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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.
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