Spanish Roasted Tomatoes with Goat Cheese and Honey Recipe
Roasted tomatoes with goat cheese and honey are a simple tapa that appears in Spanish bars alongside olives and small sandwiches. The sweetness of the honey and the acidity of the tomato are a bit like the classic pairing of cheese with cranberries, but in a more Mediterranean style. Perfect when you want to serve something impressive with wine but don’t have time for long cooking.
This recipe turns simple pantry ingredients into an elegant Spanish-style tapa. The contrast of sweet honey, tangy tomatoes, and creamy goat cheese creates a sophisticated flavor combination with minimal effort.
Chef's tips
Choose ripe but still firm tomatoes so they hold their shape during baking. Don’t overbake them—if they collapse completely, the filling will run out and the texture will be mushy. Taste your goat cheese first: if it’s very salty, go easy on the added salt.
How to serve
Serve on a large platter so guests can help themselves, with plenty of sliced baguette or country bread. They’re excellent as part of a tapas spread with olives, marinated peppers, and cured meats, or as a starter before grilled fish or chicken.
Ingredients
- tomatoes medium, for roasting, e.g. beefsteak or plum - 6 pieces
- goat cheese log or soft goat cheese - 120 g
- honey runny - 2 tablespoons
- olive oil - 3 tablespoons
- garlic finely chopped - 2 cloves
- thyme dried leaves or a few sprigs of fresh - 1 teaspoon
- salt to taste
- black pepper freshly ground, to taste
- balsamic vinegar optional, for drizzling after baking - 1 tablespoon
- fresh basil for serving - 6 leaves
Preparation
- Preheat the oven to 190°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the tomatoes, cut them in half horizontally (across), and gently remove some of the seeds with a teaspoon to make room for the filling. Arrange the tomato halves cut side up on the tray.
- In a small bowl, mix the olive oil, chopped garlic, thyme, a pinch of salt, and pepper. Brush each tomato with this mixture using a teaspoon or a pastry brush.
- Cut the goat cheese into small slices or crumble it. Place a portion of cheese on each tomato half.
- Put the tray in the oven and bake for 18–20 minutes, until the tomatoes soften, the edges wrinkle slightly, and the cheese starts to brown.
- Remove the tray from the oven and drizzle the hot tomatoes with honey in thin streams so you don’t overdo the sweetness.
- If using balsamic vinegar, drizzle the tomatoes lightly with it. Sprinkle with torn basil leaves.
- Serve warm as tapas with pieces of baguette or as a side dish to grilled meat or fish.
Storage
Przechowuj w szczelnym pojemniku w lodówce, podgrzewaj krótko w piekarniku lub na patelni pod przykrywką, aby ser się rozpuścił, ale pomidory się nie rozpadły.
