Our peppery black label Nocellara Extra Virgin Olive Oil plays will with rich olives, sweet tomatoes, and tangy goat cheese for a simple light vegetarian dinner or appetizer course for a small dinner party.
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
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
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.
Choose a brine packed black olive like kalamata or gaeta.
Prefer rosemary or thyme- or your garden doesn't have oregano? Substitute your favorite woodsy-stemmed herb here. Please note that basil and mint would not be good choices, as they will burn quickly and become bitter in the oven in this dish, but feel free to sprinkle on those after roasting, just prior to serving.
While this dish is extra fantastic during tomato season, due to the roasting bringing out sugars, this dish would still be very delicious off season with non-local tomatoes.
These quantities served a family of two adults and two young kids for a weeknight dinner. If you have more people/bigger appetites and want to make this for dinner, scale up the recipe proportionally and you'll be all set!