– 3 Roma tomatoes, cut into about 1cm rounds
– Drizzle of olive oil
– Salt and pepper
– 5 slices of Ashed Chèvre, cut in half
– Handful of young basil leaves
– Balsamic Vinegar
– Olive oil
Place the tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Bake at 180°C for 30 minutes.
Once cool, top each tomato slice with a slice of Ashed Chèvre. Then top with basil leaves.
Mix the Balsamic vinegar with olive oil and drizzle over the dish, as desired.