Blistered Cherry Tomatoes on Goat Cheese Recipe
This blistered cherry tomatoes on goat cheese recipe makes a Greek mezze – a snack, starter or side dish that’s served as one of an array of appetisers. It’s a brilliant side to grilled skewers or meatballs or a simple snack on sourdough. You can fry the cherry tomatoes in a pan or roast the cherry tomatoes in an oven, then serve atop goat’s cheese.
Servings: 1 Bowl
Calories: 1055kcal
Equipment
- 10 Inch Hybrid Nonstick Frying Pan
- Ceramic Serving Platter
Ingredients
- 3 tbsp extra virgin olive oil
- 6 garlic cloves pounded
- ½ tsp dried oregano
- ½ tsp dried thyme
- 36 cherry tomatoes washed and dried
- ¼ tsp flaky sea salt
- ¼ tsp ground cracked black pepper
- 200 g goat’s cheese preferably spreadable
- 6 sprigs fresh thyme cut into small sprigs
- 1 tbsp fresh flat leaf parsley small leaves only or finely chopped
- 1 tbsp fresh dill small sprigs
Instructions
- Coat a large frying pan over medium-high heat with extra virgin olive oil. When the oil is hot and shimmering, add the pounded garlic cloves and fry for 1 minute; the garlic will continue to cook, soften and turn golden after you add the cherry tomatoes.
- Add the dried herbs to the pan and stir through the olive oil, then add the cherry tomatoes, and season with the salt and pepper. Stir so the tomatoes are fully coated in olive oil, herbs, and salt and pepper.
- Fry for about 10 minutes or so, shaking the pan every now and again so that the cherry tomatoes cook, blister, and even char a little in places.
- While the cherry tomatoes are frying, use a large tablespoon to spread the goat’s cheese out onto a large serving plate, so it has a rustic, textured appearance. Sprinkle on the sprigs of fresh thyme and dill and fresh flat leaf parsley.
- Slide the blistered cherry tomatoes out of the pan and onto the goat’s cheese. Drizzle on more extra virgin olive oil, grind on a little cracked black pepper, and serve with warm pita bread or crusty sourdough.
Notes
To serve: more extra virgin olive oil to drizzle on top, flaky sea salt and cracked black pepper, and warm pita bread or sourdough on the table.