Tuscan Tomato & Goat Cheese Skillet (de Lancellotti Family Vineyards)
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TUSCAN TOMATO & GOAT CHEESE SKILLET
- 3-4 medium to small vine-ripened tomatoes
- 3 tablespoons olive oil divided
- 2 tablespoons kosher salt plus more for seasoning
- One 8 oz. log of soft goat cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon Tuscan herbs
- Pinch black pepper
Arrange a rack in the top third of the oven and heat to 350°F.
Slice tomatoes across on the bottom and cut the cheese into sections. Set the cheese aside.
Place the tomatoes (vine-in) in an ovenproof 12-inch skillet. Drizzle with 2 tablespoons of olive oil and sprinkle with a big pinch of salt and pepper.
Place in the oven to bake for 15 minutes.
Remove the skillet from the oven and add the log of goat cheese in sections surrounding the tomatoes. Drizzle the 2 tablespoons of balsamic vinegar and the remaining 1 tablespoon of oil. Sprinkle with the 2 tablespoons of Tuscan herbs, and add another pinch of salt and pepper.
Return the skillet to the oven and bake uncovered until the cheese is melted and the edges are golden-brown, about 15 minutes more. Serve immediately with your favorite crusty bread.