Recipe for April from
Mill ST Deli.
Grilled tomatoes with Goats Cheese.
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Light lunch or starter for 2
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4 large tomatoes
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Olive Oil
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Salt, Black pepper, ½ teaspoon oregano, large pinch smoked paprika
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1 Capricorn Goats Cheese
Slice tomatoes in half and arrange on grill tray. Drizzle with olive oil then sprinkle with salt and pepper (to taste), oregano and smoked paprika. Grill under medium to high heat until tomatoes are sizzling and beginning to soften. Cut goats cheese into 4 and place a piece on top of each tomato.
Continue to grill until the cheese turns runny and starts to brown on top. For extra luxury sprinkle with toasted pine nuts. Serve with salad (watercress or rocket go especially well) and some bread.