Baked tomatoes and peppers with goat cheese and toasts

Ingredients for Baked tomatoes, peppers, and goat cheese with crisped toasts

• 45 ml extra virgin olive oil, divided

• 45 g finely chopped shallot

• 2 garlic cloves, finely chopped

• 850 g grape or cherry tomatoes, halved

• 45 g chopped piquillo peppers

• 8 rounds soft mild goat cheese, 1/4-inch thick

Accompaniment:

• toasted baguette slices or crackers (optional)

How to make Baked tomatoes, peppers, and goat cheese with crisped toasts

1. Preheat the grill.

2. Heat 3 tablespoons of oil in a 30 cm frying pan over medium heat.

3. Cook the shallot and garlic, stirring, until softened, about 2 minutes.

4. Add the tomatoes, red peppers, and 1 teaspoon each of salt and pepper.

5. Stir and cook until the tomatoes are softened and juicy, about 5 minutes.

6. Transfer the mixture to a shallow baking dish (1.5–2 litres) and arrange the cheese on top.

7. Drizzle with the remaining tablespoon of olive oil.

8. Grill until the cheese is softened and lightly charred, 3–5 minutes.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.