Tomato and Goat’s Cheese Crumble

Recipe by Mrs B
READY IN: 50mins


  • 2 14
    lbs tomatoes (mixed varieties, including cherry)
  • 5
    tablespoons olive oil
  • 8
    ounces goat's cheese (firm or soft)
  • 2
    ounces pine nuts
  • 4
    ounces fresh white breadcrumbs
  • 2
    ounces parmesan cheese, freshly grated
  • salt and pepper


  • Pre-heat the oven to 375 F, 190 C/ gas mark 5.
  • Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pad, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
  • Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat’s cheese on top; repeat the layers.
  • Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
  • Bake for 20-25 minutes, until golden.