4 oz. Herbed Goat cheese (can use plain or substitute Buffalo Mozzarella)
Instructions
Heat the oven to 200.
Slice the tomatoes in half and toss them on a cookie sheet with 2 Tbsp Olive oil, salt & pepper and 1 Tbsp granulated sugar if using. Place the tomatoes cut side down and roast in the oven for 2 hours.
Meanwhile, make the pesto: Place the Parmesan, Basil and garlic in a food processor or blender. Pulse to combine. Add the remaining olive oil, dash of vinegar,salt & pepper to taste.
Divide the goat cheese into 4 servings and form them into 4 little cheese balls.
To serve: I prefer to serve this with the tomatoes warm, or you can serve them at room temperature. Place the goat cheese in the middle, then 3 tomato slices around, drizzle with the pesto and garnish with the pine nuts. Leftover pesto can be stored up to one week, add a little extra olive oil on top to prevent it from browning.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/12/30/winter-caprese-salad/