Baked Tomatoes and Chevre

Total time: 10 minutes
     In summer we have fresh Mozzarella di Bufala with garden ripened tomatoes.  This is the late winter substitute.

 Ingredients:

• 3oz (90gr) aged goat cheese, with white rind 
• 2 medium tomatoes
• 1/4 cup dried breadcrumbs
• 1/4 tsp garlic powder
• 1/4 tsp dried basil
• 3 tbs olive oil

 Instructions:

• Slice cheese into 6 rounds. Each round should be between 1/4 and 1/3" (.75 - 1cm) thick.
• Cut 3 slices from each tomato.
• Mix bread crumbs, garlic, basil and put onto a plate.
• Put olive oil on another plate.
• Dip both sides of the tomato slices in the oil, then the crumbs and place on a nonstick baking sheet - leaving room for the cheese slices. 
• Bake, 400F (200C) for 10 minutes. 
• Remove baking sheet, leaving tomatoes in place.
• Dip both sides of the cheese in the oil, then the crumbs and place on baking sheet.
•  Return sheet to oven and bake 2 - 4 minutes longer, just until you see the tops of the cheese sink slightly.
• Remove the tomatoes to 2 plates.
• Carefully remove the cheese and place on top of the tomatoes. Serve.