September 21, 2012

Tomato with Goat's Cheese Crumble

I love this season. The huge rains or walking over the sizzling autumn leaves on a sunny day. And you find plenty of vegetables on the market! I would say it is the best time of the year! The tastiest aubergines, apples, pears, plums, grapes and tomatoes! Loads of tomatoes and they are so aromatic! Right now it is time to enjoy them as often as you can. Because soon it is over. And the pumpkins remind you irreversibly that autumn has arrived. However today we had such a wonderful sunny day! So, I just grabbed my photo equipment and spent a few hours outside, enjoying the probably last strokes of the summer sun. For lunch I prepared a simple, yet very flavourful crumble: tomatoes topped with goat's milk cheese crumble scented with the unique fragrance of fresh basil.

2 big ripe tomatoes
20 g pine nuts
40 g goat's milk cream cheese
10 g cane sugar

40 g flour
3 tablespoons oat flakes
1 teaspoon olive oil


Preheat the oven to 180°C. Brush two small baking forms with olive oil. For the crumbel mix together the goat's milk cream cheese, cane sugar, flour and oat flakes. Season with salt and pepper. Cut tomatoes and place them into the oven proof form and sprinkle the crumble on top. Bake for about 20 minutes and serve with fresh basil.


Rosa's Yummy Yums said...

Mmmmhhh, tasty! What a great combination and idea.



Peggy G. said...

Beautiful dish!

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