Tomato Crumble with Goat Cheese

Name: Tomato Crumble with Goat Cheese
Yield: 8
Ingredients: 6 ounces of olive oil; 1 cup of sun-dried tomatoes, without seeds and stems; 1 cup of ripe cherry tomatoes; 1 cup of green DÃ¨bora tomatoes; 1 cup of Italian plum tomatoes; Salt and black pepper to taste; 8 ounces of goat cheese; 2 ounces of pine nuts (or hazelnuts); 4 ounces of fresh Italian parsley, chopped; 2 ounces of grated Parmesan cheese

1
6 ounces of olive oil
2
1 cup of sun-dried tomatoes, without seeds and stems
3
1 cup of ripe cherry tomatoes
4
1 cup of green DÃ¨bora tomatoes
5
1 cup of Italian plum tomatoes
6
Salt and black pepper to taste
7
8 ounces of goat cheese
8
2 ounces of pine nuts (or hazelnuts)
9
4 ounces of fresh Italian parsley, chopped
10
2 ounces of grated Parmesan cheese

Ingredients

1
6 ounces of olive oil
2
1 cup of sun-dried tomatoes, without seeds and stems
3
1 cup of ripe cherry tomatoes
4
1 cup of green DÃ¨bora tomatoes
5
1 cup of Italian plum tomatoes
6
Salt and black pepper to taste
7
8 ounces of goat cheese
8
2 ounces of pine nuts (or hazelnuts)
9
4 ounces of fresh Italian parsley, chopped
10
2 ounces of grated Parmesan cheese

Directions

1
Heat half the olive oil in a pan and sautÃ the diced tomatoes
2
Season with salt and black pepper
3
Let it cool and mix with goat cheese
4
Transfer to a refrigerator bowl and reserve
5
Heat the remaining olive oil in a pan and fry the pine nuts and chopped parsley
6
Place the crunchy mixture over the tomatoes
7
Sprinkle with Parmesan cheese
8
Bake in a hot oven until the crust is golden brown.