|Prep Time||5 minutes|
|Cook Time||35 minutes|
The first time I made this, I discovered a wealth of delights: the way the tomato holds the little cheese like an eggcup holds an egg; the point at which the juice of the tomato and the melted cheese meet; the subtle difference in smell and flavor depending on which cheese you use.
Two of these tomatoes are lunch for me if there is something else on the table — a couscous salad, perhaps, or some bread and salami. Others may want more.
|4||large, ripe tomatoes|
|4||or 5 bushy sprigs of thyme|
|2||small fresh goat cheeses or other cheeses|
This content is from the book Tender by Nigel Slater.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role