I wanted to participate in Weekend Herb Blogging over at Kalyn’s Kitchen and I even made a dish but it didn’t turn out the way I expected so I’ll do it next week instead. Sorry Kalyn but I’m just too disappointed. To console myself I made these cherry tomatoes topped with soft goat’s cheese and black olives and now I’m in a much better mood! (At least I'm using something that I have made for another WHB!) And this afternoon we’re going to watch Mel Brook’s Frankenstein Junior so I don’t really have much to complain about! Not today!
If you don’t use herb infused olive oil, I suggest that you add some chopped herb of you liking to the goat’s cheese.
POMODORINI GRATINATI CON CAPRINO E OLIVE or OVEN BAKED CHERRY TOMATOES WITH GOAT’S CHEESE AND OLIVES
1 serving
6 cherry tomatoes
50 g/1,75 oz creamy goat’s cheese
6 chopped black olives
Olive oil, I used rosemary scented oil.
- Cut the tomatoes in halves and put them in a oven-proof pan.
- Mix the goat's cheese and the olives.
- Top each tomato with the cheese mix and bake them in a pre-heated oven (175°C/350°F) for about 20 minutes.
- Pour some olive oil over them before serving.
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