Roasted Tomato Confit with Goat Cheese

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Roasted Tomato Confit with Goat Cheese
A yummy appetizer I made after a trip to San Francisco. Great with real sourdough bread!
prep:
20 mins
cook:
50 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

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

  • 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.

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

Cook's Note:

Peeled baked tomatoes can be refrigerated for up to 4 days before serving.

Nutrition Facts

Per Serving:
137 calories; protein 5.5g; carbohydrates 6.5g; fat 10.6g; cholesterol 13.1mg; sodium 143.4mg. Full Nutrition
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 04/15/2021
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