Roasted Tomatoes and Goat Cheese with Nocellara

Name: Roasted Tomatoes and Goat Cheese with Nocellara
Cuisine: Italian
Ingredients: 3 cups quarted or halved cherry or grape tomatoes (about 1.5 dry pints); 1/2 cup roughly chopped black olives (see note); 3 medium-small shallots, in 1/4" slices; 4 TBS Olio Taibi Nocellara Extra Virgin Olive Oil, divided; kosher salt; freshly ground black pepper; 8 oz log of soft fresh goat cheese, sliced into 8 discs; 6-8 sprigs of fresh oregano; crusty bread, for serving

Olio Taibi

Cuisine

Italian

Ingredients

3 cups quarted or halved cherry or grape tomatoes (about 1.5 dry pints)
1/2 cup roughly chopped black olives (see note)
3 medium-small shallots, in 1/4" slices
4 TBS Olio Taibi Nocellara Extra Virgin Olive Oil, divided
kosher salt
freshly ground black pepper
8 oz log of soft fresh goat cheese, sliced into 8 discs
6-8 sprigs of fresh oregano
crusty bread, for serving

Directions

Preheat oven to 375.
On a large rimmed baking sheet toss tomatoes, olives, and shallots together with 3 TBS Nocellara Extra Virgin Olive Oil, a few pinches of kosher salt and a few generous grinds of fresh black pepper.
Make 8 empty spots amongst vegetables on pan and nestle in the discs of goat cheese.
Scatter sprigs of oregano over top.
Roast for about 30 minutes, until cheese is soft and warm all the way through, shallots and tomatoes softened and a bit bubbly.
Drizzle last 1 TBS of Nocellara Extra Virgin Olive Oil over the pan.
Serve warm with crusty bread for dipping/scooping.

Roasted Tomatoes and Goat Cheese with Nocellara

August 22, 2021

Our Nocellara pairs beautifully with tomatoes, especially garden fresh tomatoes full of sweet sun-fueled sugars. Make this dish as a light weeknight meal for 2 to 3 people or as a colorful and impressive first course for 6.