Tomatoes & Chevre

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.