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Tomato and Goats Cheese Crumble



Pre-heat the oven to 375 F, 190 C/ gas mark 5. Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pad, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
Spoon half the tomato mix into an oven proof dish (1 litre/1 3/4 pints size) and crumble half of the goats cheese on top; repeat the layers.
Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
Bake for 20-25 minutes, until golden.