Roasted goat cheese with oregano and cherry tomatoes

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 602
• Protein: 21 g
• Carbs: 15 g
• Fat: 50 g

Ingredients

• 4 piece Goat cheese crottin ( whole )
• 400 g Solanum lycopersicum esculentum M. ( whole )
• 6 tbsp Extra virgin olive oil
• 2 tbsp Oregano ( dried )
• 2 tbsp Honey
• 2 tsp Sesame seed optional
• 2 pinch Black pepper ground

Instructions

1. Setup

   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. Seasoning

   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. Roasting

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. The cheese hardens as it cools and loses its melting texture.