Pan Roasted Tomatoes w/ Goat Cheese
by Stacey Amagrande
8 ripe but firm tomatoes
8 tsp fresh goat cheese
½ cup slivered green onion
Salt& pepper to taste
Oil to coat a large pans’ surface
Drizzle balsamic vinegar
1
Cut tomatoes in half;
2
Heat oiled pan over med-high heat and put tomatoes in cut side down;
3
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**
4
Season w/salt & pepper; Place a teaspoon of goat cheese atop each tomato and garnish with green onion
5
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!
Ingredients
8 ripe but firm tomatoes
8 tsp fresh goat cheese
½ cup slivered green onion
Salt& pepper to taste
Oil to coat a large pans’ surface
Drizzle balsamic vinegar