Dried Tomatoes With Goat Cheese

READY IN: 1hr 15mins
Recipe by tigerduck

No. There are no sundried tomatoes in this delicious summer appetizer. It is called dried tomatoes because the tomatoes are dried (well, not completely) for 65 minutes in the oven. It is such a simple appetizer and yet so delicious. Sweet tomatoes, fresh thyme and rosmemary, garlic and goat cheese roasted in the oven... yummy, yummy! I suggest you serve this tomatoes either on individual plates accompanied by fresh, crusty bread or as a crostini topping (then it's finger food). It's from a Swiss cooking magazine called Saisonküche, the august 05 edition. I made it this weekend and will certainly make it again! Enjoy!

Top Review by evelynathens

This is a remarkably delicious recipe and I must say, despite halving it, I ate 2 servings by myself just fine! Very easy to make and exceptional flavour. This goes straight into the keeper file!

Ingredients Nutrition

Directions

  1. Preheat oven to 100°C / 220°F.
  2. With a knife cut crosses into the skin of the tomatoes. Put them into boiling water until it is easy to remove their skin (should take a minute or two). Dash them in cold water and remove skin. Quarter and remove seeds. Distribute on a baking sheet.
  3. Dribble tomatoes generously with olive oil. Set a little bit of the herbs aside (for garnish). Remove the leaves/needles (I chopped the needles roughly) from the rest of the herbs and sprinkle over tomatoes. Sprinkle everything generously with superfine sugar. Season with salt and pepper. Put the tomatoes into the oven (middle shelf) for 1 hour.
  4. Cut garlic in fine slices. Cut cheese in fine slices - the cheese slices should not be bigger than the tomato pieces in the oven.
  5. When the tomatoes were in the oven for 1 hour, distribute slices of garlic and cheese on top of the tomato pieces. Put them back into the oven again and give them another 5 minutes.
  6. Remove from oven, drizzle with some olive oil (optional, I didn't and they were still delicious) and garnish with the herbs you set aside.
  7. Serve them either on individual plates (you then need a fork) with crusty bread or as a crostini topping on some toasted french stick slices.

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