(serves 4)
- 4 vine ripened tomatoes sliced in half
- Cup goat’s curd or other immature goat’s cheese
- 4 sticks of thyme
- 1 Tbsp olive oil
- Sea salt & freshly cracked black pepper
- 1 fresh baguette
Drizzle tomato halves with olive oil and sprinkle lightly with salt and pepper. Strip thyme sticks and sprinkle over tomatoes. Place under a hot grill for about 5 mins or until tomatoes start to brown at the edges. Warm baguette in the oven. Remove tomatoes and spoon a little goat’s curd onto each tomato. Replace under the grill for another two minutes.
Remove.
Slice baguette into chunks. Place grilled tomatoes onto serving plate with baguette chunks on the side and extra fresh thyme to garnish.