Roasted tomatoes with goat's curd

By Donna Hay

1 comment
Roasted tomatoes with goat's curd. Photo / Chris Court
Roasted tomatoes with goat's curd. Photo / Chris Court

Serves 4

4 vine-ripened tomatoes
Olive oil, for drizzling
Sea salt and cracked black pepper
200g goat's curd
Lemon-flavoured or extra-virgin olive oil
Red wine vinegar and toasted flatbread, to serve

1 Preheat oven to 200C. Place the tomatoes on a baking tray, drizzle with oil and sprinkle with salt and pepper.

2 Cook for 10-15 minutes or until tender.

3 Divide the goat's curd between plates and top with a tomato.

4 Drizzle with the lemon-flavoured oil and vinegar and serve with flatbread as a starter.

- NZ Herald

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