Prep 30 mins
Cook 4 hrs
A light and lovely summer appetizer which you can start the day before you serve, or begin in the morning and enjoy in the afternoon. This is a place to splurge and use really good, fruity olive oil and really good balsamic.
- 8 roma tomatoes (about 1 1/4 pounds total)
- 3⁄4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- salt & freshly ground black pepper
- 4 -6 ounces goat cheese
- cracked black pepper
- 2 teaspoons oregano, fresh, chopped
- 1⁄4 lb olive (about 20 Kalamata or Nicoise)
- 4 sprigs oregano
- Preheat the oven to 300 degrees F.
- Peel the tomatoes, halve them the long way and remove the seeds.
- In a baking pan, place the tomatoes cut side down on a rack. Roast in the oven until the tomatoes have shriveled to about half their original size, 1 to 1 1/2 hours. Remove the pan from the oven and let the tomatoes cool.
- In a medium-size nonreactive bowl, combine the tomatoes, 1/4 cup of the olive oil, the vinegar, and salt and pepper to taste.
- Set aside but do not refrigerate.
- Divide the cheese into four portions and sprinkle with the cracked pepper.
- In a large shallow bowl or gratin dish, pour 1/2 cup olive oil over the cheese. Add more oil if this does not cover the cheese.
- Sprinkle with the chopped oregano and let sit for at least 2 hours, or up to 4 hours, at room temperature. (If you wish to make it a day in advance, then refrigerate the cheese in the oil. Remove from the refrigerator at least 2 hours before serving.).
- To assemble, carefully remove the cheese from the olive oil and place each piece on an individual plate.
- Drizzle with some of the olive oil in which the cheese was marinating. Place 4 pieces of tomato and 5-6 olives on each plate.
- Top with a sprig of oregano.
- You may assemble the plates up to 1 hour before serving and cover them tightly with plastic wrap.