Roasted tomatoes with goat’s-milk cheese and spring onions

Name: Roasted tomatoes with goat's-milk cheese and spring onions
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 4.00 tomatoes large; 8.00 spring onions; 30.00 ml fresh chillies 573; 5.00 ml salt; 2.00 rocket; 1.00 red pepper cut into 4; 100.00 g goat's milk cheese; 0.00 black pepper freshly ground; 0.00 vinegar balsamic, to serve

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

4.00	tomatoes — large
8.00	spring onions
30.00 ml	fresh chillies — 573
5.00 ml	salt
2.00	rocket
1.00	red pepper — cut into 4
100.00 g	goat's milk cheese
0.00	black pepper — freshly ground
0.00	vinegar — balsamic, to serve

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Method:

Preheat oven to 180 °C. Thickly slice the tomatoes and rub the olive oil on both the tomatoes and the spring onions.
Season and place in the oven until softened.

To serve, place the warm tomatoes on a bed of rocket and scatter with the red peppers. Top with chunky pieces of goat’s cheese and a grinding of fresh black pepper.

Pass some balsamic vinegar around.
Serve with toasted ciabatta bread.