- 150 g cherry tomatoes halved
- 2-3 T olive oil
- Sea salt
- 2 x 80 g crottin goats cheese
- For serving:
- Fresh rocket leaves and drizzle of creamy walnut oil and whole-grain mustard dressing
Preheat the oven to 180°C.
Arrange cherry tomatoes on a baking tray, drizzle with olive oil and scatter with sea salt. Roast for 15 to 20 minutes, or until blistered.
In the last 5 minutes of cooking time, add rounds of goat’s-milk cheese, and cook until slightly gooey.
Serve warm with fresh rocket leaves and a drizzle of creamy walnut oil and whole-grain mustard dressing.