Roasted Tomato Confit with Goat Cheese recipe

All Recipes Appetizers and Snacks Cheese

Ingredients

2 pounds Roma tomatoes, quartered and seeded
1 (2/3 ounce) package basil sprigs
1 bunch fresh thyme sprigs
3 cloves garlic, sliced
2 tablespoons olive oil, or to taste
salt and ground black pepper to taste
1 (4 ounce) log goat cheese, sliced
3 tablespoons pesto, or to taste

Nutrition Info

136.7 calories
carbohydrate: 6.5 g
cholesterol: 13.1 mg
fat: 10.6 g
fiber: 2.1 g
protein: 5.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 143.4 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Lay tomatoes skin side-down on a rimmed baking sheet. Layer basil, thyme, and garlic on top. Drizzle olive oil over tomatoes, season with salt and pepper.

  3. Bake in the preheated oven until soft, 50 to 60 minutes. Cool for at least 20 minutes.

  4. Discard basil and thyme sprigs. Peel tomatoes and transfer to a serving dish. Place goat cheese on top. Dollop 1 teaspoon pesto over each goat cheese slice.

  5. Bake in the preheated oven until goat cheese is soft and starting to brown, about 15 minutes.

Recipe Yield

8 servings

Recipe Note

A yummy appetizer I made after a trip to San Francisco. Great with real sourdough bread!

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