Roasted Tomatoes with Goat Cheese Pesto
The gardening season is winding down; I’m picking the last of the red tomatoes and pickling the green ones. I’m also making batches of
pesto and freezing it for the winter, see pesto recipe and how to freeze at homegardencook. When you thought I couldn’t come up with another pesto recipe, here’s another one. Not much of a recipe and it’s so easy you can make it for one or a huge batch for a crowd.
Roasted Tomatoes with Goat Cheese Pesto
Tomatoes
Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper
Pesto
Goat Cheese, softened
Preheat oven or toaster oven to 375°.
Slice the tomatoes into ½’” slices, place on a baking sheet, drizzle with olive oil, sprinkle with salt and grind some black pepper over all. Roast until slightly softened and just starting to bubble about 10-15 minutes.
In a small bowl mix goat cheese and pesto until thoroughly combined. There is no right way here, add as much pesto to the goat cheese as you like. Spread some pesto goat cheese mixture on top of each roasted tomato slice. Place under the broiler until bubbly.
Serve hot or at room temperature. Garnish with chopped fresh basil, if you like. Makes an excellent side dish or a great appetizer. This is a gluten free recipe.
