2¼ pounds assorted ripe tomatoes, including a pint of cherry or grape tomatoes
2 teaspoons olive oil
8 ounces fresh goat cheese, preferably with herbs
2 tablespoons olive oil
2 cups fresh breadcrumbs
⅓ cup lightly toasted pine nuts
½ cup grated Parmesan cheese
Directions
Preheat oven to 375°F.
Grease an 8x8-inch baking dish.
Cut tomatoes into bite-sized chunks, leaving cherry tomatoes whole.
Heat olive oil in a 12-inch skillet, add the tomatoes and cook for 8-10 minutes, stirring occasionally, until softened and most of tomato liquid has evaporated.
Spoon half of the tomatoes into prepared baking dish and crumble half the goat cheese on top. Repeat layers.
Heat 2 tablespoons olive oil in a medium skillet, add breadcrumbs and cook, stirring occasionally until crumbs are golden and crispy.
Remove from heat and stir in pine nuts and half of the Parmesan cheese.
Scatter mixture over tomatoes, then sprinkle with remaining cheese.
