INGREDIENTS
- 1/2 cup Oli+Ve Garlic EVOO
- 2 lbs cherry tomatoes
- 4 oz. soft, mild chevre (Montrachet) cheese (cut into 1/2” pieces)
- 1/2 c fresh basil, slivered
- 1 loaf focaccia bread (or French bread), heated
DIRECTIONS
- Preheat oven to 400
- Wash and stem tomatoes and cut them in half (put unwrapped bread into oven)
- Place tomatoes in a shallow baking dish, pour olive oil over all and toss lightly.
- Bake 10 minutes
- Sprinkle chunks of cheese and slivered basil over the tomatoes and stir gently.
- Serve with bread to mop up juices.