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Warm tomato salad with goat's cheese
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2 packs plum tomatoes on the vine, halved
2 tbsp soft brown sugar
1 ciabatta loaf
2 cloves garlic, peeled and left whole
1 tbsp fresh thyme, chopped
130g Waitrose Caprino Little Goat's Cheese
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1. Preheat the oven to 150°C, gas mark 2. Line a baking tray with non-stick parchment paper, arrange the tomato halves on the tray and scatter with the sugar. Slow roast for 1 hour 30 minutes until caramelised. Remove from the oven and set aside.
2. Meanwhile, finely slice the bread with a sharp knife, rub with the garlic and place in the oven to crisp for 10 minutes until golden.
3. Arrange the tomatoes on a large plate, top with the ciabatta crisps and scatter with the thyme. Tear up the goat’s cheese and scatter over the tomatoes then drizzle with the olive oil and balsamic vinegar. Season and serve immediately.
Typical values per serving:
This recipe was first published in April 2013.