Tomato salad with goat cheese

Ingredients for 4 servings:

• 500 g cherry tomatoes
• 1 tbsp vinegar (white wine vinegar)
• 2 tbsp white balsamic vinegar
• Salt and pepper, from the mill
• 5 tbsp oil (olive oil)
• 1 bunch of chives
• 1 bunch parsley, flat
• 4 cheeses, crottins de chèvres or 2 goat’s tomatoes (approx. 400 g)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Halve the tomatoes and arrange them on plates. Preheat oven to 200°C (400°F). Whisk together the vinegar, salt, pepper, and oil to make a tangy vinaigrette. Cut the chives into fine curls with scissors and add them to the salad. Finely chop the parsley and stir in. Drizzle the tomatoes with the mixture. Place the crottins or halved tomme cheese on a baking sheet lined with parchment paper and bake in the center of the oven until the cheese begins to “run.” Monitor the process; depending on the ripeness, the cheese will melt quickly. Halve the cheese with a wet knife and arrange it on top of the tomatoes. Serve immediately. Serve with oven-fresh baguette.