631-300-7603 VegHeadChef@gmail.com

4-6 servings

1-2 LB variety of tomatoes like cherry, heirloom, grape

1 tablespoon olive oil

2 garlic cloves, sliced

10 oz goat cheese

3 sprigs of thyme

1 sprig rosemary

To taste salt & pepper


  • Heat oven to 425 degrees
  • In a medium mixing bowl toss tomatoes with olive oil, garlic, salt, pepper. Lay tomatoes in oven proof pan (I prefer a cast iron pan)
  • Roast for about 5-7 minutes
  • Add the goat cheese, drizzle with a little bit of oil, add herbs, season with salt & pepper
  • Roast until cheese is melted about 20 minutes (pending the type of goat cheese)
  • Serve with warm bread, crostini’s, or crackers