Menu for w/c 9th November 2009; Tomato and Goat's Cheese crumble

M Pasta with Tuna and tomato sauce
T Tomato and Goats Cheese Crumble (see below)
W Tex Mex - Nachos (uses up the rest of the guacamole and salsa), BBQ Ribs and Sweetcorn
Th Duck and Chips (as requested by the birthday boy)
F Pork and Apple Bake

Tomato and Goat's Cheese Crumble

1kg tomatoes - mixed varieties including cherry tomatoes, roughly chopped with some cherry tomatoes left whole
Olive oil
225g goat's cheese (ideally half firm and half soft but full amount of either fine as well) cubed
50g pine nuts
100g fresh breadcrumbs
50g parmesan cheese, freshly grated

Preheat oven to 180C

Heat 2tbsp olive oil in a pan over medium heat; add tomatoes, apart from cherry tomatoes, and cook for about 10 minutes until soft. Add cherry tomatoes for the last minute.

Meanwhile, in another pan heat 2bsp olive oil and fry the breadcrumbs and pine nuts until golden (if anything I use less than 100g of breadcrumbs).

In oven proof baking dish layer tomato sauce and cubes of goats cheese.

Cover with breadcrumb/pine nut mixture and sprinkle over parmesan.

Back in the oven for 20 minutes or until golden


Serve with crusty bread and a green salad