Roast tomato and goat's cheese with thyme - Roast

Method

For 4 people, get 2 medium-to-large, ripe tomatoes. Cut each in half and place them, cut side up, on a baking tray. Sprinkle the open faces with extra virgin olive oil, salt and pepper. Cut the goat's cheese. For this dish I prefer a mature, slightly firmer style, such as a Bouche Blanch from France or a Kervella Rondolet from Western Australia. Place on the tomato faces, sprinkle with more olive oil and scatter finely chopped thyme over the lot.

Place in a preheated 170C oven for 12 to 15 minutes until the cheese has melted a little.

To serve 

Serve hot or, better still, cooled to room temperature, accompanied by a radicchio or curly endive salad.