Pan Roasted Tomatoes w/ Goat Cheese

                         by Stacey Amagrande

8 ripe but firm tomatoes
8 teaspoons fresh goat cheese
1/2 cup slivered green onion
Salt& pepper to taste
Oil to coat a large pans’ surface
Drizzle balsamic vinegar

Cut tomatoes in half;
Heat oiled pan over med-high heat and put tomatoes in cut side down; Cook for 5-6 minutes or until tomatoes are charred on cut side;  Remove from pan and set aside. Repeat with remaining tomatoes if they did not fit in one batch. Season w/salt & pepper; Place a teaspoon of goat cheese atop each tomato and garnish with green onion. Drizzle the balsamic over the top and serve hot, at room temperature or even cold; Great along -side any protein or atop a salad as a nice addition. Keeps in fridge up to a week in the fridge! Bon appetite!
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