Taste the World's Finest Premium Olive Oils and Vinegars

Tomatoes and chevre

Tomatoes and chevre


  • 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


  • 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.