Roasted Goat Cheese with Rosemary

by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick adapted from Mas de Tourteron

Sara S. Monick, a cooking instructor since 1977; Chef and culinary travel guide extraordinaire. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.

I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures. 

This is a lovely starter or light luncheon dish

Goat cheese comes in a wide variety of shapes, textures and tastes. 
Photos below = Great Goat Cheeses You Should Know from seriouseats.com

Humboldt Fog

Bleu Du Bocage

Garrotxa

Crottin De Chavignol

Tomme De Chevre Aydius

Brunet

Saint-Maure De Touraine

Ingredients
5 tomatoes, peeled, seeded and chopped
8-1/2 inch slices goat cheese (approximately 12 oz)
8 small branches of rosemary
olive oil
coarse salt and pepper
Crusty bread
8 oven proof ramekins

Instructions

1. Preheat oven to 375°
2. Divide the chopped tomatoes among the 8 ramekins. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Put a slice of goat cheese on the chopped tomato. Sprinkle with salt and pepper. Drizzle with olive oil. Lay the rosemary branch on top of the cheese. 
4. Bake or put under grill until cheese begins to color. Serve with crusty bread.