Steemit Iron Chef 2017 #01 : Goat Cheese-Topped Tomato Confit

Tomatoes baked in olive oil then topped with goat cheese. ... YUMM!

I can't count how many times I've made this dish. It's my go-to starter dish because it's delicious, hearty, simple and versatile.

These tomatoes are served on toasted crusty bread with the flavorful olive oil drizzled on top.

We start by combining fresh ingredients (see recipe below).

Put in a shallow pan or individual oven-safe ramekins. Sprinkle with salt and pepper. Bake.

While tomatoes are baking, slice goat cheese.

Pull the baked tomatoes from the oven.

Top the with the goat cheese slices.

Return to oven to soften goat cheese.

If desired, brown goat cheese in the broiler or brown with a torch.

Goat Cheese-Topped Tomato Confit

Ingredients

2 pounds cherry tomatoes
1 small head garlic
3/4 cup olive oil
2 tablespoons coarsely chopped fresh herbs
salt and pepper
1 8-oz goat cheese log
crusty bread

Directions

Preheat oven to 350^oF.

Peel garlic and cut into chunks. In a big bowl, combine tomatoes, garlic, olive oil and fresh herbs. Put tomatoes in a shallow pan or in individual oven-safe ramekins. Sprinkle with salt and pepper. Bake in oven for 40 minutes.

Slice goat cheese into ~1 cm medallions. Top tomatoes with goat cheese then return to oven. Bake for another 8 minutes. If desired, brown goat cheese by broiling in the oven or by using a torch.

Serve with toasted crusty bread.

Happy cooking and eating!!