Roasted Tomato Confit with Goat Cheese

This roasted Roma tomato confit with goat cheese and pesto is a low-effort but elegant appetizer, especially served hot with fresh bread.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 137 Calories

Ingredients

• salt and ground black pepper to taste
• 3 cloves garlic, sliced
• 2 tablespoons olive oil, or to taste
• 3 tablespoons pesto, or to taste
• 2 pounds Roma tomatoes, quartered and seeded
• 1 (2/3 ounce) package basil sprigs
• 1 bunch fresh thyme sprigs
• 1 (4 ounce) log goat cheese, sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Lay tomatoes skin side-down on a rimmed baking sheet. Layer basil, thyme, and garlic on top. Drizzle olive oil over tomatoes; season with salt and pepper.

Step 3

Bake in the preheated oven until soft, 50 to 60 minutes. Cool for at least 20 minutes.

Step 4

Discard basil and thyme sprigs. Peel tomatoes and transfer to a serving dish. Place goat cheese on top. Dollop 1 teaspoon pesto over each goat cheese slice.

Step 5

Bake in the preheated oven until goat cheese is soft and starting to brown, about 15 minutes.