Roasted goat cheese with oregano and cherry tomatoes
Ingredients
- 4 pcGoat cheese crottin (whole)
- 400 gSolanum lycopersicum esculentum M. (whole)
- 6 tbspExtra virgin olive oil
- 2 tbspOregano (dried)
- 2 tbspHoney
- 2 tspSesame seed
- 2 pinchBlack pepper ground
Method
A cheese that softens and oozes under the heat, surrounded by tomatoes bursting with juice. The scent of dried oregano and warm honey evokes Mediterranean terraces.
- 1
Preheat your oven to 200°C. In an ovenproof dish, place the goat cheese crottins in the center and scatter the cherry tomatoes all around.
- 2
Drizzle generously with olive oil. Sprinkle oregano over the cheese and tomatoes. Add a good grind of black pepper. The oil should coat the bottom of the dish.
- 3
Place in the oven. Watch closely: the cheese should soften and round out, the edges should start to brown, and the tomato skins should crack under the pressure of the juice.
- 4
Upon removing from the oven, drizzle a thread of honey over the hot cheese and sprinkle with sesame seeds. Serve immediately while it is still piping hot and gooey.
Frequently asked questions
How do you get this dish right?
- Do not add salt, the goat cheese provides all the necessary salt as it reduces.
- Use a small dish so the oil and tomato juices stay concentrated around the cheese.
How long does this dish keep?
Consume immediately. The cheese hardens as it cools and loses its melting texture.
