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Golden goat’s cheese tomatoes

Golden goat’s cheese tomatoes

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

There aren't many meals this won't go well with, pasta, couscous, rice, even barbeques, dinner parties and suppers

Nutrition: per serving
NutrientUnit
kcal249
fat17g
saturates9g
carbs10g
sugars9g
fibre5g
protein16g
salt1.6g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Put the spinach in a colander, pour over a kettle of boiling water until the spinach wilts, then drain and squeeze out as much liquid as you can (you might need to do this in two batches). Put the spinach in the bottom of a gratin or baking dish, season, then sprinkle with nutmeg.

  • STEP 2

    Drape the prosciutto over and around the spinach, then sit the tomato halves on top, cut-side up. Dot the crème fraîche over the whole dish, scatter with the goat’s cheese, then season with more pepper. Bake for 10-15 mins until the cheese is melting into the crème fraîche and the edges are starting to bubble. Scoop out of the dish and serve with crusty bread and a green salad.

Goes well with

Recipe from Good Food magazine, July 2008

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A star rating of 4.3 out of 5.3 ratings
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