Tomato and Goat's Cheese Crumble

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Tomato And Goat's Cheese Crumble

 

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Amount Measure Ingredient -- Preparation Method

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2 1/4 pounds ripe tomatoes -- preferably a mixture including a

punnet of cherry tomatoes

8 ounces goat's cheese -- choose your favourite

2 ounces pine nuts

4 ounces fresh white breadcrumbs

2 ounces parmesan -- grated

 

Heat oven to 190C/Gas C/Fan 170C. Chop the tomatoes, keeping the cherry

ones whole. Heat 2 tablespoons olive oil in a pan, add the chopped

tomatoes, alt and pepper, and cook for 10 min, stirring occasionally until

softened. Remove from the heat, stir in the cherry tomatoes.

 

Spoon half the tomatoes into an ovenproof dish, then crumble half the goat's

cheese over the top. Repeat these layers.

 

Heat three tablespoons of olive oil in a frying pan, add the pine nuts and

breadcrumbs and fry, stirring, until the crumbs and nuts are lightly

toasted. Remove from the heat and stir in half the parmesan. Scatter over

the top. Bake for 20-25 min, until the top is crisp and golden. Serve

scooped straight from the dish with a crispy garden salad.

 

Source:

" Daily Mail May 2007 "

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Per Serving (excluding unknown items): 442 Calories; 25g Fat (45.6% calories

from fat); 18g Protein; 49g Carbohydrate; 12g Dietary Fiber; 0mg

Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 8 1/2

Vegetable; 3 1/2 Fat.

 

NOTES : If you grow your own tomatoes and have been lucky with the weather,

you're probably anticipating a mini glut. Non-gardeners will also be

enjoying the low prices and lovely flavour of our British grown crop. Make

the most of them with this simple but very tasty supper dish. Serves 4.

 

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