creamy chunks of goat cheese, sliced pepperoncini, and garlic in a bowl.
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EatSimpleFood.com

Use this baked tomato and goat cheese recipe on pasta, crackers, crostini, bruschetta, tartines (open face sandwich).

Ingredients

  • 2 1/2 cups (~10 oz) cherry tomatoes, quartered
  • 4 medium pepperoncini, sliced (Use less if you are sensitive to heat)
  • 1 1/2 Tbsp capers, drained
  • 1 Tbsp garlic, minced & sautéed
  • 2 Tbsp e.v. olive oil
  • 1.5 oz (~ 1/3 cup) chèvre (goat cheese), crumbled
  • 3 Tbsp Parmesan cheese, grated
  • pinch black pepper
  • 1/4 cup fresh basil, chiffonade (sliced)

Instructions

  • Preheat oven to 400F.
  • Mix all the ingredient in a bowl or baking dish
  • Bake at 400F uncovered ~25-30 minutes or until you can see that the dish is hot and boiling.  Turn on the broiler for a couple minutes (watching carefully, you don't want it to burn!) if you want the top to brown.
  • You can use this as a dip, on crostini, or toss it with some pasta.  
  • Add salt to taste.  Bursting with summer's flavor.  Eat slow and enjoy the moment.  Beckie

Notes

  • Use your favorite ingredients in this goat cheese pasta bake.  Try kalamata olives, feta cheese, oregano, heart of palms, artichoke hearts, fresh or pickled peppers, etc...

Find it online: https://eatsimplefood.com/baked-cherry-tomato/