HungryForever

ROAST TOMATOES AND CROTTINS

A crottin is a small, button-like goat’s cheese from France, some for eating and others specifically for cooking with. For a while now a few British goat’s cheese makers have been producing them. St. John uses crottins from a goatherd in Barnet, surprisingly, so look out, there could be a crottin producer near you!

Servings

Ingredients

18 –24 vine tomatoes (if possibleor if not the most delicious tomatoes available to you), depending on how large your tomatoes are
sea salt and black pepper
20cloves of garlicpeeled
extra virgin olive oil
6 crottins
leaves a large bunch of fresh mintonly
Juice of 1 lemon
in a pile of whitelong crispy toast made by slicing the bread, drizzling with extra-virgin olive oil, and baking on a panthe oven until golden brown at the edges and crispy

Instructions

Place the tomatoes in an oven-proof dish, season with salt and pepper, scatter your garlic, and then, in a generous fashion, splash your olive oil over all. Put into a hot oven for approximately 25 minutes until the tomatoes are soft and giving. Remove from the oven and check that the garlic is soft and cooked; if not, remove the tomatoes onto a plate and pop the garlic back into the oven until cooked. Once ready return the tomatoes to the dish. Nestle in your crottins and return to the oven until they are giving but not gone. Once again, remove from the oven.
Slightly tear your mint leaves and dress with the lemon juice and a splash of extra-virgin olive oil. Season with salt and pepper, place in a clump on top of your tomatoes and crottins, and serve with the pile of crispy toast.
Squish the tomato, garlic, crottin, and mint onto the toast, scoop up some of the garlicky, tomatoey oil, and eat.